Categories: Sandwiches/Wraps

Ingredients

• 1 large onion, quartered
• 3-4 lb. boneless pork shoulder butt roast
• 2 finely chopped chipotle peppers in adobo sauce plus 3 tbsp sauce
• 3/4 cup honey barbecue sauce
• 1/4 cup water
• 4 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp salt
• 1/4 tsp pepper
• Coleslaw:
• 2 cups finely chopped red cabbage
• 1 medium mango, peeled and chopped
• 1 cup pineapple tidbits, drained
• 3/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/4 tsp salt
• 1/8 tsp pepper
• 20 Hawaiian sweet rolls, split and toasted

Directions

1. Place onion in a slow cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Cook, covered, on LOW 8-10 hours or until meat is tender.

2. Remove roast; cool slightly. Skim fat from cooking juices. Shred the pork with two forks. Return pork to slow cooker; heat through.

3. For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tbsp coleslaw. Replace tops.

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