In these pulled pork sliders, we combine the smoky heat of chipotle peppers with a cool tropical coleslaw and soft Hawaiian buns. You can slow-cook a pork shoulder from scratch or use leftover pork

Ingredients

• 1 large onion, quartered
• 1 boneless pork shoulder butt roast (3 to 4 pounds)
• 2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce
• 3/4 cup honey barbecue sauce
• 1/4 cup water
• 4 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups finely chopped red cabbage
• 1 medium mango, peeled and chopped
• 1 cup pineapple tidbits, drained
• 3/4 cup chopped fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 20 hawaiian sweet rolls, split and toasted

Directions

1. Place onion in a 5-qt. 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; discard onions. Cool slightly; skim fat from cooking juices. Shred pork with 2 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 tablespoons coleslaw. Replace tops.