Caribbean Chipotle Pork Sliders Food

PRESSURE-COOKER CARIBBEAN CHIPOTLE PORK SLIDERS

Pressure-Cooker Caribbean Chipotle Pork Sliders image

One of our favorite pulled pork recipes combines the heat of chipotle peppers with cool tropical coleslaw. The robust flavors are always a big hit. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories Appetizers

Time 1h50m

Yield 20 servings.

Number Of Ingredients 19

Ingredients

1 large onion, quartered
1 (3 to 4 pound) boneless pork shoulder butt roast
2 chipotle peppers in adobo sauce, finely chopped
3 tablespoons adobo 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
COLESLAW:
2 cups red cabbage, finely chopped
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

Steps:

Place onion in a 6-qt. electric pressure 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. Lock lid; close pressure-release vale. Adjust to pressure-cook on high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure., Remove roast; cool slightly. Skim fat from cooking juices. If desired, press cancel, then select saute setting and adjust for low heat; simmer, stirring constantly, until the juices are slightly thickened. Press cancel., Shred pork with 2 forks. Return pork to pressure cooker; stir to heat through., 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.

Nutrition Facts : Calories 265 calories, Fat 10g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 430mg sodium, Carbohydrate 27g carbohydrate (15g sugars, Fiber 2g fiber), Protein 16g protein.

CARIBBEAN CHIPOTLE PORK SLIDERS

Caribbean Chipotle Pork Sliders image

Our favorite pulled pork sliders combine the heat of chipotle peppers with cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories Appetizers Lunch

Time 8h35m

Yield 20 servings.

Number Of Ingredients 18

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
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 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
20 Hawaiian sweet rolls, split and toasted

Steps:

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

CARIBBEAN CHIPOTLE PORK SLIDERS

Caribbean Chipotle Pork Sliders image

Our favorite pulled pork sliders combine the heat of chipotle peppers with a cool tropical coleslaw. The robust flavors make these a big hit with guests. -Kadija Bridgewater, Boca Raton, Florida

Provided by Taste of Home

Categories Appetizers Lunch

Time 8h35m

Yield 20 servings.

Number Of Ingredients 18

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
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 tablespoon lime juice
1/4 teaspoon salt
1/8 teaspoon pepper
20 Hawaiian sweet rolls, split and toasted

Steps:

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

CHIPOTLE PORK ROAST

Chipotle Pork Roast image

Make and share this Chipotle Pork Roast recipe from Food.com.

Provided by Elizabeth Fullerton

Categories Pork

Time 3h

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

2 lbs boneless pork roast
1/3 cup olive oil
2 chipotle chiles
1/3 cup brown sugar substitute
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons soy sauce
1/3 cup water

Steps:

Place pork roast in baking dish.
In a separate bowl, assemble the remaining ingredients, stir well.
Pour marinade over roast, cover and place in the refrigerator for at least 1 hour.
In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
Cook until roast reaches an internal temperature of 170 degrees.
Allow to cool five minutes before serving.

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