Ingredients
1 large onion, quartered1 boneless pork shoulder butt roast (3 to 4 pounds)2 finely chopped chipotle peppers in adobo sauce plus 3 tablespoons sauce3/4 cup honey barbecue sauce1/4 cup water4 garlic cloves, minced1 tablespoon ground cumin1 teaspoon salt1/4 teaspoon pepperCOLESLAW:2 cups finely chopped red cabbage1 medium mango, peeled and chopped1 cup pineapple tidbits, drained3/4 cup chopped fresh cilantro1 tablespoon lime juice1/4 teaspoon salt1/8 teaspoon pepper20 Hawaiian sweet rolls, split and toasted
Preparation
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.
