Chipotle Pulled Pork Sandwiches with Mexican-Style Coleslaw
This Chipotle Pulled Pork Sandwiches with Mexican-Style Coleslaw recipe is a quick and easy meal solutions that doesn't sacrifice flavor. Let your slow cooker do the work! Classic American BBQ with a Latin flair!
Servings: 15 servings
Ingredients
For the Chipotle Pulled Pork Sandwiches
- 2 tablespoons packed brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons chili powder
- 1 teaspoon ground chipotle powder
- 1 teaspoon salt
- 1 boneless pork shoulder 3-4 lb, trimmed of fat
- 1 can tomato sauce 8 oz.
- 2 La Morena Chipotle Peppers in Adobo Sauce finely chopped (that's 2 peppers from 1 can - NOT 2 cans!!)
- 1 tablespoon adobo sauce from canned chipotle peppers
- 2 teaspoons Worcestershire sauce
- 24 cornmeal-dusted Kaiser rolls or regular hamburger buns
For the Mexican-Style Coleslaw
- 1 bag coleslaw mix 16 oz.
- ⅓ cup lime juice
- ½ teaspoon ground cumin
- 2 cloves garlic minced
- ½ cup olive oil
- ½ cup cilantro chopped
- Salt and pepper to taste
Instructions
For the Chipotle Pulled Pork:
- Spray a 5-quart slow cooker with cooking spray.
- In small bowl, combine brown sugar, garlic powder, chili powder, ground chipotle powder and salt. Rub seasoning mixture over pork. Place pork in cooker.
- Cover and cook on LOW heat setting 7 to 8 hours or until tender and meat shreds easily.
- Remove pork from cooker; place on cutting board. Allow pork to cool slightly. Remove the liquid from cooker and skim off fat. Reserve liquid. With 2 forks, shred pork.
- Return shredded pork to the slow cooker. Stir tomato sauce, chipotle peppers, adobo sauce and Worcestershire sauce into shredded pork. If desired, stir in some of the reserved cooking liquid for desired moistness.
- Increase heat setting to HIGH. Cover and cook 30 minutes longer or until hot.
- To serve, spoon some of the pork mixture into each bun. Top with Mexican-Style Coleslaw, if desired.
For the Mexican-Style Coleslaw:
- Place the bagged coleslaw mix into a large bowl and set aside.
- Add the lime juice, cumin, garlic and olive oil to a blender. Cover and process until smooth. Pour the lime mixture over the cabbage. Top with cilantro, salt and pepper. Mix well.
Notes
- You can slice up your own cabbage if you prefer or want to save money, but I love the baggie of ready-to-go mix!
Nutrition
Calories: 505kcal | Carbohydrates: 60g | Protein: 32g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1104mg | Potassium: 474mg | Fiber: 4g | Sugar: 9g | Vitamin A: 256IU | Vitamin C: 14mg | Calcium: 137mg | Iron: 5mg
