Ingredients
1 large onion, quartered 1 (3 to 4 pound) boneless pork shoulder butt roast2 chipotle peppers in adobo sauce, finely chopped3 tablespoons adobo sauce3/4 cup honey barbecue sauce1/4 cup water4 garlic cloves, minced1 tablespoon ground cumin1 teaspoon salt1/4 teaspoon pepperCOLESLAW:2 cups red cabbage, finely chopped1 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 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.
