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Chipotle Pulled Pork Sliders

For pulled pork:
3 lb. pork roast
1 (8oz) can tomato sauce
1 cup dark brown sugar
¼ cup apple cider vinegar
2 Tbsp. Worcestershire sauce
2 tsp. The Spice Hunter Crushed Chipotle Pepper (increase to 4 tsp. for a spicier flavor)
1 Tbsp. The Spice Hunter Granulated Roasted Garlic
1 tsp. The Spice Hunter Ground Yellow Mustard
2 tsp. The Spice Hunter New Mexico Chile Pepper
½ tsp. The Spice Hunter Fine Black Pepper
2 tsp. The Spice Hunter California Granulated Onion
1 ½ tsp. kosher salt
1 Tbsp. molasses
For cole slaw:
1/2 cup Duke’s Mayonnaise
1 Tbsp. white wine vinegar
¼ cup milk
2 Tbsp. lemon juice
¼ tsp. The Spice Hunter Whole India Celery Seeds
1/3 cup sugar
½ tsp. kosher salt
4 cups shredded green cabbage*
1 cup shredded purple cabbage*
1 cup shredded carrots*
*can substitute a 1 lb. bag of prepared cole slaw vegetables.

Trim and discard most of the visible fat from the pork, then cut into large pieces and set aside. In a slow cooker, combine remaining pulled pork ingredients and mix well. Add pork to slow cooker and turn to coat with sauce. Cover and cook on high for 4 hours or low for 8 hours. When cooking time is done, remove pork from sauce, shred using 2 forks, then stir pork back into sauce in slow cooker. While pork is cooking, combine all cole slaw ingredients, except cabbage and carrots. Once mixed well, add the vegetables to the dressing and toss to coat. Refrigerate until ready to serve. Fill small buns with pulled pork and cole slaw as desired.