Best Pressure Cooker Caribbean Chipotle Pork Sliders Recipes

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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

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.

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.

CHIPOTLE PORKY JOE SLIDERS



Chipotle Porky Joe Sliders image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 40m

Yield 12 sliders

Number Of Ingredients 15

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1/4 cup olive oil
3 pounds medium-ground pork butt
4 ounces bacon, ground or finely chopped
Kosher salt
1 medium onion, chopped
1 jalapeno, seeded if desired, minced
3 cloves garlic, minced
12 ounces canned chopped San Marzano tomatoes
2 tablespoons dark brown sugar
2 tablespoons white wine vinegar
1 chipotle in adobo, roughly chopped
4 burger or 12 slider buns
2 cups fresh cilantro sprigs, leafy tips only, for garnish

Steps:

  • In a small pan over medium heat, add the coriander and cumin and cook until toasted and aromatic, about 2 minutes. Grind if desired, or leave whole. Heat a large Dutch oven over medium heat, and add 2 tablespoons oil. Add the pork and bacon, sprinkle with the toasted spices and a generous pinch of salt, and cook until brown, stirring occasionally.
  • Meanwhile, in a medium saute pan over medium heat, add the remaining oil and the onions, cook 1 minute. Add the jalapenos, cook 1 minute. Add the garlic, cook, stirring until the garlic softens slightly and becomes aromatic. Transfer the contents of the pan to the Dutch oven. Add the tomatoes, sugar, vinegar and chipotle in adobo. Simmer over low heat for 20 minutes. Serve on your favorite toasted burger or slider bun topped with a big pinch of cilantro.

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

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.

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE



Pressure Cooker Chipotle Chicken Pozole image

A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large red or yellow onion, finely chopped
Kosher salt
8 cloves garlic, finely chopped
1 (7-ounce) can chipotle peppers in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 pounds boneless, skinless chicken thighs
5 cups chicken broth or stock
1 cup frozen corn
1 (29-ounce) can pozole (hominy), rinsed and well drained
Juice of 1 lime (about 2 tablespoons), plus more as needed
Crushed tortilla chips, shredded cabbage, diced avocado, crumbled queso fresco, minced red onion and cilantro, for topping

Steps:

  • Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
  • Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
  • Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
  • Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
  • Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams

PRESSURE-COOKER TROPICAL PULLED PORK SLIDERS



Pressure-Cooker Tropical Pulled Pork Sliders image

I used what I had in my cupboard to make this Hawaiian-style pork filling, and the results were fantastic. It's a delicious way to fuel a party. -Shelly Mitchell, Gresham, Oregon

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 24 servings.

Number Of Ingredients 7

1 boneless pork shoulder butt roast (3 pounds), halved
2 garlic cloves, minced
1/2 teaspoon lemon-pepper seasoning
1 can (20 ounces) unsweetened crushed pineapple, undrained
1/2 cup orange juice
1 jar (16 ounces) mango salsa
24 whole wheat dinner rolls, split

Steps:

  • Rub roast with garlic and lemon pepper. Transfer to a 6-qt. electric pressure cooker; top with pineapple and orange juice. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 50 minutes. Let pressure release naturally. A thermometer inserted in pork should read at least 145°. , Remove roast; cool slightly. Skim fat from cooking juices. Shred pork with 2 forks. Return pork and cooking juices to pressure cooker. Stir in salsa; heat through. Serve with rolls.

Nutrition Facts : Calories 211 calories, Fat 7g fat (2g saturated fat), Cholesterol 34mg cholesterol, Sodium 349mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges

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