Pressure-Cooker Caribbean Chipotle Pork Sliders

• 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

1. 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.
2. 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.
3. Shred pork with 2 forks. Return pork to pressure cooker; stir to heat through.
4. 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.

onion, pork shoulder butt roast, peppers, adobo sauce, honey barbecue sauce, water, garlic, ground cumin, salt, pepper, red cabbage, mango, pineapple tidbits, fresh cilantro, lime juice, salt, pepper, sweet rolls

Taken from www.tasteofhome.com/recipes/pressure-cooker-caribbean-chipotle-pork-sliders/ (may not work)