For the Pulled Pork:
1 medium onion, chopped
1 cup fresh or frozen mixed berries ( I used blueberries and raspberries) *Original recipe calls for cherries
1 chipotle pepper in adobo sauce, chopped
1 tablespoon adobo sauce (from the can of chipotle peppers)
1 bottle BBQ sauce (I used Sweet Baby Rays)
3 lb pork shoulder
2 tsps paprika
1 tsp salt
1 tsp pepper
For the Slaw:
Juice of 1 lime
1 Tbsp olive oil
1 tsp honey
1 jalapeno, seeded and minced
1 (10 oz) bag cole slaw mix
1/3 cup cilantro, chopped
1/2 tsp cumin
Salt and pepper, to taste
Combine first 4 Pulled Pork ingredients in the bottom of the crock pot. Mix in 1/2 of the BBQ sauce.
Season the pork shoulder with smoked paprika, salt, and pepper and place on top of the BBQ sauce mixture. Pour the remaining BBQ sauce on top.
Cook on low for about 6-7 hours, or until the pork is tender and can be pulled apart with forks.
Remove the pork, pull it (use two forks to shred it up), and return it to the crock pot.
Mix everything together in the crock pot and cook on low for an additional hour.
As the pork cooks, prepare the slaw by mixing together all of the ingredients. Cover until ready to serve.
Grill the onion buns by placing a small amount of olive oil in a large skillet. Heat on high. Place the buns (inside down) into the olive oil and grill until golden on the inside.
When the pork is done, serve warm with slaw on fresh grilled onion buns.
Recipe adapted from: http://blog.hostthetoast.com/sweet-and-spicy-pulled-pork-with-honey-jalapeno-lime-slaw/