Ingredients

• 0.5 cups mayonnaise
• 2 chipotles peppers in adobo
• 1 tablespoon adobo sauce from the can
• 0.25 teaspoons salt
• 1 cup chopped fresh cilantro
• 3 cups coleslaw mix

Instructions

1. 1 For slaw, combine mayonnaise, chipotle peppers, adobo sauce, salt, and cilantro in the bowl of a blender or food processor. Pulse 4 or 5 times, scrape down the sides of the bowl, replace the lid, and puree until smooth. Toss with slaw mix and set aside.
2. 2 Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with foil.
3. 3 For pork, in a microwave-safe bowl, combine lime juice, honey, tomato paste, cumin, smoked paprika, cayenne, pepper, coriander and garlic. Stir to combine. Add shredded pork and stir well. Heat on 50% power until warm, 2 to 3 minutes.
4. 4 Meanwhile, place open buns on the prepared pan. Add a slice of smoked Gouda to the bottom half of each bun; trim any overhang, and add as a second layer of cheese.
5. 5 Bake buns in the preheated oven until cheese has begun to melt, 3 to 5 minutes.
6. 6 Remove from the oven and place 2 tablespoons pork mixture on top of cheese. Add slaw to taste on each slider, and cover with top half of bun. Serve immediately.

Nutrition per serving