Ingredients:
1 small pineapple, peeled and chopped
2 tablespoons extra virgin olive oil
1 kg boneless pork shoulder
1 onion finely chopped
2 cups of pineapple juice (unsweetened)
⅓ cup of chipotle in adobo sauce
1 cup of chicken stock
6 fresh bay leaves
4 cups finely shredded white cabbage
½ cup of mint leaves
2 tablespoons lime juice
½ cup of mayonnaise
20 brioche slider buns
Elaboration
Make pureed the pineapple and set aside. Heat the oil un a large, heavy-based ovenproof sauce pan over high heat, add the pork and cook for 5 minutes. Set aside too.
Cook the onion until soft and add the pureed pineapple, the pineapple juice, chipotle, the stock and the bay leaves. Bring to a simmer.
Add the pork, cover, place in the oven and cook 3 hours. Turn halfway. Set aside and shred the meat.
To make the slaw, place the cabbage, mint, lime juice and mayonnaise in a medium bowl and mix to combine. Halve the buns, top the bases with the slaw and the minced pork and close the sandwich.
