For the Pulled Pork:
1 4-pound pork shoulder roast
1 onion, sliced thinly
4 chipotle peppers in adobo, fine diced, plus 1 TBS adobo liquid
1/3 cup dark brown sugar
2 teaspoons kosher salt
1 teaspoon course ground black pepper
For the Cilantro-Lime Slaw:
1 cabbage, sliced thin on a mandoline-slicer
1 daikon radish, finely julienned into strips
1/2 bunch of cilantro, finely minced (approximately 1/4 cup)
Juice of 1 lime (2 tablespoons fresh juice)
1 1/2 teaspoon kosher salt
1 teaspoon course ground black pepper |