• 36 small biscuits (or rolls), cut horizontally in half ,
  • 7 lbs. Smithfield® Bone-In Pork Shoulder Blade Roast,
  • 1 cup chicken broth or water,
  • 7 cups loosely packed fresh cilantro ,
  • 1 cup Cotija cheese,
  • 1 cup toasted almonds,
  • 2 tablespoons lime juice,
  • 2 chipotle chiles in adobo sauce ,
  • 3 cloves garlic,
  • 1 teaspoon black pepper,
  • 1 3/4 cups olive oil,
  • 1 large red onion; peeled, quartered and thinly sliced,
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MAIN DISH

Spicy Cilantro Pesto Pulled Pork Sliders

1. Place pork roast in 5- to 6-quart slow cooker. Pour vegetable broth over top of roast. Cover and cook on Low for 8 to 10 hours (High: 4 to 5 hours).
2. Meanwhile, prepare cilantro pesto by placing cilantro, cheese, almonds, lime juice, chipotles, garlic and black pepper in food processor. Process until finely chopped and nearly smooth. With food processor running, slowly pour in olive oil and process until well combined. Cover and refrigerate until pork is ready.
3. Remove pork from slow cooker and shred with tongs or 2 forks, discarding bone and any large pieces of fat. Toss pulled pork gently with cilantro pesto in a large mixing bowl. Serve on biscuits topped with red onion.