Prep Time
30min
Cook Time
8hrs
Number of servings
12
Ingredients
Pork:
2 pork tenderloins, well-trimmed, about 12 oz / 0.375 kg EACH
1 cup / 250 mL bottled Jerk marinade
1 cup / 250 mL brewed coffee
¼ cup / 50 mL molasses
3 Tbsp / 45 mL lime juice
3 cloves garlic, minced
½ jalapeno pepper, seeded and minced
12 slider buns, sliced
Mango Slaw:
14 oz / 397 g coleslaw mix
2 cups / 500 mL frozen mango, thawed, drained and diced
¼ cup / 50 mL cilantro leaves, chopped
½ cup / 125 mL EACH light sour cream and light mayonnaise
3 Tbsp / 45 mL lime juice
2 tsp / 10 mL lime zest
2 cloves garlic, minced
½ tsp / 2 mL EACH salt and ground black pepper
Directions
For the pork:
- Pierce tenderloins several times with fork. Place in resealable bag. Add Jerk marinade. Marinate in refrigerator 12-24 hours.
- Remove tenderloins from marinade; discard marinade.
- Place tenderloins in slow cooker.
- In small bowl, stir together coffee, molasses, lime juice, garlic and jalapeno pepper. Add to slow cooker. Cook on LOW until pork is tender, 6-8 hours.
- Remove tenderloins to a clean plate. Drain liquid from pot into a large measuring cup.
- Shred tenderloins with two forks; return to slow cooker. Add just enough liquid to moisten meat. Cover and cook on HIGH, about 15 minutes more.
- Pile pork onto bottom half of bun. Top with Mango Slaw and other half of bun. Repeat with remaining buns.
For the slaw:
- In medium bowl, combine coleslaw mix, mango and cilantro.
- In small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, garlic, salt and pepper. Add to coleslaw mix. Toss to coat.
