Pulled pork, ham and tropical coleslaw sandwiches

Ingredients:

Pork

• 1 piece of boneless pork shoulder weighing 1.3 kg, cut into 4 pieces
• 1/4 cup brown sugar
• 2-3 tbsp. ground coffee
• 2 tablespoons ancho chili powder
• 1 tbsp molasses

cole slaw

• 2 tbsp. shredded cabbage salad mix
• Half a pineapple, diced (about 2 cups)
• 1 mango, diced (about 1 cup)
• 1 bunch green onions (white and light green parts only), chopped
• 2 tbsp. l. rice vinegar
• 1 Fresno pepper, seeded and thinly sliced

Buns

• 1 can (340g) canned ham, halved and sliced ​​2cm thick.
• 12 Hawaiian sweet rolls or potato buns cut in half horizontally

Preparation:

1. Prepare the porkIn a 6-quart slow cooker, combine brown sugar, coffee, chili powder, 2 tablespoons water, molasses, 1.5 tablespoons salt, and a few grinds of black pepper. Add the pork and stir. Cover and cook over high heat until the pork is tender, about 5 hours.
2. Meanwhile, prepare the coleslaw.In a bowl, combine the cabbage mixture, pineapple, mango, green onions, vinegar, chili pepper, and 1/2 teaspoon salt; stir. Cover and refrigerate for at least 2 hours.
3. Using a slotted spoon, transfer the pork to a bowl and let cool slightly. Strain the liquid through a fine-mesh sieve into the saucepan, bring to a boil, and simmer until reduced by half, about 5 minutes. Shred the pork with two forks, then add the sauce and stir. Cover to keep warm.
4. Assemble the sandwichesPlace a medium nonstick skillet over medium heat. Add the ham and cook until golden brown, about 2 minutes per side. Serve the ham, pulled pork, and cabbage on buns.