Makes 8 to 10 small sandwiches
- Up to 2 days in advance, prepare pork according to Frontera Carnitas package directions using either a slow-cooker or the Dutch oven. Reheat if working in advance. Pull cooked pork into large shreds. Season with salt.
- Mix the sliced red onion and lime juice in small bowl. Season with salt to taste. Refrigerate covered up to 2 days.
- Split buns or rolls; spread a thin layer of black bean spread on the bottom half and a thin layer of chipotle mustard on the top half of each bun.
- Top the black beans with a generous mound of shredded carnitas, pickled red onions, and coleslaw. Put tops of buns in place. Serve.