Starters, Snacks, Light Meals

Makes 8 to 10 small sandwiches

• 2 pounds boneless pork shoulder, cut into 3 or 4 large pieces
• 1 pouch (8 ounces) Frontera Carnitas Slow Cook Seasoning Sauce
• Salt to taste
• 1 red onion, cut in half and very thinly sliced
• Juice of 1 lime
• 8 to 10 small slider buns or small dinner rolls
• About 1 cup Easy Black Bean Spread, see recipe
• Chipotle Mustard, see recipe
• Chipotle Coleslaw, see recipe

1. 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.
2. Mix the sliced red onion and lime juice in small bowl. Season with salt to taste. Refrigerate covered up to 2 days.
3. 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.
4. Top the black beans with a generous mound of shredded carnitas, pickled red onions, and coleslaw. Put tops of buns in place. Serve.