La Chopped Recipe

Warm protein

If using pulled pork or chopped brisket, warm 3 cups of the selected cooked meat in a skillet over medium-low heat. Add 2–3 tablespoons of the prepared chipotle barbecue sauce and 1–2 tablespoons of water to moisten. Cook, stirring, until heated through, about 5–7 minutes. Keep covered and warm until assembly.

If meat is refrigerated, break up clumps with a fork while heating. Taste and adjust seasoning with salt and pepper if needed.

Make sauce

In a small saucepan over medium heat combine 1 cup ketchup, 3 tablespoons apple cider vinegar, 2 tablespoons packed brown sugar, 1 teaspoon minced chipotle in adobo, 1 tablespoon Worcestershire sauce, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon black pepper and 2 tablespoons water. Whisk to combine.

Bring to a gentle simmer, reduce heat to low and cook, stirring occasionally, for 6–8 minutes until slightly thickened. Taste and adjust heat or sweetness by adding more chipotle or sugar. Remove from heat and let cool slightly. Reserve about 1/2 cup for drizzling at assembly and toss remaining with the warmed meat as directed above.

Prepare vegetables

Finely shred 3 cups green cabbage and 1 cup red cabbage. Shred or julienne 1 cup carrot. Thinly slice 3 tablespoons green onion. Place all vegetables in a large mixing bowl.

Make dressing

In a separate bowl whisk together 1 cup mayonnaise, 2 tablespoons sour cream, 2 tablespoons fresh lime juice, 1 teaspoon minced chipotle in adobo, 1 teaspoon honey, 1 teaspoon apple cider vinegar, 3 teaspoons salt and 1 teaspoon black pepper until smooth and uniform. Taste and adjust acidity or heat as desired.

Combine and chill

Pour the dressing over the shredded vegetables and toss until evenly coated. Refrigerate the coleslaw at least 20–30 minutes to let flavors meld (can be made up to 6 hours ahead). Before using, toss again and adjust salt or lime if needed.

Toast 4 buns or rolls until lightly golden. Place bottom bun on a plate.

Pile about 3/4 cup warmed sauced pulled pork or chopped brisket on each bun.

Top the meat with 3/4 cup chipotle coleslaw per sandwich, mounding slightly.

Drizzle extra chipotle barbecue sauce (about 1–2 tablespoons) over the coleslaw for extra heat and flavor.

Garnish with chopped cilantro and pickled red onions if using. Place top bun and serve immediately.