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Place onion in a 6-qt. electric pressure cooker. Cut roast in half; place over onion. In a small bowl, combine chipotle peppers, adobo sauce, barbecue sauce, water, garlic, cumin, salt and pepper; pour over meat. Lock lid; close pressure-release vale. Adjust to pressure-cook on high for 75 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast; cool slightly. Skim fat from cooking juices. If desired, press cancel, then select saute setting and adjust for low heat; simmer, stirring constantly, until the juices are slightly thickened. Press cancel. Shred pork with 2 forks. Return pork to pressure cooker; stir to heat through. For coleslaw, in a large bowl, combine cabbage, mango, pineapple, cilantro, lime juice, salt and pepper. Place 1/4 cup pork mixture on each roll bottom; top with 2 tablespoons coleslaw. Replace tops.
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Organize pot lids vertically — saves cabinet space
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Universal suction lids — fit any pot or pan, no matching needed
Adjustable stand — hold cookbook or tablet at eye level while cooking