Puree pineapple in food processor or blender until smooth. Set aside.
Heat 1 tbsp oil in large dutch oven over medium high heat. Brown short ribs, about 2 minutes on each side. Remove from pot and set aside.
Add remaining oil to dutch oven and cook chopped onion until soft, about 5 minutes. Add pureed pineapple, pineapple juice, chipotle peppers in adobo sauce, stock, salt and pepper. Bring to a boil.
Once boiling, return short ribs to dutch oven. Cover and place in oven for 2 - 2 1/2 hours, or until short ribs are fork tender.
Remove from oven and shred.
Serve in slider buns topped with slaw.
Slaw
To make the slaw, combine cabbage, cilantro, lime juice, mayonnaise, and salt in a medium size bowl. Refrigerate until ready to use.
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