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© Meredith Corporation. All rights reserved. Used with permission.
In a small bowl, combine jerk seasoning, oil, salt and black pepper. Coat chicken with seasoning mixture. Place chicken, bone sides down, in a 3 1/2- or 4-quart slow cooker.
In a small bowl, combine coffee, 2 tablespoons lime juice, molasses, garlic and hot pepper sauce. Pour mixture over chicken.
Cover and cook on Low for 7 to 8 hours or on High for 3 1/2 to 4 hours.
Using a slotted spoon, remove chicken from cooker. When chicken is cool enough to handle, remove meat from bones; discard bones. Using two forks, pull chicken apart into shreds. Return shredded chicken to cooker. If using Low, turn to High setting. Cover and cook about 30 minutes more or until heated through.
Meanwhile, for salsa, in a medium bowl, stir together pineapple, green onions, bell pepper, cilantro, jalapeño pepper (if desired), the remaining 1 tablespoon lime juice and lime peel.
To serve, use the slotted spoon to spoon chicken mixture onto bottoms of buns. Top with salsa; replace tops of buns.