Wash and dry all produce. Trim and thinly slice scallions, keeping greens and whites separate. Whisk together 1/2 cup water, ketchup, adobo sauce, 1 TBSP vinegar (we’ll use more later), tomatoes, mustard, 4 tsp sugar, garlic powder, and 1/4 tsp chipotle powder inside your slow cooker. TIP: Add up to 1/4 tsp more chipotle for extra heat.

Stir scallion whites into mixture in slow cooker. Season generously with salt. Break up pork with your hands into crumbles and add to slow cooker, giving it a gentle stir to incorporate. Cover slow cooker with lid and cook on high heat for 6 hours or low heat for 8 hours.

After starting slow cooker, toss together shredded carrots, raisins, 2 TBSP vinegar (you’ll have some left over), 2 TBSP olive oil, 11/2 tsp sugar, and a large pinch of salt in a medium bowl. Cover with plastic wrap. Let marinate in refrigerator while filling cooks. Place scallion greens in a covered container and reserve until meal is ready.

Once filling has finished cooking, season with salt and give it a stir. Heat broiler or toaster oven to high. Split buns in half and place cut-side up on a baking sheet (or toaster oven tray). Spoon filling onto cut side of bun bottoms, then sprinkle filling with cheese.

Place sheet under broiler (or in toaster oven) and allow cheese to melt and buns to toast, 2-3 minutes. (TIP: Keep an eye on things, making sure that the buns don’t burn.) Carefully remove sheet from broiler or toaster oven.

Thinly slice pickle crosswise, then divide between buns, layering onto filling and cheese. Cover with bun tops to create sandwiches. Stir reserved scallion greens into slaw. Season with more salt, if needed. Divide sandwiches and slaw between plates and serve.