For slaw, combine mayonnaise, chipotle peppers, adobo sauce, salt, and cilantro in the bowl of a blender or food processor. Pulse 4 or 5 times, scrape down the sides of the bowl, replace the lid, and puree until smooth. Toss with slaw mix and set aside.

Preheat the oven to 400 degrees F (200 degrees C) and line a sheet pan with foil.

For pork, in a microwave-safe bowl, combine lime juice, honey, tomato paste, cumin, smoked paprika, cayenne, pepper, coriander and garlic. Stir to combine. Add shredded pork and stir well. Heat on 50% power until warm, 2 to 3 minutes.

Place open buns on the prepared pan. Add a slice of smoked Gouda to the bottom half of each bun; trim any overhang, and add as a second layer of cheese.

Bake buns in the preheated oven until cheese has begun to melt, 3 to 5 minutes.