Puebla Pulled Pork Sandwiches

Serves 4
  • 1 lb. Kowalski's Signature BBQ Pulled Pork (from the Meat Department)
  • 4 Kowalski's Sweet Egg Buns (from the Bakery Department), split horizontally
  • - unsalted butter, room temperature
  • 1/2 cup Kowalski’s Guacamole Olé (from the Produce Department)
  • 1 tsp. finely chopped chipotle chiles in adobo sauce (from the International Foods Aisle)
  • 1 cup crumbled queso fresco (from the Imported Cheese Department)
  • 1/2 cup fresh cilantro leaves
  • - garnishes, if desired: thinly sliced white onion and sliced tomato

Heat pork in a medium saucepan over medium heat; keep warm. Spread cut sides of each bun with a small amount of butter; cook, cut side down, on a nonstick griddle heated to medium until golden and lightly toasted. While buns toast, mix guacamole with chipotle peppers in a small bowl. Spread top half of each bun with an equal amount of guacamole mixture; top bottom buns with an equal amount of warm pork. Top pork evenly with queso fresco and cilantro leaves. Add onion, tomato and top bun; serve immediately.