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
- room temperature unsalted butter
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 Kowalski’s Fresh Cilantro Leaves
- garnishes: thinly sliced white onion and sliced tomato, if desired

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.