Puebla Pulled Pork Sandwiches
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.