|4||large soft rolls or burger buns|
|1||cup leftover sauce from braised pork (without fruit), fat removed|
|1||cup barbecue sauce|
|1||tablespoon cider vinegar, or more to taste|
|1||tablespoon dark brown sugar|
|Salt, to taste|
|1/2||teaspoon chipotle powder or 1/4 teaspoon hot sauce (optional)|
|1/2||cooked pork shoulder|
2. In a large saucepan, combine the braising sauce, barbecue sauce, cider vinegar, brown sugar, and salt. Bring to a boil and simmer gently for 5 minutes. Taste for seasoning and add more vinegar or salt, if you like. If the sauce seems too thick add a little water, 1 tablespoon at a time. If it needs more heat, add chipotle powder or hot sauce.
3. Meanwhile, pull apart or chop the pork into bite-size pieces, discarding any large chunks of fat.
4. Add the pork to the sauce and continue cooking for 5 minutes, stirring often, or until the pork is heated through.
5. Split the rolls or buns and set them on 4 plates. Add pork and sauce to each bun.