Instructions: * Note: Start with 2 teaspoons of pureed chipotles and add more after youve tasted the sauce as its reheating; once its too hot, its heat is impossible to diminish.

Heat oil in heavy stove-top casserole over medium-high heat. Rub salt and pepper over surface of pork. Brown roast on all sides, 10 to 15 minutes, then set aside.

Add garlic, onion, celery, chile powder, cumin and sugar to casserole. Cook over medium heat, stirring often, until heated through, about 4 minutes; do not burn.

Add broth, chipotles and chili sauce. Stir well. Add pork; bring to boil. Cover and cook in 275 degree oven for 4 hours, turning halfway through cooking.

Transfer pork to cutting board. Trim any remaining fat. Cut pork in half crosswise; use your fingers or 2 forks to pull pork apart, discarding bones.

Skim any fat from sauce; heat to boiling on stove. Taste and adjust seasonings and chipotle. Add pulled pork. (Can be used immediately or refrigerated for 1 day or frozen.) Cook over medium-low heat, covered, until hot, about 15 to 20 minutes.

Use tongs to mound pork on warm buns; pass pan sauces and hot sauce separately. Serve warm.

This recipe yields 8 to 10 servings.

NOTES :

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