Pulled Pork Sandwiches

• For the slow-roasted pork
• 2 1/2 pounds boneless pork butt
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper (optional)
• 1 tablespoon canola oil
• For the BBQ sauce and sandwiches
• 1 cup ketchup
• 1/2 cup apple cider vinegar
• 4 chipotles, plus their adobo sauce to taste
• 1 pinch kosher salt, or to taste
• 10 soft potato buns, halved

1. Season the pork all over with salt and black pepper if you're using it. Refrigerate for 4 to 24 hours. Or leave on the counter for about 45 minutes.
2. When you're ready to roast, preheat the oven to 325u0b0 F.
3. Set a Dutch oven over high heat. Add the oil. Meanwhile, pat the pork dry with paper towels. It will be damp from the salting, which we don't want-it'll cause it to steam in the pan versus sear. When the oil is shimmery, add the pork (if butcher's twine is holding the meat together, leave it on). Sear on all sides (including those ends!) until the crust is deeply browned.
4. Turn off the heat. Slowly add 1 cup water to the pot. It will sizzle and steam and make a fuss. Cover the pot and get in the oven. Roast for 2 1/2 to 3 hours until the pork is so tender, you can easily shred it with two forks.
5. Meanwhile, make the BBQ sauce. Combine the ketchup, vinegar, and chipotles in a food processor. Buzz until completely smooth. Add adobo sauce and salt to taste.
6. When the pork is done, remove any butcher's twine, then use a couple forks to shred the meat into big pieces. Add 1/2 cup BBQ sauce right into the Dutch oven and toss. Add more to taste.
7. Build the sandwiches! Pile pork on a bottom bun, slather with more BBQ sauce, then top.

pork, pork butt, kosher salt, freshly ground black pepper, canola oil, sandwiches, ketchup, apple cider vinegar, chipotles, kosher salt, buns

Taken from food52.com/recipes/77421-pulled-pork-sandwiches (may not work)