Hatch-Chile Spiked Pulled Pork Sandwich – – beer, onion (chopped), pork (roast, butt, shoulder or loin, bone-in), barbecue sauce (see link for K.O.’s Southwest Sauce above), Hatch Chile (roasted, skin and seeds removed), butter, buns (soft ), salt, black pepper, In a large heavy stockpot (Le Creuset), heat the two beers with chopped onion.; While it is heating, cut the pork roast into large chunks (to facilitate quicker cooking and flavor infusion). Season with a sprinkling of salt and pepper. Place the pork chunks and bone into the heated beer. Bring to boil, reduce to simmer and cover. Braise the pork until fork-tender (about 3 hours).; When the pork is nearly cooked, place about 8 ounces of barbecue sauce in a saucepan to heat. Mince the Hatch Chiles (2 or more may be used to taste) to a fine texture. Add the chiles to the barbecue sauce and heat through until ready to serve.; When the pork is fork tender, place on a cutting board and pull into bite-sized pieces.; Heat a skillet and add some butter. Toast the inside of the buns to a golden brown.; To assemble, place browned bun bottoms on a board. Place pulled pork on the buns, then ladle the Hatch Chile spiked Barbecue Sauce over the meat. Add the top bun. Serve with more sauce on the side.; –