|1-½ tsp.||ancho chili powder or chili powder|
|1-½ tsp.||garlic powder|
|2-½ tsp.||cumin, divided|
|1 tsp.||smoked paprika|
|¾ tsp.||black pepper|
|1||pork shoulder (2-½ pound boneless or 3-½ pound bone-in)|
|2 tbsp.||oil, divided|
|1 cup||chicken broth or beer|
|1||small onion, chopped|
|1||serrano or jalapeño pepper, chopped|
|2||cloves garlic, minced|
|2 tbsp.||red wine vinegar|
|1 can||(14.5 oz.) fire-roasted tomatoes|
|8||sandwich buns, split, toasted|
|4||Borden® Cheese Quesadilla Slices|
|2 cups||shredded lettuce|
|3||medium tomatoes, cut into 16 slices|
PREHEAT oven to 325° F (162° C).
MIX chili powder, garlic powder, 1-½ teaspoons of the cumin, salt, paprika and pepper. Cover pork with seasoning. Heat 1 tablespoon of the oil in large skillet over medium-high heat. When pan is hot, add pork. Sear 4 to 5 minutes, turning to brown evenly. Reduce heat to low; pour in broth or beer to deglaze slightly. Transfer meat and broth to 9x13-inch baking dish. Cover with foil; cook about 3 hours or until fork tender. Cool slightly; shred meat.
HEAT remaining 1 tablespoon oil in large skillet over medium heat. Add onion; cook 3 to 4 minutes or until tender, stirring occasionally. Add pepper and garlic; cook 1 to 2 minutes. Stir in vinegar. Add tomatoes, ¼ cup water and remaining 1 teaspoon cumin; stir to mix well. Transfer sauce to blender; process until smooth. Return to skillet; stir in shredded pork and heat thoroughly over medium-low heat.
TOP bottom halves of buns with about ½ cup meat mixture, 1 cheese slice, ¼ cup lettuce and 2 tomato slices.