butt...butt...

As we continue our discussion about the loveliness of pork butt, I would like to introduce you to a spicy sandwich that will totally make your skirt fly up. (unless you're a man. then, probably the skirt part doesn't apply. usually. ahem.)
Anyway, I use the pork left over from the street taco meat for this - you can really prepare these dishes in any order, just divide the big 7 pound portion of pork into three smaller portions when its finished cooking to make it easier to manage.
I'm not a big sandwich eater. I don't know why.  Maybe because bread seems cumbersome to me.  For that reason, sandwiches from my kitchen are few and far between. 
I whipped these babies up one night and they were a big hit, and super easy since my pork was already cooked.  My son likes spice. He would eat spicy food every day of his life if it were available to him.  In his honor, I have added some roasted jalapenos to these sandwiches, but you can leave them off if peppers offend you in some way.

Spicy BBQ Pork Sammies
what you need: medium sauce pan, medium sized skillet, cookie sheet lined with foil, plastic bag (Ziploc or grocery-either one works), oven on broil or open flame, whichever you feel more comfortable with

2 cups prepared pork butt, click here for the recipe
4-6 hamburger buns (or hoagies, if you want)
6 jalapenos
1 medium white onion, sliced
1 tablespoon butter
1/2 jar of your favorite bbq sauce (about 6 oz)
1 cup shredded cheddar (or more if you love cheese)

Over medium heat, warm up the pork and bbq sauce in a sauce pan stirring occasionally. 
Place the jalapenos on the lined cookie sheet and roast them under the broiler (or over the open flame, if you like that sort of thing). You will have to turn them over every few minutes so that all of the skin gets black and they sort of start to puff up. You want them to be almost totally black before you pull them out of there. While they are still piping hot, toss them in a plastic bag and seal it shut so they can sweat their skin off. (delightful imagery here)
While the peppers are sweating, slice up your onion. After a few minutes,  grab the peppers and run them under cold water. Their skin should peel off pretty easily now. **if you want to use gloves, that may not be a bad idea. if you choose to not wear gloves, wash your hands really well when you are done with the peppers and never ever rub your eyes again**  remove the stems and seeds (or leave the seeds if you're brave) from the peppers and slice them into pretty big pieces to add to the onions with a  tablespoon or so of butter.  Toss them in a skillet over medium high heat.   Let the onions get translucent, at least - brown is even better. 
Remove the foil lining from your cookie sheet.  Separate bun tops from bun bottoms and place them on the cookie sheet  so they can get a little toasty.   Assuming your oven is still on broil, this should only take a few minutes.-I like the buns just toasted, barely browned, just so they don't get soggy when I add all the toppings.    Assemble in this way, if you want to be like me: bun, pork, onions, peppers, cheese, bun.  I won't be mad if you want to add a little sauce on top if that's what you need to do. Y.U.M.