Chipotle Peanut BBQ Pork Sandwiches

From: Chef/owner Mark E. Smith, The Tortilla Press, Collingswood, NJ. This recipe won first prize in the 2006 Peanut Advisory Board Recipe Contest. Yield: 8 large sandwiches.

BBQ Pork:
4 lb. pork butt, bone-in
1 onion, rough cut
3 stalks celery, rough cut
5 garlic cloves
as needed, New Mexico dried chiles
to taste, salt

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