Porky Burger

Combine ancho chile powder, paprika, coriander, cumin and salt in small bowl; set aside.

Cut 2 large pieces of plastic wrap; place on work surface in cross position. Place roast on top in center. Rub 2 tsp. of oil on top; spoon and pat on spice mixture. Tightly wrap pork in plastic wrap; refrigerate 8-12 hr.

Preheat oven to 300°F. Add 1 tbsp. oil to 6-qt. heavy Dutch oven. Heat over med.-high heat. Unwrap roast and place in hot oil. Cook on each side for 1-2 min. or until spices brown and appear slightly dry. Transfer roast to plate. Remove Dutch oven from heat.

Slowly pour in beer, scraping brown bits from bottom of pan. Add water, vinegar, chipotles, onion and garlic. Return to heat and bring to gentle boil.

Add roast to hot liquid. Cover and bake in preheated oven for 2 1/2-3 hr. or until pork is fork tender.

Transfer pork to a cutting board; cool slightly. Meanwhile, pour liquid through a fine mesh strainer; reserve 1 1/2 cups. Discard remaining liquid and solids. Shred meat using 2 forks; transfer to med. container. Add 1½ cups reserved liquid. Cover and refrigerate until ready to use for up to 2 days.

Form ground pork into 6 patties 1/2-in. thick; season both sides with salt and pepper.

Preheat grill to med. Place pulled pork in pot and place in corner to keep warm. Place patties directly over heat. Grill, uncovered, for 8-10 min. or until pork reaches 160°F. internal temperature. Flip patties halfway through grilling. Meanwhile, toast buns on grill.

Top pork patties with cheese. Cover grill; grill for 30 sec. or until cheese is melted.

Place burgers on bun bottoms. Using a slotted spoon, spoon pulled pork on top of burgers. Top with onions, cilantro and bun tops.