I'm not really sure what to do about posting recipes that I get from a source... I'll have to ask Mark. So maybe I'll just describe it and post a link... it's from Cooking Light Magazine.
Event: Sandwich Night at Home with the Hubby
Menu: Chipotle-Pulled Pork Sanwiches, Color Slaw, Tecate
Chipotle Pulled-Pork Sandwiches
Pork tenderloin, simmered in barbeque sauce and canned diced tomatoes, with an added kick from chopped chipotle peppers. Sauteed onions, with the savory goodness of thyme. Sliced dill pickles and gooey provolone. Layer it all on a sliced kaiser roll (or HEB's three-seed multi-grain bread, as I did this time) and give it a good press on a hot griddle.
I served it with Color Slaw... and Tecate.
1 bag rainbow slaw (a mix of julienned broccoli, cabbage, carrots, etc)
1 cup mayonnaise
1/4 c rice wine vinegar
1 tbsp honey
1 tbsp ground dry mustard
2 tsp celery seed
2 tsp toasted sesame seed
1 tsp fresh ground black pepper
1/4 tsp cayenne
Mix all ingredients together in a large bowl. Cover, and refrigerate for at least 2 hours. Serve with your favorite BBQ or sandwich.