TANGY PULLEDPORK SAMMIES
1 Add steamer insert to a large saucepot or rice cooker filled with 2 inches water; cover and heat to boiling.
2 Rub 1 (1/2 kg.) pork tenderloin, cut into 2-inch slices, with 2 Tbsp. chili powder and 1⁄2 tsp. salt; add to steamer. Reduce heat to maintain simmer; cook pork, covered, 20 minutes or until tender.
3 Cool slightly; with hands, shred pork, then toss with 1⁄2 c.
barbecue sauce and 2 Tbsp. spicy brown mustard. 4 Toss 3 c. slaw mix (shredded red and green cabbage and carrot slivers) with 2 Tbsp. cider
vinegar and pinch salt. Serve on 4 brioche buns, split and toasted, topped with slaw. SERVES 4.