Donna Fales

Ingredients

• 1 (7-ounce) can chipotle chiles in adobo sauce
• 1/4 cup barbecue sauce
• 1 teaspoon garlic powder
• 1 1/2 teaspoons ground cumin
• 1 (1-pound) pork tenderloin, trimmed (and cut into 1/2-inch cubes)
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 tablespoon olive oil
• 3 cups thinly sliced onion
• 2 teaspoons chopped fresh thyme
• 1 teaspoon sugar
• 6 (1/2-ounce) slices provolone cheese
• 12 sandwich-cut bread-and-butter pickles
• 6 (2 1/2-ounce) Kaiser rolls