Note 1: To make your own dry BBQ rub blend 1 tablespoon EACH kosher salt, black pepper, chili powder and cumin, PLUS 2 tablespoons of brown sugar and 2 teaspoons paprika.
Note 2: Use whatever is your favorite domestic or craft beer.
Rough chop the onion, add it to the bottom of the slow cooker then pour the beer and barbecue sauce over the top.
Generously season the tenderloin on all sides, give it a good rub and place it in the slow cooker.
Cover and cook for 4 hours on high OR 6-8 hours on low. After it’s finished cooking, carefully transfer the pork from the slow cooker to a plate or cutting board.
Pour the liquid from the slow cooker into a saucepan then cook over medium to medium-high heat 8-12 minutes or until it reduces to about half.
Return the shredded pork to the slow cooker then fold in the reduced liquid stirring to combine (if you like it saucier, add a couple tablespoons of the original barbecue sauce).
Serve on slider or full size buns with extra BBQ sauce, crunchy coleslaw and tangy dill pickles.