INGREDIENTS:
Pork tenderloin (as big as you want, many of they’re really small)
Onions, sliced
Fresh garlic, one head, separated, peeled, smashed.
BBQ sauce of your choice.
DIRECTIONS:
  1. Line the bottom of your crockpot with as much of the sliced onion as it takes
  2. Place the pork tenderloins on top of the onions.  If the meat has a fat-back (one entire side that’s all fat), place the meat so the fat-back is facing up and you can see it.
  3. Cover the top of your pork with any leftover onions and the smashed garlic
  4. Cover your crockpot and place on low
  5. Go away for 6-8 hours
  6. Later, back at the ranch: Use 2 forks to pull the pork (see what I did there?)
  7. Dump all the contents of the slow cooker into your casserole dish
  8. Continue to pull apart any large chunks
  9. Dump as much BBQ as you’d like on top
  10. Mix so BBQ sauce coats everything
  11. Place in the oven under the broiler for 5-15 minutes until it’s gotten a little crispy.  That last step can be dangerous if you don’t keep an eye on it.  It can go from not crispy to charred cinders pretty quickly. Don’t do that!