1 (2-lb package) pork tenderloin, trimmed, rinsed, and patted dry

1 cup root beer

Half of a medium onion, thinly sliced

1¼ cups barbeque sauce

Brown the tenderloins in a nonstick skillet coated with neutral oil until they are brown on all sides. Pour the root beer into a 4 to 5-quart slow cooker. Add the pork, top with the onions, and pour the barbeque sauce on top. Cover and cook on low for 4 to 6 hours, or until the pork breaks apart easily. Using two forks, shred the pork right in the slow cooker and stir it into the sauce. Serve on rolls with your favorite condiments.

Recipe courtesy of Charlotte Rymph, Monterey