By Jamie Connell
1/2 jar Bentley’s 5 BBQ sauce, (Reserve, Sweet, Hot or Sweet ‘N Heat)
1 pound pork tenderloin
1 large onion, chopped
2 Tablespoons olive oil
1 Tablespoon ‘Better than Bouillon’
Cole Slaw (Optional)
Place bouillon in bottom of crock pot on high.
Cut tenderloin into cubes. Stir fry with onions until lightly brown.
Place meat and onions in crock pot on top of melted bouillon. Top with Bentley’s 5 BBQ sauce.
Simmer on high for about 5 hours or until fall apart tender. Stir occasionally.
Shred meat and place on slider buns
Add prepared Cole Slaw (optional).