Note:  Pork tenderloin served with fried zucchini.

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Ingredients:

• 3 1/2 to 5 lbs. pork tenderloin (rolled)

• 2 cloves minced garlic

• 1 cup Coca-Cola

• 3/4 cup light brown sugar

• 1/4 cup soy sauce

• 1/3 cup ketchup

• 1 tablespoon dry mustard

• 2 tablespoons balsamic vinegar

• 2 tablespoons Worcestershire sauce

• 2 tablespoons Dijon mustard

• 3 tablespoons canola oil

• 1 teaspoon ginger

• 1 teaspoon crushed thyme

Preparation:

1. Place the chopped onions in the bottom of the slow cooker.

2. Place the pork shoulder on top of the onions.  Set this aside.

3. In a bowl, combine the apple cider vinegar and Worcestershire sauce.

4. Gently stir in the garlic, ground mustard, cayenne pepper, salt and pepper.

5. Pour the Dr. Pepper and other liquid on top of the pork shoulder.

6. Cook on high for 4-5 hours (or on low for 8 hours).

7. Remove the meat from the slow cooker and place on a large cutting board.

8. Shred the pork and place it back into the slow cooker.

9. Continue cooking for an additional hour.

10. Drain the remaining juices and toss the meat and onion mixture in the barbecue sauce of choice.
    
    Note:  The exact amount of barbecue sauce is based on your specific taste.  Start out with a small amount and add to taste.