> 1 1/4 lb pork tenderloin
> 1 cup beer or low-sodium chicken broth
> 3/4 cup barbecue sauce
> 1 (12 oz) pkg Hawaiian rolls
> 1 cup prepared coleslaw
Season the pork with salt and pepper and place in a slow cooker. Pour the beer or broth over pork. Season with salt and pepper. Cook on low for 6–8 hours, until pork is very tender.
When pork is done, use two forks or add to a stand mixer to shred. Stir in the barbecue sauce. Season with salt and pepper.
Cut the package of rolls in half horizontally and place both halves on large parchment-lined baking sheet. Broil 60–90 sec. on high, until lightly toasted.
Spread shredded pork evenly among bottom half of rolls. Add a layer of the coleslaw and top with other half of toasted rolls. Pull apart sliders to serve.