- Open room-temperature can of beer and let stand on counter for several hours to loose carbonation.
- Cut tenderloin across grain in 1 to 1 ½ -inch slices or rounds (to your preference - when shredded, this will be the length of the shreds). Place the rounds in the bottom of the crock pot.
- Peel onion and fine dice. Add to the meat in the crock pot and give a stir to mix.
- Add the brown sugar, Worcestershire sauce and chili sauce. Use the flat beer to rinse out the chili sauce bottle and add to the pot. Give a stir to coat all the pieces of meat. Add beer until crock pot is at the full cooking level. Reserve remaining beer to top off the crock pot as needed.
- Turn on crock pot. When the pot reaches cooking temperature, cook for 4 to 6 hours, depending on your crock pot, or until pork is tender and shreds easily. Add beer during the cooking as needed to replace loss.
- Remove cooked meat to a plate to cool until safe to handle. Use forks, pulling against each other, to shred the tenderloin rounds. Reserve shredded meat until sauce is completed.
- To a saucepan, add cornstarch and several tablespoons of the cooled cooking liquid. Stir to mix and make a paste. Heat over medium high heat, adding remaining cooking liquid while stirring, until all the cooking liquid is used. Continue stirring until sauce has thickened. Remove from heat.
- Mix sauce into shredded meat, using enough of the sauce to make a “sloppy joe” mixture or to personal preference. Just about any bread will do for the sandwich. Loaf bread is fine as are hoagie rolls and hot dog buns. Our personal favorite is the hamburger bun.