This is one of my favorite staple dinners. It is incredibly easy and you can make it with chicken, pork, or beef. I had leftover hoagie rolls from my French dip earlier on in the week, so I decided to put them to use. I always have BBQ sauce on hand and usually have some sort of meat to throw in the crock! The Oven Cheddar Ranch Potatoes were a perfect pairing.
1 pound pork tenderloin
1 cup BBQ sauce
Directions: Place all ingredients in a lightly greased crockpot and cook on low for 7-8 hours. Shred meat with fork and let sit for 10 minutes before serving on rolls.