Combine the brown sugar, chili powder, cumin, cinnamon and pepper.
Rub the sugar/spice mix onto both sides of the pork tenderloins.
In an oven proof dish (I like to use a cast iron casserole dish), add the sliced onions, garlic and beef broth.
Lay the pork tenderloins on top of the onion mixture.
Cover the dish and bake for 5 hours, turning the tenderloins over 1 or 2 times, just to make sure they don’t dry out.
Before serving, stir in your favourite BBQ sauce, to taste.
Mix together all the salad dressing ingredients (I use a hand blender to make sure the dressing is creamy). This makes a lot of dressing, so add it slowly to the shredded cabbage mixture. You decide how much dressing you need.
Putting it all together
Serve the pulled pork in buns topped with coleslaw. Enjoy!