In a small bowl combine the brown sugar, chili powder, cumin, cinnamon and pepper.
Rub this spice mixture onto both sides of the pork tenderloins.
Add the sliced onions, garlic and beef broth to the bottom of an oven proof dish (I like to use a cast iron casserole dish).
Lay the pork tenderloins on top of the onion mixture.
Cover the dish with the lid and place on the middle rack in the oven.
Bake for 5 hours, turning the tenderloins over 1 or 2 times, just to make sure they don’t dry out.
When the pork is done, drain the juices.
Then shred the pork using two forks to pull the pork apart.
Stir in your favourite barbecue sauce, to taste.
Coleslaw:
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.
Toss salad.
Putting it all together:
Serve the pulled pork in buns topped with coleslaw. Enjoy!