Southerners know there’s nothing fi ner than barbecue—not the burgers and hot dogs you throw on the grill, but meat that easily falls of the bone after slow cooking for hours. These days, authentic barbecue knows no geographic bounds; you don’t even have to own a grill, just a conventional electric slow cooker if you follow my recipe. This version features pork tenderloin, which is leaner than most other cuts of pork. Serve it solo or in a salad, or top it with some slaw and put in on a roll if you can handle the extra carbs. Enjoy!