I make this in my 3 quart slow cooker for two. Double it for a family of four.

1/2 tsp chili powder or smoked paprika
pinch garlic powder
pinch ground allspice
pinch salt and freshly ground pepper
1 1/4 lb pork tenderloin
juice of 1/2 lemon or lime
1 medium yellow onion, sliced
1 cup barbeque sauce of your choosing

Combine chili powder, garlic powder, allspice, salt, and pepper in a small bowl. Drizzle tenderloin with lemon juice, then rub in spices. Place in zip-loc bag and refrigerate 1-3 hours or overnight.

Place onion in bottom of slow cooker. Cut roast into 1 inch cubes and place on top of onions. Pour barbeque sauce over top. Cover and cook on low 6-7 hours. Pull meat into shreds with a couple of forks and serve hot on buns!