Crockpot BBQ

Onions, raw, 1 medium (2-1/2" dia)
Brown Sugar, .1/4 cup, packed
Paprika, 1 tbsp
Salt, 2 tsp
Pepper, black, 1 tsp
Cider Vinegar, 1 cup
Lea & Perrins, Worcestershire Sauce, 4 tsp
*Crushed Red Pepper, 2 tsp
Granulated Sugar, 2 tsp
*Dry Mustard, .1/2 tsp
*Garlic Salt, 1/2 tsp
Pork Tenderloin, 5-6 lbs

Take the 1 onion, quarter it and put it in bottom of crockpot. Mix together the brown sugar, paprika, salt, and pepper to gether. Rub this mixture all over the tenderloin and then place tenderloin in crockpot on the onions. Mix together the cider vinegar, worcestershire sauce, crushed red pepper, sugar, dry mustard and garlic salt. Pour half of it on the tenderloin in the crock pot and save the other half for later. Place crockpot on low and cook for approx. 9 hours. Remove the tenderloin and onion from crockpot and chop all up. I remove the juice from the crockpot. Place chopped up tenderloin and onion back in the crockpot and pour the saved juice over it. Stir it up and enjoy.