2 lb. pork tenderloin cut in half crosswise. In a large stock pot, brown 2 thickly sliced sweet onions in a little olive oil. Brown both pieces of the pork on all sides. Season with garlic powder, ground black pepper, cayenne to taste. Deglaze with 1 bottle of Pilsner Urquel beer, or other Oktober brew of your choice. Bring to boil. Turn to low and add spicy barbecue sauce of your choice. I used Maple Chipotle and a little Sesame Sriracha, 2 cups total. Cover and simmer for 4-6 hours, until meat is easily pulled apart. Pour out excess liquid. Pull the meat and add more barbecue sauce to taste. Add 1 can Great Northern white beans. Simmer uncovered for another 1/2-1 hour.
Alternative: Brown sliced fall hot peppers and leeks with the onions. Braise a head of red cabbage in a fry pan with balsamic vinegar and sesame seeds. Use Honey Sriracha sauce for the pork. Serve pulled pork with the red cabbage.