Chop one large yellow onion and place in crock pot.

Measure 6 tbs of a preblended cajun or bbq spice. We used a local favorite from Dinosaur Barbeque. If you don't have one on hand you could make a blend using: cayenne pepper, chili powder, onion powder, garlic powder in equal parts.

If your pork loin has more fat than you'd like, you can trim some of it off, see photo above. But be sure not to cut it all off. Without the fat, you pulled pork could turn out too dry.

Now that you've got the Pork Loin trimmed, cover all sides with your dry rub mixture. You shouldn't be able to see any of the raw meat peaking through.

Place pork loin in slow cooker and cover with your favorite barbecue sauce.

Put the lid on your slow cooker and cook on low for 7 hours. If you are at home you'll enjoy the sweet and smokey smell of your pork cooking throughout the day.

When the timer goes off, take two forks and shred the pork. You might be surprised by how it falls apart when you barely touch it. Continue to shred until the pulled pork is stringy, see photo above for reference.

After you are done shredding, cover with lid and sit on warm for 30 minutes to let it absorb more of the barbecue sauce.

You can serve on deli flats or whole wheat buns. If you are serving this Made Over Barbecue Pulled Pork at a part you may want to consider making sliders by cutting hot dog buns in thirds.