Shared by urbanite and Hockley family member John Miles, from his Toronto aerie.

1 pork tenderloin (2 pound)

1 can (473ml) Hockley Amber or Dark

2 tablespoons maple syrup

1 bottle (18 oz) of your favourite barbecue sauce

8 kaiser buns, split and lightly toasted

Place the pork tenderloin in a slow cooker and pour the beer over the meat. Cover and cook on low under well cooked and pork shreds easily (about 6 or 7 hours). Stir in barbecue sauce, cook until temperature is warm and even. Serve on Kaisers with a fresh garden salad or your preferred side.

Canadian style, Hockley ingenuity.