BBQ Shredded Turkey

Sorry, but I don't have a picture for this one, but the next time I prepare this dish, I'll make sure to take a picture and post it.

1 1/2 lbs  turkey tenderloins
12 fresh garlic cloves (minced)
1 each red, green and orange pepper (only if you have time    
   to cut up)
1red onion (skip if you don't have time-- the garlic does
    does the trick)
1-2 tbsp Smokey Mesquite Seasoning (Durkee Grill Creations)
1-2 tbsp crushed red peppers
1 tbsp Lawry's Season Salt
1 tbsp brown sugar
8 oz. KC Masterpiece BBQ or YOUR favorite BBQ sauce.
1 crock pot or slower cooker (is there a difference?)

Quickly throw everything in the pot!   Wait!  Seriously, take about half the minced garlic, peppers and onions and place in the bottom of the crock-pot.  Place the tenderloins on top of  spices.  Put remaining garlic, peppers and onions on top of the tenderloins. Sprinkle other spices and sugar on top. Pour BBQ sauce over the tenderloin (don't stir).  Today I cooked it on high for about five hours, but usually I prefer cooking on slow for just a little longer.   You'll know that it's cook well enough when you can take two forks and pull the tenderloins apart.  The tenderloins will look shredded when you're done.

Today I served the BBQ tenderloin over No-Yolk Egg Noodles, but you can serve it over whatever you like- rice, potatoes, or other pasta.   Serve with a quick salad or your favorite vegetable.  I didn't remember to snap a photo until after we finished eating!  I'll try to remember to take a picture next time.  Enjoy dinner!