Cook bacon in a large skillet over medium heat. Once finished, place it on a paper towel to drain then crumble.

In the same large skillet, add the thyme & onion to the bacon grease and saute for 2-3 minutes or until the onion is soft. Add garlic and red pepper and cook, stirring frequently, for 30-45 seconds.

Add the remaining ingredients, including the bacon crumbles, and mix thoroughly, simmer, stirring occasionally, for about 20 minutes so flavors combine.

Preheat the oven to 300 degrees.

In a small Dutch oven pan, combine the chicken broth, pork tenderloin, and half the barbecue sauce.

Bake in the oven for 3-4 hours or until pork shreds easily.

Add the remainder of the barbecue sauce and mix thoroughly. Taste and re-season with salt and pepper if needed.

Cook the French's Fried Onions in the oven for just a few minutes–watch carefully because they will burn easily.

Toast the buns if preferred.

Pile the shredded pork on the bottom bun and top with crunchy onions. Enjoy!