First, make the pickles! In a small pot, combine all of the ingredients for the brine and bring them to a boil. Simmer for 5 minutes and remove from the heat. Place vegetables in a heat safe bowl and pour the brine over them. Cover and refrigerate until room temperature or cold (depending on your preference), which should take about 1-1½ hours. Voila! Quickest pickles ever. (These pickles obviously get better the longer you brine them. If you have the time, refrigerate these babies overnight.)
Make the pork. Heat 1 tablespoon of olive oil in a large saucepan or dutch oven over medium heat. When hot, add the minced onions and garlic. Cook for about 3 minutes until the onions become translucent.
Add the ketchup, beer, honey, vinegar and Sriracha and bring everything to a boil, then lower to a simmer. Add the pork tenderloin pieces, cover and cook for 40 minutes.
When cooked, remove the pork from the sauce and set aside. When cool enough to handle, shred the pork using your fingers or two forks, depending on how hands on you want to get.
Let the sauce simmer uncovered for about 10 minutes until it is thickened. Add the shredded pork back to the sauce and cook for another 10 minutes over low heat.
Pile pork tenderloin onto buns, top with sweet and spicy pickles (optional), and go hog wild. You’re practically a pit master.