The overnight Coke and mustard marinade, about 4 hours in the slow cooker were all it took to leave the meat in ideal shredding conditions. Since the tenderloin is basically one long muscle, the flesh is oriented into long strands. I just jabbed one fork into the loin a few inches from the end and then used the other to shred that section. I moved down the entire loin that way. It fell apart nicely.

I served it on buns with homemade cole slaw.