1In a large slow cooker or roaster place the diced peppers, onions & mushrooms. Put the pork tenderloin on top.
2In a bowl, mix together buffalo sauce, bbq sauce, honey, seasoning & lime-a-rita. Pour over tenderloin. Pour budweiser around the tenderloin. Cover & cook on low for at least 8 hours. I cook from frozen so I let it cook overnight.
3Remove tenderloin and shredd using two forks. Draining liquid from roaster using a strainer to save the peppers, onions & mushrooms. Mix all together.
4Can eat as is for now over noodles, bread or potatoes. Or if you want to make enchiladas... place some on a tortilla and fold. Top with whatever type of cheese and salsa you wish.. I used wedges of Laughing Cow Queso Fresco & Chipotle Cheese. Surround with lettuce & chips.