In a small pot, combine Apple Cider Vinegar (3/4 cup), Garlic (2 clove), Kosher Salt (1 tablespoon), Granulated Sugar (3 tablespoon), Mustard Seeds (1 teaspoon), Crushed Red Pepper Flakes (1 tablespoon) and Water (3/4 cup).
Bring 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 (your preference), which should take about 1-1 1/2 hours.
Slice the Pork Tenderloin (1 pound) into 3-inch pieces.
Heat Olive Oil (1 tablespoon) in a large saucepan or dutch oven over medium heat. When hot, add the Yellow Onion (1) and Garlic (2 clove). Sauté for about 3 minutes until the onions become translucent.
Add Ketchup (1/3 cup), IPA Beer (12 fluid ounce), Honey (1 tablespoon), Apple Cider Vinegar (1 tablespoon), and Sriracha (2 tablespoon). 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. 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 the pork onto Whole Wheat Hamburger Bun (4), top with the sweet and spicy pickles, and go hog wild!