Chop leftover cooked
pork tenderloin into strips and add to a pan with sliced onions, taco seasoning, bbq sauce, and chicken stock. Simmer for about 15-20 minutes until the sauce thickens.
Assemble the burrito bowl with the leftover pork tenderloin, rice cheese, avocado, and pico de Gallo. Drizzle with cilantro crema or sour cream, and enjoy.