Either of my options from the Country Ribs thread work well here, although I’d recommend using the pieces of the pork loin from the sirloin end - you want as much connective tissue as possible, which is pretty minimal in most of the loin.
This would require a slow cooker or crockpot, although you can do well in an instant pot or other pressure cooker as well.
@pulykamell 's options in the thread would work as well. And may I also suggest Jamaican Jerk options as well? Even though those are (mostly) chicken based, I find the lean pork of the loin works well for these dishes - having at least as much flavor as boneless chicken breasts, although perhaps not as much as thighs (depending on the sourcing of the loin).