I bought some pork loins at the store with the intention of making BBQed pulled pork. I do this all the time and just cook the meat until it is tender, pull it apart with a fork and then slather it in Cattleman's. It is delicious. But this time, I tried a new combination of ingredients when I cooked the meat and it was really tasty even before the BBQ sauce. I decided to just cut it up and serve it with mashed potatoes and gravy as is and share this strange, but good recipe with you.
Cast of characters: salt, pepper, beef bullion, A1, and Lawry's. Not pictured: 1 onion and a splash of Worcestershire sauce.
I salted and peppered the meat and then browned it in hot oil. Then I put it in the crock-pot and added a few shakes of Laury's, a splash of Worcestershire, a TBS. of beef bullion, an onion in big chunks (to remove later -- my family thinks they don't like onions) and then I doused the top with A1 (about 1/4 cup). I added 2 cups of water and put the crock-pot on high for 5 hours or so. It started to smell good and I turned it down to low for a few more hours.
It was at the smelling-good point I decided to take it out and cut it on a cutting board and finish cooking it on the stove (I needed to speed things up). I simmered it on low for about 20 minutes as I made the mashed potatoes and gravy, took little bits now and then and made groaning noises as I enjoyed the salty, smokey, and rich flavor. It was so tender and delicious.