Living in the Midwest, the price of some meats are very reasonably priced. When boneless pork loin goes on sale, I like to pick up the biggest one I can (usually in the 7-8 pound range). I cut it in half and put half into the freezer to use at another time.
When I used to make a pork loin in the oven for dinner, Lauren would always tell me that it tasted really dry. I would overcook it, because I heard pork should always be well done.
Cathy has been "retired" from the paid workforce since 1996 to raise her family which includes one husband, one second grader, one teen and one stepson. She has been cooking and baking for as far back as she can remember for her family and friends in "Cathy's Kitchen." She is excited to be able to share her recipes as well as her cooking and baking hints with other home cooks. Please feel free to comment or ask a question about her recipes or about cooking and baking in general.
I got adventurous one day and pulled my 2 1/2 quart Crockpot out, cut the pork into 6-8 equal-sized pieces and covered it with a 14-ounce can of beef broth. Using beef broth with pork might seem odd, but believe me it ends up tasting delicious!
I put it on the high setting and within 4-6 hours I had well done and juicy pork. I then drained off all the liquid (be careful because the liquid is hot), used a large spoon to break up any remaining big pieces of pork and added an entire 18-ounce bottle of barbeque sauce. Stir in the sauce thoroughly and cook about another 15 minutes or until heated through.
I have a personal preference for Sweet Baby Ray's barbeque sauce, but you can use whatever flavor or kind you prefer. This recipe easily serves 6-8 people.
Next time you're having a picnic, try making this instead of the usual burgers and hot dogs. Your family and friends will be very impressed (and you can spend more time with your guests, because you won't be standing over a hot and smoking grill)!
To read more from Cathy, visit onthemenutodayatcathyskitchen.blogspot.com/