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A note to Tom, who posted a recipe: You're doing it the hard way.
Get a dutch oven (which is just a big cast iron pot with a lid. Mine cost me $35 brand new with a ceramic coating to keep me from having to season it all the damned time.) Put everything in it. Oh, okay, you can season the meat first if you'd like. Heat it on a burner for, eh, call it an hour. Check on it when you feel like it. It's done sometime after the meat is cooked all the way through; you can dig out the meat thermometer if you'd like, or you can just cut into the meat, because the dutch oven won't dry out the cut if you check it too early. The only way you can really screw it up is if you let the liquid boil off entirely, and to do that you'd have to leave the lid off. Don't leave the lid off.
The other nice thing about the dutch oven is that since you're cooking with a lot of water/steam, you can use the cheaper cut of meat (pork loin instead of port tenderloin, in this case) and still get something that will fall apart when a fork touches it (that takes more like two hours, though).
Get a dutch oven (which is just a big cast iron pot with a lid. Mine cost me $35 brand new with a ceramic coating to keep me from having to season it all the damned time.) Put everything in it. Oh, okay, you can season the meat first if you'd like. Heat it on a burner for, eh, call it an hour. Check on it when you feel like it. It's done sometime after the meat is cooked all the way through; you can dig out the meat thermometer if you'd like, or you can just cut into the meat, because the dutch oven won't dry out the cut if you check it too early. The only way you can really screw it up is if you let the liquid boil off entirely, and to do that you'd have to leave the lid off. Don't leave the lid off.
The other nice thing about the dutch oven is that since you're cooking with a lot of water/steam, you can use the cheaper cut of meat (pork loin instead of port tenderloin, in this case) and still get something that will fall apart when a fork touches it (that takes more like two hours, though).
