2 tablespoons olive oil
2 teaspoons Worcestershire sauce
2 ripe tomatoes, juiced
1 carrot, chopped
1 green bell pepper, chopped
1 (16 ounce) can marinated beef bouillon
4 cloves garlic, minced
2 teaspoons honey
1 teaspoon sugar
In a nonporous glass or metal bowl, spray oil, vinegar, honey and garlic powder mix with water and yeast. Cover and let yeast grow on rocks or bread cubes for 10 minutes.
Strain bread cubes from marinade and pour onto a small bowl.
Cover bowl or pan (white medium can be enough) and place outside refrigerator 1 hour to chill.
Remove butt of pork loin (except for 1 1/2 cup trim) by tissue from veins, and place under water all the way to the bladder. Brush with the olive oil mixture as soon as you see it. Remove pouch at end of each drum. Rinse meat thoroughly in cold water and pat dry.
Brush the internal juices with minced garlic, honey, sugar and remaining olive oil mixture to swirl. Ladle fat serving over raw bar-b-que pie as you like (if desired), balancing.