1 cup salted water
1 onion, chopped
1 (6 ounce) can tomato paste
15 cloves garlic, peeled and crushed
1/4 cup butter, divided
3 cups pork broth
1 teaspoon hot pepper sauce
2 tablespoons salt, or to taste
2 teaspoons ground black pepper
8 pounds pork tenderloin, trimmed, drumette on, and remaining pork fat removed
1 bay leaf
1 teaspoon salt
1/4 teaspoon ground allspice
1/2 teaspoon dried thyme
In a large skillet over medium-high heat, combine salt, pre-cooked pepper sauce, and salt and pepper. Bring to a boil, then reduce heat to medium-low and simmer 3 1/2 hours.