Marinated and Smothered Grillades in Rusty Gravy

READY IN: 2hrs 5mins


  • 1
    tablespoon cayenne pepper
  • 2 12
    teaspoons salt
  • 1 12
    teaspoons garlic powder
  • 3 12
    lbs boneless boston butt, about 3/4-inch thick, cut into 12 pieces (pork shoulder)
  • 13
    cup vegetable oil
  • 3
    cups water, approximately
  • 2 12
    cups onions, finely chopped
  • 1
    teaspoon garlic, finely chopped


  • Combine cayenne, salt and garlic powder.
  • Place meat in a large bowl and sprinkle evenly with the cayenne mixture. Press the mixture into the meat with your hands.
  • Cover and refrigerate overnight, or up to 2 days.
  • Heat oil in a heavy pan or Dutch oven with a broad bottom, over high heat.
  • Carefully slip the meat into the hot oil, with as much of the meat in contact with the bottom of the pan as possible.
  • Cook without turning or stirring until underside of meat is crusty brown, about 10 minutes.
  • Turn meat over, in a single layer if possible, and cook until all pieces are brown and crusty, about 10 minutes more.
  • If any pieces curl up, cut them in half.
  • Remove from heat and pour off all but 2 tablespoons of fat, leaving as much sediment as possible.
  • Add 1/4 cup of water.
  • Holding meat firmly with a fork or tongs, rub it against the pan bottom to dissolve some but not all of the sediment.
  • Return pan to high heat and cook about 3 minutes, rubbing meat on bottom of pan occasionally.
  • Add onions and cook until most of the liquid has evaporated, about 5 minutes, stirring and scraping bottom of pan.
  • If sediment is building up only in certain spots, rotate the pan.
  • Stir in the garlic and 1/4 cup more water.
  • Reduce heat to medium and cook about 2 minutes, arranging meat in a single layer and scraping pan as needed.
  • Add 1/4 cup more water and cook and stir about 1 minute.
  • Add 1/4 cup more water and cook and stir about 2 minutes.
  • Add another 1/4 cup water, and stir to coat all the meat, scraping pan bottom well.
  • Arrange meat in a single layer again.
  • Cover, reduce heat to low, and cook about 10 minutes without stirring.
  • Add 1 1/2 cups more water, stirring and scraping pan bottom well.
  • Cover and cook for 20 minutes without stirring.
  • Stir well and turn meat.
  • Cover and continue cooking until meat is very tender, about 45 minutes, stirring and turning meat once or twice.
  • If necessary, add enough water to gravy to make 1 1/2 cups.
  • Remove from heat and skim off fat.
  • Serve immediately over hot cooked rice.