Marinated and Smothered Grillades in Rusty Gravy
- Ready In:
- 2hrs 5mins
- 1 tablespoon cayenne pepper
- 2 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons garlic powder
- 3 1⁄2 lbs boneless boston butt, about 3/4-inch thick, cut into 12 pieces (pork shoulder)
- 1⁄3 cup vegetable oil
- 3 cups water, approximately
- 2 1⁄2 cups onions, finely chopped
- 1 teaspoon garlic, finely chopped
- hot cooked rice
- 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.
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