Marinated And Smothered Grillades In Rusty Gravy - cooking recipe

Ingredients

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

Preparation

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.