Italian Pork in Red Gravy

[N4sir]

From earlier this morning around 7:30am.


Alright so today I woke up at about 4:00a.m. and finally got out of bed at 4:45 a.m. Had a cup of coffee and went to 6:30 mass and now I'm getting ready to start chopping onions and other seasonings for a big pot of red gravy for what I call a Pork Daube. Yesterday I seasoned two nice pork butts with an Italian dry rub I made and put them on the Traeger to roast. About 4 hours later the 17 pounds of pork were looking and smelling fantastic. I'm going to throw together an Italian BBQ sauce for some Italian pulled pork sandwiches one night and the rest will go into the red gravy.


The pork butts seasoned and ready for the grill

On the grill smelling fantastic and done!

Cooling down a bit to pull

More to come later as the red gravy progresses.

Gravy is looking and smelling fantastic!!!



http://eatinlouisiana.com/thread/1045/chall-cookin-eatin-2-2014?page=1&scrollTo=3762]​

 

[Snuggie308]

Man, that looks awesome!! Would you mind sharing the recipe? I'm a coonass but I love good Italian food and I love to cook. Thanks, Hebert.

 

[Robbie]

When's dinner time?

 

[3fifty7]

Interested in seeing and learning about the red gravy.

When I get down to the end of a batch I always do a BBQ pizza, I'm sure that would fit quite nicely.

 

[1911Dave]

Interested in seeing and learning about the red gravy.

When I get down to the end of a batch I always do a BBQ pizza, I'm sure that would fit quite nicely.

Never thought of that. Good idea!

 

[N4sir]

I had some Italian sausage that I decided to cut up, brown and add to the gravy.

I wanted to make a sort of big batch of red gravy so I used my big oval LeCreuset roaster(about 13 quarts or more).

A closer look at the delicious goodness in this pot

After about 6 hours of simmering

After another two hours I added the pork and let it simmer. We had to leave to go to my son-in-laws birthday and I forgot to get a picture. I let it cool until getting back home and stuck the whole roaster in the fridge til tomorrow. I might let it simmer a couple of more hours. We more than likely will not eat this until Sunday as we're going out for dinner tomorrow evening with good friends. I will tell you this. I took a couple of slices of bread and did a lil sopping test. Tastes great!!!​

 

[Skiney]

Now dat's some Catholic Cooking right there:}

 

[ewebb10]

How do you like the LeCreuset? I've been wanting one but cant bring myself to part with that kind of money! Looks delicious as always.

 

[N4sir]

I have several and love them. I actually got most on Ebay as new for a fraction of their true cost.