Italian Pork In Red Gravy

[SigNate]

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. [/SIZE]

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/104...&scrollTo=3762

[swamp snorkler]

Looking good.

Just what I needed...... another forum to follow.

[Cappy]

Off to a wonderful start. Cant wait to follow along. If I fire up da pit ya have given me inspiration I have 10 lb bag of leg quarters thawing out hmmmmm smoked chicken spagetti

[Matt G]

image.jpg

[swamp snorkler]

Originally Posted by Cappy

Off to a wonderful start. Cant wait to follow along. If I fire up da pit ya have given me inspiration I have 10 lb bag of leg quarters thawing out hmmmmm smoked chicken spagetti

Speaking my language!!!

[Matt G]

C'mon Nate.... Where's the updated pics man? You holding out on us?!

[simplepeddler]

Originally Posted by Matt G

C'mon Nate.... Where's the updated pics man? You holding out on us?!

I agree, I'm calling foul.........

[SigNate]

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!!!

[simplepeddler]

Signate,

I do a red gravy very similar......get it on a slow simmer and crack eggs in it......my mom made it all the time......you can also spoon that goodness in a baking dish and crack the eggs in and bake them in the over......with a little added sausge and a hot pepper of two......

I'm pretty sure I can smell this already this morning

[dmtfish]

That looks awesome!