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Friday, July 15, 2011
3 lbs pork butt (with/without bone)
1 cup dry sherry
1 cup shoyu
1/2 cup water
1 tablespoon sugar
1 teaspoon black pepper
3 crushed garlic cloves
mix all ingredients except pork butt. place in a 9x13 pan and evenly pour in the mixture over the pork butt. cover the pan tightly with foil and back at 275 degrees for 4 hours. check every hour and stir and baste the pork butt. with the gravy, put the gravy in a zip lock bag. you'll see the fat floating to the top. make alittle cut on the bottom side of the bag and pour out all the juices of the gravy but be careful that you don't get any of the fat. the gravy will be super super salt so add how much water you want to cut down the salt of the gravy. bring the gravy to a boil and add cornstarch and water mixture to the gravy, you can add as much as you want to how ever thick of a gravy you want it to be. =)
♥ Alise ;
23, virgo
current <3: grant fukunaga
Life all together is busy, between working, a housewife, being a mommy, spending time with family & friends,
who has time to cook? Let alone cook something yummy for your tummy. When i became a mom i had to
find & come up with recipes that taste good, easy to make, & work around my daughter's schedule. So
here are recipes ranging from pupus, dinner, & dessert. i hope you folks enjoy it!
