Ingredients
2 lb pork butt, sliced to 1/4-inch thick
1 cup sugar
1 tbsp salt
1 tbsp garlic powder
¼ tsp pepper
2 drops red food coloring
1 cup water
2 tbsp canola oil
Preparation
In a bowl, combine pork, sugar, salt, garlic, pepper, and red food coloring. Massage meat with curing mixture until well-distributed and evenly colored.
Store in a covered container or ziplock bag and refrigerate overnight to cure.
In a pan over medium heat, add pork including marinade and enough water to cover. Bring to a boil.
Lower heat, cover and simmer until meat is tender and cooked through, adding more water in ½ cup increments as needed.
When water is completely absorbed and meat is tender, add oil and cook, stirring regularly, until meat caramelizes. Serve hot.
