1 to 1-1/2 pounds pork butt, cut to 1/4-inch thick
1 mug sugar
1 tablespoon salt
1 tablespoon garlic powder
2 to 3 drops red nourishment coloring
2 tablespoons oil
In a dish, join pork, sugar, salt, garlic and red nourishment shading. Rub meat with curing mixture until decently disseminated and uniformly shaded.
Store in a secured holder or ziplock sack and refrigerate overnight to cure.
In a skillet over medium high temperature, include pork including and enough water to cover. Heat to the point of boiling
Lower hotness, cover and stew until meat is delicate and cooked through, including more water in 1/2 mug increases as required.
At the point when water is totally ingested and meat is delicate, include 2 tablespoons oil and cook, blending frequently, until meat caramelizes. Serve hot.