cook for about 10 minutes. then bring the heat back to high and remove lid to reduce the liquid to almost completely dry. stir during this process so the pieces of meat gets coated evenly.
add the 4 cups of water to the marinade to pick up any remaining seasoning that was left behind. when the liquid dries up in the pot, add the water and marinade mixture.
bring to a boil (covered), then reduce the heat so it’s a gentle simmer. cook, stirring occasionally for about 2 hours. then remove the lid and so you can achieve a nice thick gravy. once the meat is fork tender and liquid has become 