Slow-Roasted Pork Shoulder Butt ~
~ Skirt in the Kitchen ~
Preheat the oven for 30 minutes at 450 degrees Fahrenheit prior to cooking.
Chop purple onion for sharpness of onion zest; dice jalapenos– set aside.
In just a little olive oil and unsalted butter, sear a 9-pound pork shoulder butt in an extra-large black cast iron skillet on high heat to develop a good crust and a seasoning of coloring. Salt and pepper all sides of the meat before carefully laying into the skillet. Do not shift or move the meat once placed in the hot oil and butter to ensure good browning. When all sides are browned, place the meat on thick slices of yellow or white onion in a roasting pan.
In the searing skillet, pour Marsala, scrape bits off the bottom of the skillet. Smash 1 large peeled garlic clove and saute in the drippings and Marsala. Divide with a thin spatula, the clove; stir often, then discard the garlic, leaving its juices infused in the liquid.
Now add whole soft prunes, shuffling them in and dividing with the spatula.
Saute the jalapenos in with the prunes. Add red balsamic vinegar when the liquid has cooked down.
Next, add 8 ounces sliced mushrooms.
Mix in with the prunes and jalapenos. Let the juices from the added ingredients and drippings, Marsala and vinegar, coat well, keeping contents moist.
Wash a spring mix of greens to quickly wilt and stir in with the previous ingredients.
Pour and spread all of it over the meat, even the liquid.
In the same skillet, now empty, melt 1/2 stick unsalted butter and saute the purple onion until tender. Also stir in new garlic, finely chopped, towards the end of onions cooking tender so that the garlic does not burn.
Drop to mix in a good portion of prepared horseradish and spicy mustard, and a few douces of Worcestershire sauce. Salt and pepper.
(Idea choices and ways of cooking meats with additions, all from being with Dad; adapted his ways.)
Spread over the meat and previous layer of additions that were topped over the meat. Place in the oven, covered, immediately turn down the oven temp to 250 degrees.
Roast for approximately 3 1/2 hours, at least. Let it rest for 15 minutes before serving.
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