Naked Pork Butt with Candied Red Onion Marmalade

Ron: No nudes is good nudes or 
All the nudes that's fit to print

I laugh, therefore, I am. Its difficult moments aside, life should be synonymous with lightness and laughter. Ron and I share many laughs. He’s a good sport as well as a good husband, Dad, and Grandpa. Should he feel miffed, he simply turns the other cheek.

And so … I present to you my recipe for Naked Pork Butt with Candied Red Onion Marmalade. Because this isn’t an XXX-rated website, I won’t be showing you any photos of the Naked Butt. However, it will be my pleasure to show you plenty of photos of the Candied Red Onion Marmalade. Best of all, you don’t need to be 18 years old to see them! This outstanding Marmalade has a touch of spice that’s sure to make it a family favorite. Just like Ron!

Naked Pork Butt with Candied Red Onion Marmalade:

To Prepare the Pork Butt:

3-to-6 lb. rolled, boneless pork butt (also known as Boston butt)

Soy sauce and powdered ginger, to taste 

Preheat oven to 350 deg. F. Roast pork, uncovered and fat-side down, 45-to-60 min. per pound (45-to-60 min. per 450 grams), until meat thermometer poked into the center registers 180-to-205 deg. F. This is a higher internal temperature than many recipes suggest, but will result in maximum tenderness. For a fuller explanation of how to cook a pork butt, see the excellent website at http://virtualweberbullet.com/porkbuttselect.html#defined

About halfway through cooking, brush with a mixture of soy sauce and ginger, using a ratio of 4 parts soy to 1 part ginger. Let stand 10 min. before serving with Candied Red Onion Marmalade.

To Prepare the Marmalade:

1 large red onion, thinly sliced

1 c. granulated sugar

½ c. red wine vinegar

Zest and juice of 1 orange

2 tbsp. frozen concentrated orange juice

1 large bay leaf

Generous pinch of fresh thyme leaves (or ¼ tsp. dried)

½ tsp. dried chili flakes, to taste

Combine all ingredients in medium saucepan. Bring to a boil on high, immediately reducing heat. Simmer on medium heat, stirring constantly, until much (but not all) of the liquid evaporates and mixture starts to become candied, 10-to-15 min. Do not overcook. Mixture should be thin and slightly watery, setting as it cools. Cooled mixture should have the consistency of marmalade. If cooled mixture seems too thin, reboil 2 min. more. Be careful that mixture does not burn. Remove bay leaf and cool to room temperature before serving. Delicious with pork, chicken, or fish!

Slice red onion very thinly. I use a mandolin for this job.

Add a measuring cup of granulated sugar

And red wine vinegar and frozen orange juice concentrate

Don't forget the zest! A Microplane grater does this job fast!

You can't beat an electric citrus juicer for speed

Last, add the spices

Smell the fragrance as it comes to a rolling boil

Lower heat, stirring constantly

Enjoy this savory condiment with pork, chicken, or fish!