Sweet Onion Purée
Sea Island Red Peas
Pork Butt Preheat oven to 250°F. Mix sugar, salt, pepper, and paprika. Using a brush, paint top of pork with mustard. Pat in seasoning mixture. Place in a roasting pan with a rack. Cook pork, uncovered, for 14 hours. Baste occasionally during the last hour to produce a glaze. Sweet Onion Purée Heat a saucepan over medium heat. Add butter. When frothy, add onions and sprinkle lightly with salt. Reduce heat to low, cover, and cook for one hour, stirring occasionally. Remove lid and add heavy cream. Bring to a boil. Purée in a blender until smooth. Sea Island Red Peas In a large pot, bring stock to a simmer and add remaining ingredients. Cook, partially covered, for one hour over low heat. When peas are tender, season with salt to taste. Garden Greens Remove large stems from greens and roughly chop. Wash all greens thoroughly and dry. Heat a large stockpot over medium heat. Add a splash of olive oil and sauté shallot for two minutes. Add garlic and sauté for an additional minute. Add greens and a splash of water. Continue to stir and cook the greens until they become wilted. Finish greens by seasoning with salt and crushed red pepper to taste and lemon juice. When ready to serve, drizzle some extra-virgin olive oil over the top.