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From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
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Preheat the oven to 450 degrees F.
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Score the top of the roast in a crosshatch pattern about 3/4-inch apart.
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Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan.
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Roast about 30 minutes, or until crispy on top.
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Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
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Remove the pork from the oven and set onto a cutting board.
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Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine.
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Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
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Meanwhile, start on the spicy apple chutney and side dishes.
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For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat.
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Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes.
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Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg.
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Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms.
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Adjust the seasoning and transfer to a serving dish.
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For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender.
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Drain and return to the hot pot.
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Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper.
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Keep warm until ready to serve.
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For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes.
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Keep warm until ready to serve.
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Remove the pork roast to a carving board and cover with the roasting foil to tent.
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Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop.
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Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings.
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Strain the sauce and pour it into a serving bowl or gravy boat.
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Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.
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Cook's Note: Use the leftovers to make pressed sandwiches on ciabatta bread with extra-sharp white Cheddar cheese and leftover spicy apple chutney.
