Crispy Slow-Roasted Pork Shoulder with Apricot Chutney Recipe

Name: Crispy Slow-Roasted Pork Shoulder with Apricot Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 7- to 8-pound pork shoulder on the bone; 2 tablespoons extra-virgin olive oil; 1/2 cup plus 1 tablespoon white wine vinegar; 1 tablespoon minced garlic; One 1 1/2-inch piece of fresh ginger, finely grated, plus 1 tablespoon minced; 1 tablespoon crushed red pepper; Kosher salt and freshly ground black pepper; 2 1/2 cups dried apricots (14 ounces), chopped; 2 1/2 cups water; 3 tablespoons yellow mustard seeds; 1 cup (1/2 pound) golden raisins

Servings: persons

One 7- to 8-pound pork shoulder on the bone
2 tablespoons extra-virgin olive oil
1/2 cup plus 1 tablespoon white wine vinegar
1 tablespoon minced garlic
One 1 1/2-inch piece of fresh ginger, finely grated, plus 1 tablespoon minced
1 tablespoon crushed red pepper
Kosher salt and freshly ground black pepper
2 1/2 cups dried apricots (14 ounces), chopped
2 1/2 cups water
3 tablespoons yellow mustard seeds
1 cup (1/2 pound) golden raisins

1
Preheat the oven to 500.
2
Set the pork in a large roasting pan, fat side up.
3
In a small bowl, combine the olive oil with 2 tablespoons of the vinegar, the garlic, minced ginger, crushed red pepper and 2 teaspoons each of salt and black pepper.
4
Spread the rub all over the pork and roast for 25 minutes.
5
Reduce the oven temperature to 250 and continue roasting for 5 to 6 hours, or until the meat is well browned and almost falling off the bone.
6
Let the meat rest for 20 minutes.
7
Meanwhile, put the apricots in a large bowl, cover with the water and let stand for 4 hours.
8
In a medium saucepan, toast the mustard seeds over moderately high heat, shaking the pan until the seeds begin to pop and are lightly browned, about 1 1/2 minutes.
9
Add the raisins, the remaining 7 tablespoons of vinegar and the finely grated ginger.
10
Stir in the apricots and their soaking liquid and bring to a boil.
11
Simmer over moderate heat, stirring occasionally, for 10 minutes.
12
Season the apricot chutney with salt and pepper and transfer to a bowl.
13
Thickly slice the pork and serve warm or at room temperature with the chutney.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 7- to 8-pound pork shoulder on the bone, 2 tablespoons extra-virgin olive oil, 1/2 cup plus 1 tablespoon white wine vinegar, 1 tablespoon minced garlic, and more.

Yes, Crispy Slow-Roasted Pork Shoulder with Apricot Chutney falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Crispy Slow-Roasted Pork Shoulder with Apricot Chutney

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