Crispy Slow-Roasted Pork Shoulder with Apricot Chutney

1. 1

   Preheat the oven to 500.

2. 2

   Set the pork in a large roasting pan, fat side up.

3. 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. 4

   Spread the rub all over the pork and roast for 25 minutes.

5. 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. 6

   Let the meat rest for 20 minutes.

7. 7

   Meanwhile, put the apricots in a large bowl, cover with the water and let stand for 4 hours.

8. 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. 9

   Add the raisins, the remaining 7 tablespoons of vinegar and the finely grated ginger.

10. 10

    Stir in the apricots and their soaking liquid and bring to a boil.

11. 11

    Simmer over moderate heat, stirring occasionally, for 10 minutes.

12. 12

    Season the apricot chutney with salt and pepper and transfer to a bowl.

13. 13

    Thickly slice the pork and serve warm or at room temperature with the chutney.

* Per serving · 4 servings · Values may vary.