Pork Shoulder with Apple Chili Chutney

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   1.

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   Preheat oven to 350 degrees.

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   2.

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   Place pork shoulder in a large roasting pan.

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   If the shoulder still has the skin on, score the skin.

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   (Make shallow cuts on the skin 1 apart in one direction.

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   Then turn and do it again in the other direction.

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   This will create a diamond on the top and allow the seasoning to penetrate the skin.)

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   3.

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    Generously salt the pork shoulder on all sides.

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    I probably use 2-3 tablespoons.

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    4.

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    In a small bowl (preferably one that can close), combine garlic powder, onion powder, paprika, chili powder and brown sugar.

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    5.

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    Use 1/3 to 1/2 of the spice blend to coat the outside of the pork.

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    Rub it into the scored skin and all sides of the meat.

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    6.

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    Peal the Granny Smith apples.

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    Cut the apples into 1/4-inch chunks.

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    I like to cut them into 1/4-inch slices first and then into 1/4-inch chunks.

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    Place them in a bowl.

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    7.

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    Add 1/2 of the remaining spice mixture to the apples.

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    Stir to coat the apples.

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    If the apples do not seem to be well coated, add some more of the mixture.

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    I tend to add more.

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    8.

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    Lift up the back end of the pork shoulder and pour in a good amount of the apples.

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    Lift up the front and do the same.

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    Take the remaining apples and mound them on top of the shoulder.

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    Any that will not sit on top can go around the edges of the pan.

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    Pour the apple juice.

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    Make sure to evenly distribute it throughout the pan.

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    9.

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    Cover the pork shoulder with foil and place it in the oven.

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    Bake it for 40 minutes for each pound.

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    When the shoulder has about 2 hours left, uncover it.

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    The apples on top may get a little crispy around the edges.

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    Dont fret.

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    All of the good stuff is in the pan under the pork.

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    You can add more apple juice if it seems to be getting dry.

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    10.

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    Pull the roast out when the internal temperature reaches 180 degrees.

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    11.

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    Allow it to rest on a cutting board for 10 minutes before carving.

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    12.

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    Now for the good part.

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    Take the apple chutney mixture in the bottom of the pan and put it in a bowl.

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    Give it a few seconds and the fat from the pork will come to the top.

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    Dip it off and serve it warm.

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    This stuff is to die for.

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    Eat it on the cut meat or put it over some mashed potatoes.

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    Its heaven.

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    Use any leftover spice rub on another piece of pork or on some roasted sweet potatoes.

* Per serving · 4 servings · Values may vary.