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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.
