All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sautéed Chard

Slow cooking yields a moist and tender roast. Spicy apple chutney, mashed citrus sweet potatoes and sautéed chard are nourishing accompaniments. Use the leftovers to make pressed sandwiches on ciabatta bread with extra-sharp white cheddar cheese and leftover spicy apple chutney.


For the pork roast:

  • 1 bone-in pork shoulder (5 pounds)
  • Sea salt and freshly ground black pepper
  • 2 teaspoons fennel seed
  • 2 tablespoons fresh thyme, chopped
  • 2 medium onions, sliced
  • 1 head garlic, cloves peeled and sliced
  • 2 medium carrots, sliced
  • 2 ribs celery, sliced
  • 5-6 fresh bay leaves
  • 2 cups chicken stock
  • 1 cup white wine

For the spicy apple chutney:

  • 1 tablespoon extra virgin olive oil (EVOO)
  • 2 medium onions, chopped
  • 2 Fresno chili peppers, seeded and finely chopped
  • 1 1-inch piece of fresh ginger, grated or minced
  • 6 medium Braeburn or Gala apples, peeled and chopped
  • 2 tablespoons dark brown sugar
  • 1 tablespoon fresh thyme, chopped
  • 1/4 cup dark amber maple syrup
  • 1/4 cup cider vinegar
  • 1 tablespoon fresh lemon juice
  • Kosher salt
  • Freshly grated nutmeg

For the mashed citrus sweet potatoes:

  • 4 large sweet potatoes, peeled and sliced
  • 1 tablespoon orange zest
  • 1 cup chicken stock
  • Juice of 1 lemon
  • Kosher salt and freshly ground black pepper

For the sauteéd chard:

  • 2 tablespoons extra virgin olive oil (EVOO)
  • 1 very large bunch red chard, stemmed and shredded
  • Kosher salt and freshly ground black pepper
  • Freshly grated nutmeg


Pre-heat the oven to 450ºF.

Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel seed and thyme into the pork skin and set the pork into a roasting pan. Roast for about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce the temperature to 325°F and roast for about 4 hours.

Remove the pork from the oven and set onto a cutting board. 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. Set the roast on top of the vegetables and cover again with foil, roasting for 1-1 1/2 hours more.

Meanwhile, start on the spicy apple chutney and side dishes.

For the spicy apple chutney: Heat 1 tablespoon EVOO in a saucepot over medium to medium-high heat. Add the onions, chili peppers and ginger to the pan and cook to soften, 10-12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt and nutmeg. Cover and cook, stirring occasionally, for 15-20 minutes, until a thick sauce forms. Adjust the seasonings and transfer to a serving dish.

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. Drain and return the potatoes to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt and pepper. Keep warm until ready to serve.

For the chard: Heat 2 tablespoons EVOO in a large skillet over medium heat. Season with salt, pepper and nutmeg, and sauté until just tender, about 5 minutes. Keep warm until ready to serve.

Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with the stock and wine and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sautéed chard.

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