Tuesday, March 2, 2010

Pork Shoulder with Apple Chili Chutney

Mmmm.  I love pork.  I first made the Apple Chili Chutney when trying to figure out a different seasoning on pork tenderloins.  It's not a "hot" spicy blend and the chili really accentuates (I love that word) the flavor of the apples.  It's hearty makes you feel all warm and good on the inside.  And it's great over the pork and spectacular over mashed potatoes.  And if you are like me, you can grab a spoon and dip it right in the chutney. I said it before and I'll say it again... Mmmm.

Oh, this is scalable.  I'll be basing this off of a 9-10 pound pork shoulder.  But you can make the rub and use it on something smaller.

1 9-10 lb. Pork Shoulder
4 large Granny Smith Apples
1 cup Apple Juice
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
2 tablespoons Chili Powder
3 tablespoons Brown Sugar
  1. Preheat oven to 350 degrees. 
  2. Place Pork shoulder in a large roasting pan.  If the shoulder still has the skin on, score the skin.  (Make shallow cuts on the skin 1" apart in one direction.  Then turn and do it again in the other direction.  This will create diamond on the top and allow the seasoning to penetrate the skin.)
  3. Generously salt the pork shoulder on all sides.  I probably use 2-3 tablespoons.
  4. In a small bowl (preferably one that can close), combine garlic powder, onion powder, paprika, chili powder and brown sugar.  
  5. Use a 1/3 to 1/2 of the spice blend to coat the outside of the pork tenderloin. Rub it into the scored skin and all sides of the meat.  
  6. Peal the 4 granny smith apples.  Cut the apples into 1/4inch chunks.  I like to cut them into 1/4 inch slices first and then into 1/4 inch chunks.  Place them in a bowl.
  7. Add 1/2 of the remaining spice mixture to the apples.  Stir to coat the apples.  If the apples do not seem to be well coated, add some more of the mixture.  I tend to add more.
  8. Lift up the back end of the pork shoulder and pour in a good amount of the apples.  Lift up the front and do the same.  Take the remaining apples and mound them on top of the shoulder.  Any that will not sit on top can go around the edges of the pan.  Pour in a cup of apple juice.  Make sure to evenly distribute it throughout the pan.
  9. Cover the pork shoulder with foil and place it in the oven.  Bake it 40 minutes for each pound.  When the shoulder has about 2 hours left, uncover it.  The apples on top may get a little crispy around the edges. Don't fret.  All of the good stuff is in the pan under the pork.  You can add more apple juice if it seems to be getting dry.
  10. Pull the roast out when the internal temperature reaches 180 degrees.
  11. Allow it to rest on a cutting board for 10 minutes before carving.
  12. Now for the good part.  Take the apple chutney mixture in the bottom of the pan and put it in a bowl.  Give it a few seconds and the fat from the pork will come to the top.  Dip it off and serve it warm.  This stuff is to die for.  Eat it on the cut meat or put it over some mashed potatoes.  It's heaven.
After all is said and done, I may or may not go back and lick the pan.   If you have any spice rub left, save it.  You can use it on sweet potatoes or for the next roast.   

Oh, and don't be scared about the leftover meat from the shoulder.  We are going to use it in either carnitas or fahitas later this week.  If there is more, I'll make a pan of pork fried rice.  Mmmm.

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