Pork Shoulder with Apple Chili Chutney

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 a 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 1/3 to 1/2 of the spice blend to coat the outside of the pork. Rub it into the scored skin and all sides of the meat.
6. Peal the Granny Smith apples. Cut the apples into 1/4-inch 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 the 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 for 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.

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