SLOW-ROASTED PORK SHOULDER WITH RED BELL PEPPER CHUTNEY

WHY THIS RECIPE WORKS

Pork has a natural affinity to being served with sweet vegetable or fruit flavors. We decided to elevate this classic flavor pairing by using our Red Bell Pepper Chutney, which is sweet from bell peppers and a bit of sugar; spicy from ginger, mustard seeds, and garlic; and savory from red onion. While lean pork loin is common (and has its merits), this old-fashioned pork butt roast has much more flavor than most other cuts of pork; plus, it boasts a thick fat cap that renders to a bronze, bacon-like crust in the oven. We started by rubbing the roast’s exterior with brown sugar and salt, and left it to rest in the refrigerator overnight. The sugar boosted browning and offered a subtle sweetness that was nicely echoed by the aromatic chutney. Elevating the pork shoulder on a V-rack and pouring water into the roasting pan kept the pork’s drippings from burning as the meat slowly roasted. Pork butt roast is often labeled Boston butt in the supermarket. Add more water to the roasting pan as necessary to prevent the fond from burning in step 3. Avoid adding the parsley to the chutney before it is fully cooled, or the parsley will wilt

SERVES: 8 to 12

TOTAL TIME: 6 hours 15 minutes (plus 12 hours refrigeration time)

INGREDIENTS:

PORK

• 1 (6-to 8-pound) bone-in pork butt roast
• ⅓ cup kosher salt
• ⅓ cup packed light brown sugar
• Pepper

RED BELL PEPPER CHUTNEY

• 1 tablespoon extra-virgin olive oil
• 1 red onion, chopped fine
• 4 red bell peppers, stemmed, seeded, and cut into ½-inch pieces
• 1 cup white wine vinegar
• ½ cup plus 2 tablespoons sugar
• 2 garlic cloves, peeled and smashed
• 1 (1-inch) piece ginger, peeled, sliced into thin coins, and smashed
• 1 teaspoon yellow mustard seeds
• ½ teaspoon kosher salt
• ½ teaspoon red pepper flakes
• ¼ cup minced fresh parsley

INSTRUCTIONS:

FOR THE PORK:

1. Using sharp knife, cut slits 1 inch apart in crosshatch pattern in fat cap of roast, being careful not to cut into meat. Combine salt and sugar in bowl. Rub salt mixture over entire pork shoulder and into slits. Wrap roast tightly in double layer of plastic wrap, place on rimmed baking sheet, and refrigerate for at least 12 hours or up to 24 hours.
2. Adjust oven rack to lowest position and heat oven to 325 degrees. Unwrap roast and brush any excess salt mixture from surface. Season roast with pepper. Spray V-rack with vegetable oil spray, set rack in large roasting pan, and place roast on rack. Add 1 quart water to roasting pan.
3. Roast pork, basting twice during cooking, until meat is extremely tender and meat near bone registers 190 degrees, 5 to 6 hours. Transfer roast to carving board, tent with aluminum foil, and let rest for 1 hour.

FOR THE BELL PEPPER CHUTNEY:

1. Meanwhile, heat oil in large saucepan over medium heat until shimmering. Add onion and cook until softened, about 5 minutes. Stir in bell peppers, vinegar, sugar, garlic, ginger, mustard seeds, salt, and pepper flakes. Bring to simmer and cook until thickened and measures about 2 cups, about 40 minutes. Transfer to bowl and let cool to room temperature, about 2 hours. Discard garlic and ginger, then stir in parsley. (Chutney can be refrigerated for up to 1 week; bring to room temperature before serving.)
2. Using sharp paring knife, cut around inverted T-shaped bone until it can be pulled free from roast (use clean dish towel to grasp bone). Using slicing knife, slice roast into ¼-inch-thick slices. Serve with chutney.