- One 7- to 8-pound pork shoulder on the bone
- 2 tablespoons extra-virgin olive oil
- 1/2 cup plus 1 tablespoon white wine vinegar
- 1 tablespoon minced garlic
- One 1 1/2-inch piece of fresh ginger, finely grated, plus 1 tablespoon minced
- 1 tablespoon crushed red pepper
- Kosher salt and freshly ground black pepper
- 2 1/2 cups dried apricots (14 ounces), chopped
- 2 1/2 cups water
- 3 tablespoons yellow mustard seeds
- 1 cup (1/2 pound) golden raisins
How to make this recipe
- Preheat the oven to 500°. Set the pork in a large roasting pan, fat side up. In a small bowl, combine the olive oil with 2 tablespoons of the vinegar, the garlic, minced ginger, crushed red pepper and 2 teaspoons each of salt and black pepper. Spread the rub all over the pork and roast for 25 minutes. Reduce the oven temperature to 250° and continue roasting for 5 to 6 hours, or until the meat is well browned and almost falling off the bone. Let the meat rest for 20 minutes.
- Meanwhile, put the apricots in a large bowl, cover with the water and let stand for 4 hours.
- In a medium saucepan, toast the mustard seeds over moderately high heat, shaking the pan until the seeds begin to pop and are lightly browned, about 1 1/2 minutes. Add the raisins, the remaining 7 tablespoons of vinegar and the finely grated ginger. Stir in the apricots and their soaking liquid and bring to a boil. Simmer over moderate heat, stirring occasionally, for 10 minutes. Season the apricot chutney with salt and pepper and transfer to a bowl.
- Thickly slice the pork and serve warm or at room temperature with the chutney.
The apricot chutney can be refrigerated for up to 5 days. Bring to room temperature before serving.
A fruity Pinot Noir from Burgundy or a versatile California Chardonnay has enough depth to complement the pork and bring together the flavors of the side dishes.