Ingredients

1. One 7- to 8-pound pork shoulder on the bone
2. 2 tablespoons extra-virgin olive oil
3. 1/2 cup plus 1 tablespoon white wine vinegar
4. 1 tablespoon minced garlic
5. One 1 1/2-inch piece of fresh ginger, finely grated, plus 1 tablespoon minced
6. 1 tablespoon crushed red pepper
7. Kosher salt and freshly ground black pepper
8. 2 1/2 cups dried apricots (14 ounces), chopped
9. 2 1/2 cups water
10. 3 tablespoons yellow mustard seeds
11. 1 cup (1/2 pound) golden raisins

Directions

1. 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. 
2. Meanwhile, put the apricots in a large bowl, cover with the water and let stand for 4 hours. 
3. 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. 
4. Thickly slice the pork and serve warm or at room temperature with the chutney.

Make Ahead

The apricot chutney can be refrigerated for up to 5 days. Bring to room temperature before serving.