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All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard

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  • Level: Easy
  • Total: 6 hr 45 min
  • Active: 35 min
  • Yield: 4 servings (with leftovers for sandwiches)
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Pork Roast:

1 (5-pound) bone-in pork shoulder

Sea salt and freshly ground black pepper

2 teaspoons fennel seeds

2 tablespoons chopped fresh thyme

2 medium onions, sliced

1 head garlic, cloves peeled and sliced

2 medium carrots, sliced

2 ribs celery, sliced

5 to 6 fresh bay leaves

2 cups chicken stock

1 cup white wine

Spicy Apple Chutney:

1 tablespoon extra-virgin olive oil

2 medium onions, chopped

2 Fresno chile peppers, seeded and finely chopped

1 (1-inch) piece fresh ginger, grated or minced

6 medium Braeburn or Gala apples, peeled and chopped

2 tablespoons dark brown sugar

1 tablespoon chopped fresh thyme

1/4 cup dark amber maple syrup

1/4 cup cider vinegar

1 tablespoon fresh lemon juice

Kosher salt

Freshly grated nutmeg

Mashed Citrus Sweet Potatoes:

4 large sweet potatoes, peeled and sliced

1 tablespoon orange zest

1 cup chicken stock

Juice of 1 lemon

Kosher salt and freshly ground black pepper


2 tablespoons extra-virgin olive oil

1 very large bunch red chard, stemmed and shredded

Kosher salt and freshly ground black pepper

Freshly grated nutmeg


  1. From 6 hour pork, cook your way through the day with slow-cooked, braised, and simmered comfort foods.
  2. Preheat the oven to 450 degrees F.
  3. Score the top of the roast in a crosshatch pattern about 3/4-inch apart. Rub the salt, pepper, fennel, and thyme into the pork skin and set the pork into a roasting pan. Roast about 30 minutes, or until crispy on top. Cover the pork tightly with foil and reduce oven to 325 degrees F, and roast about 4 hours.
  4. Remove the pork from the oven and set onto a cutting board. Spoon off most of the fat from the drippings and add the onions, garlic, carrots, celery, bay leaves, salt, and pepper to the pan, and stir to combine. Set the roast on top of the vegetables and cover again with foil, roasting for 1 to 1 1/2 hours more.
  5. Meanwhile, start on the spicy apple chutney and side dishes.
  6. For the spicy apple chutney: Heat 1 tablespoon extra-virgin olive oil in a saucepot over medium to medium-high heat. Add the onions, chiles, and ginger to the pan and cook to soften, 10 to 12 minutes. Add the apples, dark brown sugar, thyme, maple syrup, cider vinegar, lemon juice, a little salt, and nutmeg. Cover and cook, stirring occasionally, for 15 to 20 minutes, until a thick sauce forms. Adjust the seasoning and transfer to a serving dish.
  7. For the sweet potatoes: Cover the sweet potatoes with water in a pot over medium-high heat, bring to a boil, and cook until tender. Drain and return to the hot pot. Mash the sweet potatoes with orange zest, chicken stock, lemon juice, salt, and pepper. Keep warm until ready to serve.
  8. For the chard: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat, season with salt, pepper, and nutmeg, and saute until just tender, about 5 minutes. Keep warm until ready to serve.
  9. Remove the pork roast to a carving board and cover with the roasting foil to tent. Skim the fat again, and then place the roasting pan over medium-high heat on the stovetop. Deglaze the pan with stock, and wine, and stir for a few minutes with a wooden spoon to scrape up all drippings. Strain the sauce and pour it into a serving bowl or gravy boat. Serve the pork with the spicy apple chutney, mashed citrus sweet potatoes and sauteed chard.

Cook’s Note

Use the leftovers to make pressed sandwiches on ciabatta bread with extra-sharp white Cheddar cheese and leftover spicy apple chutney.

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