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Roasted Pork Shoulder with Apple Raisin Chutney

1 tbsp. olive oil
1 Pork Shoulder
3 tbsp. salt

Apple Raisin Chutney:
1 ½ kg cooking apples, cored and diced
750 grms raw sugar
500 grms raisins
2 medium onions, finely chopped
2 teaspoons mustard seeds
2 teaspoons ground ginger
1 teaspoon salt
700 ml apple vinegar cider

Pre-heat oven to 220°C. Take pork out of packaging and dry the skin with some absorbent paper towel. Sprinkle salt liberally over skin, pour olive oil over and gently massage salt into the skin. Place on a wire rack in a medium depth tray. Place in oven at 220°C and cook for 25 – 35 minutes allowing crackle to form, then turn oven down to 160°C and cook for a following 1 – 1-½ hours or until pork is cooked through. Let pork rest for 20 minutes before serving. Serve with Apple Raise Chutney.

Apple Raisin Chutney:
Place all chutney ingredients in a large pot. Bring to boil and then allow to simmer until the ingredients start to break down and are cooked through.

Serves: 6


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