Description
A recipe for Slow Roasted Pork Shoulder With Dried Strawberry Chipotle Chutney

Ingredients

• 4 to 6 pounds pork shoulder or Boston butt roast
  
• Salt
  
• Seasoned pepper blend
  
• Dried Strawberry Chipotle Chutney
  
• 1/2 yellow onion, small diced
  
• 1/2 cup port wine
  
• 1 cup water
  
• 1 tablespoon balsamic vinegar
  
• 1 chipotle pepper, chopped fine
  
• 1 6-ounce bag dried strawberries

Preparation
Prep time: Approximately 10 minutes | Cook time: 2 1/2 hours

Heavily season roast with salt and pepper blend, rubbing the seasoning into meat. Place in baking pan, put into preheated 350°F oven 2 1/2 hours or until roast reaches an internal temperature of 150°F.

Remove from oven and allow to rest about 15 minutes before carving.

For chutney, combine yellow onion and port in sauté pan, reduce wine until almost dry over medium heat. Add remaining ingredients and cook over medium low heat 20 minutes.

Top warm pork roast slices with chutney and serve.

Tip: Chutney can also be served over turkey.

Nutrition
no information available

Serves
Makes: 12 servings

Variations
no information available