Ingredients

For the pork roast:

• 1 bone-in pork shoulder (5 pounds)
• Sea salt and freshly ground black pepper
• 2 teaspoons fennel seed
• 2 tablespoons fresh thyme, chopped
• 2 medium onions, sliced
• 1 head garlic, cloves peeled and sliced
• 2 medium carrots, sliced
• 2 ribs celery, sliced
• 5-6 fresh bay leaves
• 2 cups chicken stock
• 1 cup white wine

For the spicy apple chutney:

• 1 tablespoon extra virgin olive oil (EVOO)
• 2 medium onions, chopped
• 2 Fresno chili peppers, seeded and finely chopped
• 1 1-inch piece of fresh ginger, grated or minced
• 6 medium Braeburn or Gala apples, peeled and chopped
• 2 tablespoons dark brown sugar
• 1 tablespoon fresh thyme, chopped
• 1/4 cup dark amber maple syrup
• 1/4 cup cider vinegar
• 1 tablespoon fresh lemon juice
• Kosher salt
• Freshly grated nutmeg

For the 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

For the sauteéd chard:

• 2 tablespoons extra virgin olive oil (EVOO)
• 1 very large bunch red chard, stemmed and shredded
• Kosher salt and freshly ground black pepper
• Freshly grated nutmeg

Description

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