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Smoked Pork Shoulder Roast with Spicy Tomato Chutney

Jamie Purviance

  • People

    Serves 6

  • Prep Time

    20 mins

  • Refrigeration Time

    1 to 18 h

  • Grilling Time

    4:15 h

Ingredients
Instructions

the Ingredients

20151023095410 Row Pork 39

Rub

  • 1 tablespoon kosher salt
  • 1½ teaspoon freshly ground black pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon paprika
  • ½ teaspoon ground cayenne pepper
 
  • 1 boneless pork shoulder roast (Boston butt), about 3½ pounds, trimmed of excess fat

Chutney

  • 1½ pound ripe tomatoes
  • 1 tablespoon vegetable oil
  • 1 cup finely chopped yellow onion
  • ½ teaspoon cumin seed
  • ½ teaspoon ground coriander seed
  • ¼ teaspoon ground cayenne pepper, or to taste
  • ¾ cup red wine vinegar or white wine vinegar
  • ¼ cup granulated sugar
  • ¼ cup golden raisins
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon freshly ground black pepper
 
  • 6 pieces naan or thick pita
  • Extra-virgin olive oil

Special Equipment

  • 3 large handfuls hickory wood chips

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • In a small bowl combine the rub ingredients. Set aside 1 teaspoon of the rub for the chutney and use the rest to season the roast evenly on all sides. Loosely wrap the roast and refrigerate for at least 1 hour or overnight.
  • Allow the pork to stand at room temperature for 30 minutes before grilling. Soak the wood chips in water for at least 30 minutes.
    Allow the pork to stand at room temperature for 30 minutes before grilling.
    Allow the pork to stand at room temperature for 30 minutes before grilling. Soak the wood chips in water for at least 30 minutes.
  • Prepare the grill for indirect cooking over low heat (250° to 350°F).
    Place a large foil pan on top of the Flavorizer bars, below the cooking grate. Fill it halfway with room temperature water. Prepare the grill for cooking over medium-low heat (300°F).
    Prepare the grill for indirect cooking over medium-low heat (250° to 350°F).
  • Brush the cooking grates clean. Drain and add the wood chips to the charcoal or to a smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the tomatoes over direct heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over indirect low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
    Brush the cooking grates clean. Drain and add the wood chips to the smoker box of a gas grill, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the tomatoes over medium-low heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
    Brush the cooking grates clean. Drain and add the wood chips to the charcoal, following manufacturer’s instructions, and close the lid. When the wood begins to smoke, cook the tomatoes over medium-low heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over indirect medium-low heat, with the lid closed, until an instant-read thermometer inserted into the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
    Brush the cooking grates clean. Cook the tomatoes over medium-low heat, with the lid closed, until very soft, 25 to 30 minutes, turning occasionally. Remove from the grill and let cool. Cook the roast over medium-low heat, with the lid closed, until the thickest part of the roast registers 185°F, about 3¾ hours. The meat should be tender but not falling apart. Remove from the grill, tent with foil, and let rest for 5 to 10 minutes before carving.
  • Meanwhile, peel, core, seed, and roughly chop the tomatoes. In a medium saucepan over medium-low heat, warm the vegetable oil. Add the onion, cumin seed, coriander, cayenne, and the reserved 1 teaspoon rub and cook until the onion is tender, about 8 minutes, stirring frequently. Add the tomatoes, vinegar, sugar, and raisins and bring to a simmer. Cook, uncovered, at a gentle but steady simmer until thickened, about 25 minutes, stirring occasionally. Season with the salt and pepper. Let cool to room temperature.
  • Lightly brush the naan on both sides with olive oil, and then grill over direct heat until warm, about 2 minutes, turning once or twice. Cut the roast crosswise into slices about ½ inch thick. Serve warm with the naan and the tomato chutney.
    Lightly brush the naan on both sides with olive oil, and then grill over medium-low heat until warm, about 2 minutes, turning once or twice. Cut the roast crosswise into slices about ½ inch thick. Serve warm with the naan and the tomato chutney.

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