Italian Porketta with Apple Cherry Chutney

  • Servings: 4


The Porketta:

2 tablespoons brown sugar

1 tablespoon fennel seeds

2 teaspoons sweet paprika

1 teaspoon dried oregano

1 teaspoon granulated garlic

1 teaspoon onion powder

2 teaspoons salt

1 teaspoon black pepper

3-4lbs pork shoulder, boneless

1 small onion, halved and then sliced

1 cup white wine or chicken broth

Kitchen Twine

Apple Cherry Chutney:

2 large apples, peeled, cored and diced (I like larger pieces for a heartier chutney)

1 cup dried cherries, soaked in warm water for about 15 minutes

1/3 cup brown sugar

½ cup orange juice

½ cup apple cider vinegar

1 stick cinnamon

2 whole cloves

1 tablespoon diced shallots

Olive oil