Plum Chutney and Pulled Pork

Recipe based on:

• Spicy Plum Sauce
• Southern Pulled Pork

Spicy Plum Chutney

Makes 5 half pints

Ingredients

• 3 pounds pitted and chopped plums, any kind or combination
• 1-1/2 cup packed light brown sugar
• 3/4 cup white sugar
• 3/4 cup apple cider vinegar
• 3/4 cup onion, finely chopped
• 1 medium jalapeno pepper, finely chopped
• 3 teaspoons mustard seed
• 1.5 teaspoon salt
• 6 cloves garlic, minced
• 1-1/2 tablespoon fresh ginger, minced

Directions

1. Bring all ingredients except plums to a boil in a non-reactive pan.
2. Stir in chopped plums.
3. Reduce heat and simmer until thick and syrupy, stirring often, between 30-45 minutes, until it is reduced by more than half.
4. Mash with a potato masher, immersion blender, or regular blender if you want a smoother sauce.
5. Fill sterilized jars with hot sauce, leaving 1/4” headspace.
6. Process in a boiling water bath for 20 minutes.

Pulled Pork

Ingredients

• 1/4 cup packed light-brown sugar
• 1/2 to 1 teaspoon cayenne pepper
• Coarse salt and ground pepper
• 3 pounds boneless pork shoulder (Boston butt), cut into 4 equal pieces
• 1 1/2 cups cider vinegar
• 4 garlic cloves, minced
• 1 can plum chutney (4 - 8 oz)

Directions

1. Preheat oven to 350 degrees.
2. In a small bowl, combine sugar, cayenne, 1 tablespoon salt, and 1 teaspoon pepper.
3. Place pork in a 5-quart Dutch oven and rub with the spice mixture.
4. In a medium bowl, combine vinegar, garlic, plum chutney, and 1/2 cup water; pour over pork. Cover pot, and place in oven on lower rack. Bake until pork is very tender and separates easily when pulled with a fork, 2 to 2 1/2 hours.
5. Transfer pork to a work surface, reserving pan juices. With two forks, shred meat. Transfer to a large bowl, and toss with pan juices to moisten.