Serves: 10
Total Calories: 859

Ginger-Banana Chutney

FOR THE MARINADE:
1 cup finely chopped yellow onion
1/4 cup extra-virgin olive oil
6 green onions, (white part only), finely sliced
1 tablespoon minced garlic
2 teaspoons ground allspice
1 Habanero or other hot chilies, stemmed, seeded, and finely chopped
1 teaspoon finely chopped fresh thyme
1 teaspoon cider or white vinegar
1 teaspoon firmly packed fresh brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 to 5 pounds boneless (Boston Butt) pork shoulder roast, rolled and tied

TO MAKE CHUTNEY: Follow recipe instructions.

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Place the roast in a large, resealable plastic bag and pour in the marinade, rubbing it into the meat. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 6 to 8 hours, turning occasionally.

Remove the roast from the bag and discard the marinade. Allow the roast to stand at room temperature for 20 to 30 minutes before grilling.

Grill the roast fat side up, over Indirect Medium heat until the internal temperature reaches between 185°F and 190°F, 3 to 4 hours. The meat should be so tender it pulls apart easily. Remove from the grill, place on a platter, and loosely cover with foil. Allow to rest for about 20 minutes.

Thinly slice, chop or "pull" the pork meat into shreds with your fingers or two forks, discarding any large bits of fat. Serve with the "Ginger-Banana Chutney" and the "Pineapple Chutney."

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 10
Total Calories: 859
Calories from Fat: 541

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