The Cook Brooke
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MainsSpring🍽 Serves 4–8🎬 2:35⏱ 8–9 hr

Pork Roast with Rhubarb Chutney, Sautéed Greens & Rice

Spring on a plate — crockpot pork shoulder with a tart-sweet rhubarb chutney to cut the richness.

Gluten-free

How to make it

Pork Roast

  • 4.5 lbboneless pork shoulder butt, 4–5 lb
  • 0.333 cupolive oil
  • 2.5 tbspred wine vinegar
  • 1.5 tbspapple cider vinegar
  • 2.5 tbspDijon mustard
  • 1 tbspfresh garlic, minced
  • 1 tbspsalt
  • 1 tbspfresh ground pepper
  • 1 tbspgarlic salt
  • 1 tbspchili powder
  • 0.25 tspchili flakes
  • 1sprig fresh rosemary
  1. 1

    Whisk the olive oil, red wine vinegar, apple cider vinegar, Dijon, and minced garlic in a bowl.

  2. 2

    Pour over the pork in a crockpot, coating all sides, and set it fat-cap up.

  3. 3

    Sprinkle the salt, pepper, garlic salt, chili powder, and chili flakes evenly over the top.

  4. 4

    Lay the rosemary sprig on top, cover, and cook on high 8–9 hours.

  5. 5

    One hour before serving, open the lid, cut the pork into chunks, then re-cover and continue cooking.

Rhubarb Chutney

  • 0.5 cupsugar
  • 0.5 cupapple cider vinegar
  • 1red onion, diced
  • 0.75 cupdried tart cherries
  • 0.125 cupdried cranberries
  • 2.5 cuprhubarb, chopped
  • 1 tbspfresh garlic, minced
  • 2 tbspfresh ginger, pureed
  • 2.5 tbspchili powder
  • 2 tbspcinnamon
  • 0.125 tspchili flakes
  1. 1

    Bring the sugar and apple cider vinegar to a boil in a pot over high heat.

  2. 2

    Add all the remaining chutney ingredients (bring frozen rhubarb to room temp first).

  3. 3

    Return to a boil, then stir and cook 8–9 minutes until it softens and sticks together.

  4. 4

    Remove from heat and store in a glass jar at least 4 hours (fridge or freezer after).

Savory Greens

Make right before eating.

  • 2bunches kale or Swiss chard, de-spined, roughly chopped
  • 2.5 tbspapple cider vinegar
  • 0.25 tspsalt
  • 0.25 tspfresh ground pepper
  • olive oil
  1. 1

    Heat 2–3 tbsp olive oil in a pot over medium-high.

  2. 2

    Add the apple cider vinegar, then immediately the washed, chopped greens.

  3. 3

    Stir and cover 1–2 minutes, then uncover and stir more (add oil if needed).

  4. 4

    Season with the salt and pepper, stir 2–3 minutes, then cover and remove from heat.

Brooke’s note

Serve with Brooke's Butter Rice — plate the pork, rice, and greens, then top with a big scoop of chutney.

Brooke's Butter Rice

Serve with

Brooke's Butter Rice

Made with

Brooke's Butter RiceBrooke's Butter Rice

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