Citrus Herb-Roasted Pork Shoulder

Ingredients

• 2 tbsp canola oil
• 1 tbsp fresh thyme leaves or 1 tsp dried thyme, crumbled
• 2 tsp finely chopped garlic
• 1 tsp grated lemon peel
• 1 tsp freshly ground pepper
• 4 lb (2 kg) boneless pork shoulder roast
• 1 tsp salt
• Crabapple and Sour Cherry Chutney

Directions

1. Combine oil, thyme, garlic, lemon peel and pepper in a bowl. Spread rub evenly over pork. Cover pork in an airtight container or seal in a heavy-duty zip-lock plastic bag and refrigerate overnight.
2. Preheat oven to 425°F.
3. Transfer pork to a parchment paper-lined baking sheet. Season pork with salt. Bake for 30 minutes. Reduce heat to 325°F and cook until an internal temperature of 160°F is achieved, about 2 hours.
4. Let pork rest for 10 – 15 minutes before slicing. Serve with Chutney.