# Ingredientes:
→ Pork Roast
01 - 3 lb (1.4 kg) boneless pork shoulder or loin
02 - 3 tbsp olive oil
03 - 1 tbsp smoked paprika (pimentón)
04 - 1 tbsp sweet paprika
05 - 1 tsp ground cumin
06 - 4 garlic cloves, minced
07 - 1 tbsp fresh thyme leaves
08 - 1 tsp sea salt
09 - ½ tsp black pepper
10 - Juice of 1 orange
11 - Zest of 1 lemon
→ Apple Chutney
12 - 2 large apples (e.g., Granny Smith), peeled and diced
13 - 1 small red onion, finely chopped
14 - ½ cup (100 g) brown sugar
15 - ½ cup (120 ml) apple cider vinegar
16 - 1 tsp grated fresh ginger
17 - ¼ tsp ground cinnamon
18 - ¼ tsp chili flakes (optional)
19 - Pinch of salt
# Instrucciones:
01 - Mix olive oil, smoked paprika, sweet paprika, cumin, garlic, thyme, salt, pepper, orange juice, and lemon zest in a bowl to create the marinade.
02 - Rub the marinade all over the pork, cover, and refrigerate for at least 4 hours or ideally overnight.
03 - Preheat oven to 375°F (190°C). Allow the pork to come to room temperature.
04 - Place the pork in a roasting pan and roast for about 1½ hours, or until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
05 - Combine all chutney ingredients in a saucepan. Bring to a boil, then reduce the heat and simmer for 30–35 minutes, stirring occasionally, until thick and glossy.
06 - Serve the sliced pork with warm apple chutney on the side or spooned over the top.
