1 (5-pound) bone-in pork shoulder
Sea salt and freshly ground black pepper
2 teaspoons fennel seeds
2 tablespoons chopped fresh thyme
2 medium onions, sliced
1 head garlic, cloves peeled and sliced
2 medium carrots, sliced
2 ribs celery, sliced
5 to 6 fresh bay leaves
2 cups chicken stock
1 cup white wine
1 tablespoon extra-virgin olive oil
2 medium onions, chopped
2 Fresno chile peppers, seeded and finely chopped
1 (1-inch) piece fresh ginger, grated or minced
6 medium Braeburn or Gala apples, peeled and chopped
2 tablespoons dark brown sugar
1 tablespoon chopped fresh thyme
1/4 cup dark amber maple syrup
1/4 cup cider vinegar
1 tablespoon fresh lemon juice
Kosher salt
Freshly grated nutmeg
4 large sweet potatoes, peeled and sliced
1 tablespoon orange zest
1 cup chicken stock
Juice of 1 lemon
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 very large bunch red chard, stemmed and shredded
Kosher salt and freshly ground black pepper
Freshly grated nutmeg
Use the leftovers to make pressed sandwiches on ciabatta bread with extra-sharp white Cheddar cheese and leftover spicy apple chutney.
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