Crispy Slow-Roasted Pork Shoulder with Apricot Chutney

Preheat the oven to 500°. Set the pork in a large roasting pan, fat side up. In a small bowl, combine the olive oil with 2 tablespoons of the vinegar, the garlic, minced ginger, crushed red pepper and 2 teaspoons each of salt and black pepper. Spread the rub all over the pork and roast for 25 minutes. Reduce the oven temperature to 250° and continue roasting for 5 to 6 hours, or until the meat is well browned and almost falling off the bone. Let the meat rest for 20 minutes.

Meanwhile, put the apricots in a large bowl, cover with the water and let stand for 4 hours.

In a medium saucepan, toast the mustard seeds over moderately high heat, shaking the pan until the seeds begin to pop and are lightly browned, about 1 1/2 minutes. Add the raisins, the remaining 7 tablespoons of vinegar and the finely grated ginger. Stir in the apricots and their soaking liquid and bring to a boil. Simmer over moderate heat, stirring occasionally, for 10 minutes. Season the apricot chutney with salt and pepper and transfer to a bowl.

Thickly slice the pork and serve warm or at room temperature with the chutney.