Categories: Pork- Main Dish

Ingredients

• 1 Tbsp. flour
• 1 Tbsp. coarse salt
• 1 tsp. curry powder
• 1 (4 to 4 1/2 lb.) boneless pork shoulder roast
• 1 clove garlic, minced
• 1/4 cup mango chutney
• 1 (6oz.) can pineapple juice
• Garnishes: toasted sesame seeds, sweetened flaked coconut, chopped fresh cilantro

Directions

1. Add flour to a large oven bag; twist end and shake to coat.

2. Sprinkle salt and curry powder evenly over pork; rub evenly with garlic. Cover and chill 30 minutes. Spread chutney over roast.

3. Heat oven to 350 degrees.

4. Place roast inside oven bag; pour pineapple juice over roast and twist end of bag. Close bag with tie; cut six 11/2-inch slits in top of bag. Place bag in large baking dish, tucking ends of bag in dish.

5. Bake 2 1/2 to 3 hours or until pork is tender. Serve with desired garnishes.

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