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Dinner in Hobbiton for Hobbit Day - Roast Pork and Onion Chutney recipe

Roast Pork with Onion Chutney - Feast for Hobbits

Roast Pork with Onion Chutney - Feast for Hobbits dinner for Hobbit Day inspired by the Hobbiton evening banquet dinners in New Zealand.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 5 people

Ingredients
  

Roast Pork Butt

  • 5 pound pork butt roast
  • 6 garlic cloves peeled
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 large onion, quarted
  • 4 bay leaves
  • 2 cups water

Onion Chutney

  • 3 red onions peeled, halved, then very thinly sliced
  • 2 chilis
  • 2 cloves garlic lightly crushed
  • 1 tbsp mustard seeds
  • 1/2 tsp salt
  • 2 tbsp balsamic vinegar
  • 1/4 cup red wine vinegar
  • 2 tbsp brown sugar

Instructions
 

Roast Pork Butt

  • Preheat the oven to 350F.
  • Trim off any excess fat on the pork while leaving a thin layer behind to create a nice crust when it roasts.
  • Generously salt and pepper the pork butt. Cut 6 slits on top with a sharp knife. Push a garlic clove in between each slit. Combine the garlic powder and thyme is rub it all over the pork. Place the pork in a roast pan. Add the water, bay leaves, and onions.
  • Cover the pan with aluminum foil and place it into the oven. Let it cook for 3 hours.
  • After 3 hours, remove the pan from the oven and take off the foil. Turn the oven up to 425F. Let it roast for another 30 minutes or until the top is golden brown.

Onion Chutney

  • Place a saucepan over medium low heat. Add the oil and onions and cook for 25-30 minutes until the onions are very soft.
  • Add the rest of the ingredients and cook for about another hour until dark and sticky. Serve with the roast pork or place it into a sterilized container until needed.