Pork Shoulder with Rosemary Rhubarb

If you were lucky enough, this past spring, to buy and freeze The Farms rhubarb, then this is a great way to use it. (or maybe you have your own plant) Wintergrass pork shoulder and this rhubarb "jam" go to together very nicely. Wintergrass pork shoulder (with the skin)  offers just the right meat/fat sweetness to round out the rhubarb. And of course the crunch from the crisp-just-right skin, well just sends it over the top.

2 1/2 c frozen rhubarb
1/4 c apple butter (or apple sauce)
1 tbsp fresh grated ginger
1 c raw sugar (start with 1/2 then adjust to your taste)
1 tbsp balsamic vinegar
3 tbsp chopped fresh rosemary
s/p
1 Wintergrass Pork Shoulder w/skin
1 lg The Farm onion, thinly slice
6-8 garlic cloves (the Farm has a bag of cloves, nice!!)

First preheat your oven to 500 degrees F. (very important to reach this temperature)

Using a very sharp knife, barely slice diagonal slits through the skin, do again in the opposite direction (diamond cut). Make 3-4 slits on both sides of roast and insert a garlic clove in each. Sprinkle with salt to season. (wait on pepper, or it will burn in the high heat).

Layer onions in a roasting pan and place roast on top. Place in oven for 20 minutes. Then reduce heat to 325 degrees F. Add a little water to the pan to preven the onions from burning.(do not pour water over the skin) Continue to roast for 4-4 1/2 hours.

Meanwhile, in a pan combine rhubarb, sugar, vinegar, rosemary and apple butter. Bring to a boil then reduce heat and simmer until nicely thicken. Stir often to prevent scorching. Season with salt and pepper, taste for sweetness, adjust if needed. Allow to cool.

When roast is done, remove from oven and rest for 15 minutes. Slice the layer of crisp skin off, then slice roast thinly. You can rough chop the skin or serve in chunks. (I sometimes chop and sprinkle over the rhubarb for the crunch or just serve to side if not everyone doesn't like the skin...yea I know who wouldn't like that crunch? But there are some...)