4 lb. boneless Boston Butt pork roast
Salt and pepper
3 lbs. Granny Smith apples (6)
2 tbsp. butter
1 tbsp. oil
1 1/4 tsp. grated fresh ginger
1/3 c. dark-brown sugar
1/3 c. raisins
3 tbsp. apple-cider vinegar
1/4 tsp. red pepper flakes
1 tbsp. chopped fresh mint (optional)

Heat oven to 325 degrees. Put meat on a rack in a roasting pan and sprinkle with salt and pepper. Roast until done, about 3 hours. Meanwhile, peel apples and cut into chunks. In a large frying pan, melt butter in oil over medium-high heat. Add apples and cook until softened, 5 to 10 minutes. Reduce heat to low and stir in ginger, brown sugar, raisins, vinegar, pepper flakes, 1/4 teaspoon salt and 3 tablespoons water. Cover and simmer until apples are very soft, about 15 minutes. Stir in mint and serve, either warm or room temperature, with the pork. 10 servings.