Polynesian Pork

Southern Living
Makes 6 to 8 servings


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1 tablespoon all-purpose flour
1 large oven bag
1 tablespoon salt
1 teaspoon curry powder
1 (4- to 5-pound) Boston butt pork roast, untrimmed
1 garlic clove, minced
1/4 cup mango chutney
1 (6-ounce) can pineapple juice
Toppings: toasted sesame seeds, sweetened flaked coconut, chopped fresh parsley or cilantro


Prep: 10 Minutes
Chill: 30 Minutes
Bake: 4 Hours

Add flour to oven bag; twist end, and shake to coat.

Sprinkle salt and curry powder evenly over pork; rub evenly with garlic. Cover and chill 30 minutes. Spread chutney evenly over roast. Place roast inside oven bag; pour juice over roast, and twist end of bag. Close bag with tie; cut 6 (1/2-inch) slits in top of bag. Place bag in a roasting pan, tucking ends of bag in the pan.

Bake at 350° for 3 1/2 to 4 hours or until tender. Serve with desired toppings.

Note: For testing purposes only, we used Reynolds Large Size Oven Bags.

Created date

March 2005