Pulled Pork with Bing Cherry Chipotle Pepper Chutney

1 pork butt roast

Rub for Pork:

8 tablespoons Chimayo Chile powder or regular chili powder

4 tablespoons brown sugar

2 tablespoons garlic powder

1 tablespoon onion powder

2 tablespoons salt

4 tablespoon cracked black pepper

1 tablespoon cumin powder

Combine all ingredients and rub on the meat that has been dried with a paper towel. Cover well.

Wrap roast in foil and place in the oven at 250° F. for 6 to 7 hours. The meat will be very tender and can be pulled with 2 forks at that time.

Serve on small onion buns with Bing Cherry Chutney.

Dried Cherry and Chipotle Pepper Chutney

1 head roasted garlic

1 large onion chopped

1 cup brown sugar, packed

2 cups orange juice

3/4 cup rice vinegar

3/4 cup red wine vinegar

2 tablespoons balsamic vinegar

2 1/2 cups dried Bing cherries

1 cup golden raisins

2 minced chipotle peppers in adobo sauce

1/2 teaspoon cinnamon

Cut top from garlic and drizzle with 1 tablespoon oil. Wrap in heavy foil and bake at 350° F. for about 1 hour. This can be made several days in advance. Peel garlic and put in a large, heavy saucepan. Add the remaining ingredients. Simmer for 2 or 3 hours until dark and rich in color. Keep adding orange juice if the chutney seems dry. This will keep for 1 month in the refrigerator. Serve with pork, chicken or beef.