All-Day Roast Pork, Spicy Apple Chutney, Mashed Citrus Sweet Potatoes, Sauteed Chard

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1 (5-pound) bone-in pork shoulder

Sea salt and freshly ground black pepper

2 teaspoons fennel seeds

2 tablespoons chopped fresh thyme

2 medium onions, sliced

1 head garlic, cloves peeled and sliced

2 medium carrots, sliced

2 ribs celery, sliced

5 to 6 fresh bay leaves

2 cups chicken stock

1 cup white wine

1 tablespoon extra-virgin olive oil

2 medium onions, chopped

2 Fresno chile peppers, seeded and finely chopped

1 (1-inch) piece fresh ginger, grated or minced

6 medium Braeburn or Gala apples, peeled and chopped

2 tablespoons dark brown sugar

1 tablespoon chopped fresh thyme

1/4 cup dark amber maple syrup

1/4 cup cider vinegar

1 tablespoon fresh lemon juice

Kosher salt

Freshly grated nutmeg

4 large sweet potatoes, peeled and sliced

1 tablespoon orange zest

1 cup chicken stock

Juice of 1 lemon

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

1 very large bunch red chard, stemmed and shredded

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