Home Recipes Braised Pork Shoulder with Butternut Squash and Prunes

Braised Pork Shoulder with Butternut Squash and Prunes

With slow, moist braising, pork shoulder becomes fork-tender and succulent. Trim the meat well before cooking and your stew will be rich but lean. Butternut squash and dried plums contribute the sweet notes that pork loves and bring the flavors and colors of fall to your table.

Featuring California Wines.

Serves 4

Ingredients

750g	boneless pork shoulder (butt), trimmed of fat, in 4 cm cubes
	Kosher or sea salt and freshly ground black pepper
2 tbsp	extra virgin olive oil
2	thick slices bacon, about 125 g, diced
1	large yellow onion, minced
2	cloves garlic, minced
118 ml	white wine
2 tbsp	all-purpose flour
1 1/2 tsp	fennel seed, ground fine in a mortar or spice grinder, or ground fennel
1	large fresh thyme sprig
500ml	chicken broth, diluted 50/50 with water if canned
250g	peeled butternut squash, 2.5cm cubes
12	prunes
2 tbsp	minced Italian parsley, plus more for garnish

Step 1
Season the pork all over with salt and pepper. Heat the olive oil in a large, broad Dutch oven over medium-high heat. When the pot is hot, add the pork and brown well on all sides, 5 to 7 minutes, adjusting the heat to prevent scorching. Transfer the pork to a plate as it is done. Pour off the fat in the pot and return to low heat.
Step 2
Add the bacon and let render slowly, stirring occasionally, about 5 minutes.
Step 3
Raise the heat to medium-low, add the onion and garlic, and sauté until the onion is soft, 5 to 10 minutes. Raise the heat to medium, add the white wine, and simmer, stirring with a wooden spoon to release any meaty bits on the bottom of the pot, until reduced by half. Add the flour and ground fennel and sauté for 1 to 2 minutes. Return the pork to the pot along with any juices on the plate. Add the thyme sprig and broth. Bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, and cook for 1 hour. Add the squash and prunes, recover, and continue cooking until the pork and squash are tender, about 30 minutes longer.
Step 4
Remove the thyme sprig. Stir in 2 tablespoons parsley. Taste for salt and pepper. Serve immediately in bowls, garnishing each serving with a little more parsley.

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Appetizers, Dinner, Gluten-free, Lunch, Sides, Vegetarian or Vegan

Braised Pork Shoulder with Butternut Squash and Prunes

Ingredients

Step 1

Step 2

Step 3

Step 4

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