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