Ingredients: |
Ingredients: FOR THE PORK
6 lb. boneless pork shoulder roast, rind scored
1/4 cup olive oil
4 cups dry hard cider or white wine
FOR THE SQUASH
2 small winter squash or pumpkins
1/4 cup butter
1 onion, finely chopped
3 oz. pancetta, chopped
8 oz. mushrooms, quartered
1 cup brown basmati, wild and Camargue red rice (or just brown and wild)
2 1/4 cups chicken stock or water
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Directions: |
Directions:1. Preheat the oven to 400º. Season the inside of the pork. Roll up and tie at intervals with kitchen string. Rub with oil and season well. Put in a roasting pan and roast in the oven for 25 minutes. Reduce the heat to 325º and pour in half the alcohol. Cook for another 25 minutes per pound- about 2 1/2 hours in total-basting and adding more cider or wine as you go.
2. Meanwhile, halve the winter squash and scoop out the fibers and seeds. Score a lattice on the flesh. Put in a roasting pan and smear with 1 tbsp of the butter. Season and roast for 20 minutes. Remove form the oven.
3. Melt another 1 tbsp of the butter in a saucepan and saute the onion until quite soft. Add the pancetta, mushrooms, and remaining butter and saute until colored. Stir in the rice to coat, season, and add the stock or water. Cover, bring to a boil, reduce the heat to low, and cook for 15 minutes.
4. When the pork is cooked (the juices should run clear, with no trace of pink, when you pierce the meat), take it from the oven and put on a heated platter. Cover with foil, inslate well, and rest for 30 minutes. Increase the oven temperature to 375º.
5. Spoon the rice stuffing into the winter squash cavities, mixing it with the butter that has collected there. Return to the oven for 30 minutes. The flesh should become completely tender an the tops golden.
6. Meanwhile, pour the cooking juices from the pork into a pitcher and remove the fat. Deglaze the roasting pan with more hard cider, white wine, or water (only about 1/2 cup), add the pork juices, and bubble away until you have a thin, tasty gravy. Serve the pork with the gravy and squash. |
This recipe for Slow-Roasted Shoulder of Pork with stuffed squash is from