Recipe of the Week

Recipe of the Week

Pulled Pork Stuffed

What You Shall Need:

3 lb. pork shoulder or pork butt

2 tsp. fine sea salt

1/4 cup stone ground mustard, divided in half

1 tbsp. raw honey

1/4 tsp cayenne pepper

4 small delicata squash or 2-3 acorn squash

2 tbsp. melted fat or oil of choice

sea salt and black pepper, to taste

Chopped parsley, for garnish

What You Shall Do:

1. This recipe will made in two parts. First, make the pulled pork because it needs 6-8 hours in the slow cooker. Overnight does work well for some individuals.

2. Place the pork shoulder in the slow cooker, then rub the salt and about half the mustard all over it (or vice versa). Cover and cook on low for 8 hours. Remove the meat, place in a bowl and shred with two forks. Mix in the other half of the mustard, honey and cayenne pepper.

3. About 45 minutes before you want to serve the food, get the squash ready by roasting in the oven. This can be done ahead of time too, and then everything can be reheated.

4. Preheat the oven to 400F. Line a baking sheet with parchment paper or foil. Arrange the squash halves on the sheet with the empty boat side facing up, and drizzle with the melted fat or oil. Sprinkle with some salt and pepper, then roast for about 30-40 minutes or until the squash is tender and starting to lightly brown.





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