Dinner · Weekend Cook
Slow-Braised Pork Shoulder with Carrots and Butternut Squash
Deeply savory braised pork shoulder with sweet carrots and butternut squash in a rich, naturally thickened pan sauce. Worth every minute of cook time.
Prep15 minCook150 minTotal165 min
Weekend CookIngredients
2 servingsScale the recipe
Method
01Preheat oven to 325°F (165°C). Season pork with cumin, paprika, salt, and pepper.
02Heat olive oil in a Dutch oven over high heat. Brown pork in batches until deeply seared on all sides, about 3 minutes per batch. Remove.
03Add carrots and butternut squash to the pot; cook 2 minutes.
04Return pork to the pot. Add broth, thyme, and bay leaves.
05Bring to a simmer, cover, and transfer to oven.
06Braise 2 to 2.5 hours until pork is very tender and nearly falling apart.
07Remove bay leaves. Taste and adjust seasoning. Serve with the braised vegetables and pan juices.
