Slow-Braised Pork Shoulder with Carrots and Butternut Squash

Name: Slow-Braised Pork Shoulder with Carrots and Butternut Squash
Prep time: 15 min
Cook time: 150 min
Total time: 165 min
Yield: 2 servings
Ingredients: 1 lb (450g) pork shoulder, cut into 1.5-inch chunks; 2 large carrots, peeled and cut into chunks; 1/2 cup butternut squash, cubed (1/4 cup per person — within Low FODMAP limit); 1.5 cups homemade bone broth; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1/2 teaspoon dried thyme; 2 bay leaves; Salt and black pepper to taste

high · Pork · 165 min · Serves 2

Deeply savory braised pork shoulder with sweet carrots and butternut squash in a rich, naturally thickened pan sauce. Worth every minute of cook time.

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Ingredients

• 1 lb (450g) pork shoulder, cut into 1.5-inch chunks
• 2 large carrots, peeled and cut into chunks
• 1/2 cup butternut squash, cubed (1/4 cup per person — within Low FODMAP limit)
• 1.5 cups homemade bone broth
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• 2 bay leaves
• Salt and black pepper to taste

Method

1. Preheat oven to 325°F (165°C). Season pork with cumin, paprika, salt, and pepper. 2. Heat 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. 3. Add carrots and butternut squash to the pot; cook 2 minutes. 4. Return pork to the pot. Add broth, thyme, and bay leaves. 5. Bring to a simmer, cover, and transfer to oven. 6. Braise 2 to 2.5 hours until pork is very tender and nearly falling apart. 7. Remove bay leaves. Taste and adjust seasoning. Serve with the braised vegetables and pan juices.