Pumpkin Braised Pork
2 small onions, cut into slices
1 small bunch carrots, washed, peeled and cut into 2 inch sticks
3-3.5 lbs pork shoulder, cubed
1 bunch kale, ribs removed, torn into small pieces
2 tbs. canola oil
1 c. canned pumpkin
4 oz. chicken stock
2 oz. apple cider
2 oz. apple cider vinegar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. ground clove
pinch red pepper flakes
10 whole allspice berries
salt & pepper
*Pre-heat oven to 275.
*Heat canola oil in a large heavy bottomed skillet until very hot. Season pork with salt and pepper. Working in batches sear pork in pan for about 8 minutes, turning after 4 minutes. Transfer seared pork into braising dish.
*Add carrots to braising dish.
*Add onions to saute pan that pork was cooked in, along with 1/4 c. water. Scrape up brown bits with a wooden spoon while onions saute - about 4 minutes. Pour onions and any juices into braising dish.
*Combine pumpkin, chicken stock, apple cider, cider vinegar and all spices into a medium bowl - whisk to combine, then pour over pork.
*Cover dish tightly and cook for 3 and half hours.
*After 3 and half hours, remove dish from oven and stir in kale. Cover dish again and return to oven for another 30 minutes. Serve warm with crusty bread.
**Cook's note: If you need the cook time to be longer - a whole work-day for example - pre-heat oven to 175 and double the cook time. Keep the last 30 minutes at the same time & temperature. OR, you can make this dish in your slow-cooker, 3 and a half hours on high, or 7 hours on low - cook the last 30 minutes on high.