Make the pulled pork ahead of time.
Place the pork shoulder in the slow cooker
with a little water on the bottom. Place the
lid on top and cook for 8 hours on low. I
normally do this overnight.
In the morning, turn off the slow cooker,
remove the pork and place it on a cutting
board. Let cool. Separate your cooked meat
using two forks, pulling the meat away
from the centre outwards. Discard any fatty
bits. Don’t over-shred it. The pieces should
be long and intact.
Add the butter to a saucepan over medium
heat. Stir until melted. Add the garlic and
cook until aromatic. Add the remaining
ingredients to the pot. Bring the mixture to
a simmer. Simmer for 15 minutes, stirring
occasionally to prevent burning. Remove
the sauce from the burner and let cool.
Pumpkin Squash and Seeds
Scoop the pulp and seeds from the cavity
of the squash and place the pulp and seeds
into a colander over the sink. Wash the
seeds, pinching away all the large chunks of
pulp and strings. Shake colander to remove
excess water. Place the seeds on a plate
lined with paper towel to dry.
Once dry, pour 2 tbsp. of olive oil into
a sauté pan. When hot, add the seeds.
Watch carefully. Fry the seeds until golden.
Transfer them back onto a plate lined with
paper towel and season with salt. Set aside.
Place the shredded pork back into the slow
cooker. Add the sauce. Toss together. Cover
the cooker and cook on low for at least a
half-hour to reheat.
Meanwhile, preheat broiler.
Set out two baking sheets. Place the half
squash, flesh side up on the baking sheets.
Spoon the pulled pork into the cavity of
each squash, dividing it equally. Garnish
the top of the pulled pork in each squash
with cheddar. Set under the broiler until
the cheddar has melted. Divide between
plates. Garnish each with Greek yogurt and
sprinkle with toasted squash seeds.
sweetness of the squash and heat and
spice of the pulled pork demand a
white wine with a hint of sweetness,
such as off-dry Riesling or off-dry
Food and drink