Pork and Butternut Squash Stew

Pork and Butternut Squash Stew | ourfourforks.com

Two things inspired me to make this pork and butternut squash stew, one positive one negative. First the good: our organic meat CSA. Josh and I joined a meat CSA in December and if you eat meat, I highly recommend joining one. It’s a great way to support your local farmers, eat quality, healthy meat and escape your culinary comfort zone. Our meat comes from John Crow Farm, a “beyond organic” farm here in Massachusetts. Not only is our meat top quality but it is (relatively) cheap. We get five pounds per month for under $10 per pound, which is cheaper than most organic, grass-fed cuts at our Whole Foods. In any case, this pork shoulder came to us in last month’s share and I wanted to make something other than pulled pork.

 

Now for the negative: the weather. It’s late March and we’re still waking up to temperatures in the teens in Boston. And as much as I’d love to be making light, spring-inspired meals, I just don’t feel like celebrating a season that isn’t here. I still feel like wearing sweaters so I’ll still make stew.

 

Now back to being positive: this pork and butternut squash stew is unlike any stew I’ve had before. Full of complex flavor, there is the spicy, savory, and sweet combination that I love. The toasted pumpkin seeds, tangy lime marinated onions and fresh cilantro add a bit of pop, lightness and crunch. A hint of spring on top of a winter dish.

 

Pork and Butternut Squash Stew | ourfourforks.com

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Slow Cooker Pulled Pork

Slow Cooker Pulled Pork
Barbecue, for me, is all about the pulled pork. To be more specific, it’s all about the pulled pork at Dinosaur Barbecue (read more about that obsession here), and I’ve been on a quest to find a comparable barbecue joint ever since moving to Boston (suggestions welcome). I haven’t found one yet, so when I recently bought a slow cooker, I knew pulled pork was first on the list.

 

Slow Cooker Pulled Pork Spice Rub

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