Ingredients:

  • 2 lbs pork shoulder, trimmed and cut into cubes
  • 2 tbsp avocado oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 tbsp apple cider vinegar
  • 2 medium acorn squashes, peeled, seeded, and cut into 1-inch chunks
  • 3 large carrots, sliced into thick coins
  • 4 cups low-sodium chicken stock
  • 1 tbsp fresh thyme leaves
  • 2 dried bay leaves
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Pat the pork cubes dry with paper towels to ensure a proper sear.
  2. Heat avocado oil in a 6-quart Dutch oven over medium-high heat. Sear the pork in batches until a mahogany-colored crust forms on at least two sides, then remove with a slotted spoon and set aside.
  3. In the same pot, add the diced onion and cook until translucent. Add the minced garlic and sauté for 1 minute until fragrant.
  4. Deglaze the pot by adding apple cider vinegar, scraping the bottom with a wooden spoon to release the browned bits (the fond).
  5. Return the pork to the pot. Add the chicken stock, thyme, bay leaves, carrots, and acorn squash chunks.
  6. Bring to a simmer, then reduce heat to low. Cover and cook for 60 minutes.
  7. Add the remaining acorn squash chunks. Cover and simmer for an additional 30 minutes until the pork is fork-tender and the squash is soft but holds its shape.
  8. Remove the bay leaves and adjust seasoning with salt and pepper before serving.