Directions: Pork Shoulder Prep
1 day in advance, prepare pork shoulder for slow cooking with a sea salt and pepper rub.
Pre-heat large pot (I use a dutch oven) over medium heat. Pour 2-3 glugs olive oil (3-4 tablespoons) and sprinkle in whole coriander and thyme sprigs. Toast for 1 minute.
Add the pre-seasoned pork shoulder.
Brown pork for 3-4 minutes on each side..
Transfer pork and drippings from stovetop to slow cooker and set to high heat. Add 1 bottle Crispin original cider (original or any flavor you prefer) and 1 cup chicken broth. Cover and and set slow cooker to “Low” setting for 8 hours or overnight.
The next day, test pork. It should be falling apart and wonderfully fragrant.
Remove pork from slow cooker, and on a large cutting board, shred pork, removing any substantial excess fat chunks.
Use immediately for the soup (step 8 below) or place in airtight container in fridge until ready to prepare the soup at a later time.
Directions: Stew
Preheat oven to 400 degrees.
On a large baking sheet, drizzle acorn and butternut squash cubes with olive oil. Season lightly with salt. Roast squash in oven for at least 25-30 minutes or until tender when pierced with a fork.
Heat large pot or dutch oven over medium heat. Add about 1-3 tablespoons of olive oil and pancetta and sauté until beginning to brown, about 3 minutes. Using a slotted spoon, transfer pancetta to medium bowl. Set aside.
Add onion to the same large pot. Cook onion for 5 minutes or until translucent and fragrant.
Add (to pot with onions) remaining broth (6 cups), pancetta, roasted squash, garlic salt, smoked paprika, cumin, and a few turns of fresh pepper to taste. Cover and simmer for approximately 20 minutes (do NOT let boil). Keep an eye on the stew and stir every few minutes.
While soup is simmering, prepare toasted pumpkin seeds. In a cast iron or regular saute pan over medium heat, add the smallest drizzle of oil - just enough to leave a very thin gloss over the pan. Pour in about 1 cup pumpkin seeds with a pinch of sea salt.
Toast seeds for about 4 to 6 minutes by stirring constantly (they burn extremely fast so best not to leave them). When they begin to make small popping sounds and turn a nice golden tone along the edge, remove from pan and allow to cool.
Meanwhile, take pork shoulder, all broth and cooking juices from slow cooker (or from your fridge if prepped in advance) to the large soup pot. Stir, cover and let simmer (don’t boil) for 10 to 20 minutes to infuse all ingredients. Stir every 5 min.
Serve and garnish with sour cream, cilantro, toasted pumpkin seeds, a couple slices of jalapeno, and a wedge of lime.