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Cider-Braised Pork Shoulder with Butternut Squash

From Statesboro Market2Go

<p>Delightfully flavored with local produce, this recipe makes many servings, so it&#8217;s great for parties! lease consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 10 (with leftovers)

1 6-7 pound Bone-in pork shoulder (Boston butt), preferably skinless
3 tablespoons Kosher salt
2 medium sized Butternut squashes
1 tablespoon Olive oil (plus a bit more)
2 cups Apple cider or juice
1/2 cup Soy sauce
1/2 cup Distilled white vinegar (plus a bit more)
1 head of Garlic
6 Scallions (thinly sliced)
Steamed white rice (for serving)

Step by Step Instructions
  1. Put the pork shoulder onto a rimmed baking sheet, then rub it all over with 3 tablespoons of salt. Let the pork sit uncovered for 1 to 2 hours. Preheat oven to 300 degrees.
  2. Slice the butternut squashes in half lengthwise and use a spoon to scoop out any seeds and the stringy parts. Season them with salt, rub them with oil, and lay them cut side down on a separate rimmed baking sheet.
  3. Pat the pork shoulder dry with paper towels, then heat 1 tablespoon of olive oil in a Dutch oven over medium high heat, then brown the pork on all sides (should take about 15 minutes total). Transfer the pork back to its baking sheet. Discard the cooking juices from the Dutch oven.
  4. Return the Dutch oven to medium-high heat, then add the apple cider/juice, soy sauce, and 1/2 cup vinegar. Scrape the bottom of the pan to dislodge any stuck on pork bits. Slice a head of garlic in half crosswise, then add it to the Dutch oven. Put the pork shoulder back into the pot.
  5. Cover the pork with aluminum foil, cover the pot, and put it into the oven with the squash on a baking tray on an oven rack above. Turn the pork after 1 1/2 hours, remove the squash from the oven, Continue to bake the pork for 2 more hours.
  6. Put the pork shoulder onto a serving platter and let it rest for 1 hour. Do not pour out the juices from the cooking pot. Remove the garlic from the cooking pot and squeeze the cloves back into the pot and discard the garlic skin.
  7. Tear the pork into pieces (discarding any fat or gristle), then put the shredded pork back into the Dutch oven. Season with salt & vinegar to taste and reheat.
  8. Serve the pork with squash, a side of rice, and garnished with the cooking juices and sliced scallions.