Ingredients Jump to Instructions ↓

  1. One 3-1/2 pound pork shoulder roast

  2. 2 Tablespoons oil

  3. 1/2 teaspoon dried thyme

  4. 1/2 teaspoon ground sage

  5. 5 whole allspice berries

  6. Salt and freshly ground black pepper

  7. 1 cup chicken broth

  8. 1/2 cups water

  9. 1 whole bay leaf

  10. 1 medium acorn squash, cut in half lengthwise and seeded

  11. 6 small new potatoes, peeled

  12. 6 small carrots, peeled and cut into 2-inch pieces

  13. 1 large onion, cut into wedges

  14. 2 medium cooking apples, cut into wedges

  15. 2 teaspoons cider vinegar

  16. 1 package pork gravy mix

Instructions Jump to Ingredients ↑

  1. Heat oil in a heavy Dutch oven over medium heat. Brown the pork roast on all sides. Sprinkle with thyme , sage , salt, and pepper. Add chicken broth, water, allspice berries, and bay leaf. Simmer, covered, for 1 hour, turning twice during cooking.

  2. Cut acorn squash cross-wise into 1-inch thick slices. Remove peel and cut into 1-inch cubes.

  3. Add acorn squash, potatoes , carrots, and onions to the pork in the Dutch oven. Simmer for 25 minutes. Add apples and cook an additional 10 minutes.

  4. Remove pork, vegetables, and apples to a platter and keep warm. Remove and discard allspice berries and bay leaf. Stir vinegar and gravy mix into the liquid in the pot. Heat, stirring constantly, for 1 minute until thickened.

  5. Serve gravy with the meat and vegetables.

  6. Yield: 6 to 8 servings


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