Chef John's Pumpkin-Braised Pork
While this would work in any pumpkin, try to find ones sold as 'sugar,' or 'pie' pumpkins, since they have a thicker, sweeter flesh, compared to the ornamental ones sold for jack-o'-lantering. I believe the variety I used was called 'cannonball,' but simply look for round, heavy-feeling varieties about the size of a volleyball.
You can use up to 4 pounds of pork.
Thanks to the little bit of flour on the pork, the sauce should have a nice thickness, but you can always adjust that with some more roux.