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Chef John's Pumpkin-Braised Pork

Large chunks of pork shoulder are marinated overnight in a simple spice rub and browned before they're placed in a large cooking pumpkin, which is easy to find under the label "sugar" or "pie" pumpkin. Pouring hard cider in to cover the pork will result in a super flavorful braising liquid. Be sure to add some more cider halfway through baking to make up for the evaporated liquid. After taking your pig in a pumpkin out of the oven, you'll mix the braising liquid with the rendered pork fat from the bottom of the pan to create a rich sauce. That's all there is to this versatile fall recipe; season the pork however you wish--either way, it'll add major pizzazz to the pumpkin. Get the recipe for Chef John's Pumpkin-Braised Pork.

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