Ingredients
2 lb. boneless pork shoulder cut into 1 inch cubes
Salt and pepper to taste
3 Tbs. olive oil
1 yellow onion diced
3 cloves of garlic, minced
1 1/2 tsp. minced fresh ginger
2 tsp. chicken demi-glace
2 tsp. tomato paste
3/4 tsp. ground cinnamon
1/4 tsp. ground coriander
1/8 tsp freshly grated nutmeg
1/8 tsp ground cloves
1/4 tsp red pepper flakes
1 1/2 Tbs cider vinegar
3 Tbs applesauce
9 oz. canned diced tomatoes with juices
1 lb. peeled and diced pumpkin or other winter squash (like butternut)
2 tsp chopped fresh sage
4 tsp chicken stock concentrate mixed with 2 cups water or 2 cups of chicken stock
Preparation
Preheat oven to 325 degrees.
Season pork with salt and pepper. In a large Dutch oven over medium heat, warm olive oil and brown pork on all sides. Transfer to plate.
Reduce heat and add onion to cook until tender (6-8 min). Add garlic, ginger, demi-glace, tomato paste, cinnamon, coriander, nutmeg, cloves, and red pepper flakes. Cook, stirring constantly, about 1 minute. Add vinegar, applesauce, tomatoes and juices, pumpkin, sage, stock and pork. Bring to a boil and season with salt and pepper.
Transfer pot to oven and cook until pork is fork tender (2 to 2 1/2 hours).
