Slow-Roasted Pork Shoulder with Stuffed Squash from Leite's Culinaria

Name: Slow-Roasted Pork Shoulder with Stuffed Squash from Leite's Culinaria
Ingredients: For the pork shoulder; 6 pound boneless pork shoulder roast (the fattiest one you can find–trust us, it’s worth making a special request from your butcher) rind scored; Sea salt and freshly cracked black pepper; 1/4 cup mild olive oil; 4 1/2 cups hard cider or white wine; For the stuffed squash; 2 small winter squash, such as butternut or acorn; 4 tablespoons butter; 1 smallish onion, finely chopped; 3 ounces pancetta or bacon, chopped; 8 ounces mushrooms, stems removed, caps quartered; 1 cup long-grain rice, preferably a mix of brown rice and wild rice; 2 1/4 cups chicken stock or water

Slow-Roasted Pork Shoulder with Stuffed Squash from Leite's Culinaria was pinched from <a href="http://leitesculinaria.com/78402/recipes-slow-roasted-pork-shoulder-stuffed-squash.html" target="_blank">leitesculinaria.com.</a>

INGREDIENTS

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For the pork shoulder

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6 pound boneless pork shoulder roast (the fattiest one you can find–trust us, it’s worth making a special request from your butcher) rind scored

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Sea salt and freshly cracked black pepper

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1/4 cup mild olive oil

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4 1/2 cups hard cider or white wine

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For the stuffed squash

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2 small winter squash, such as butternut or acorn

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4 tablespoons butter

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1 smallish onion, finely chopped

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3 ounces pancetta or bacon, chopped

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8 ounces mushrooms, stems removed, caps quartered

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1 cup long-grain rice, preferably a mix of brown rice and wild rice

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2 1/4 cups chicken stock or water

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