HEARTLAND PORK POTLUCK
This is a great autumnal dish, enriched with butternut squash and dried cranberries. Adding a bit of cornstarch towards the end of the pork's cooking time creates a nice gravy for serving. Serve it over wide egg noodles or rice. Cold apple cider would be a perfect beverage!
12 pounds pork shoulder, cut into 1-inch cubes
4 carrots, cut into 1/2-inch pieces
1 pound butternut squash, peeled and cut into 1/2-inch cubes
1 onion, chopped
2/3 cup dried cranberries
2 tablespoons olive oil
1 tablespoon red currant jelly
2 teaspoons finely grated orange zest
1 teaspoon dried oregano
1 teaspoon dried thyme leaves
1 teaspoon coarse salt
1/2 teaspoon ground mace
1/2 teaspoon freshly ground black pepper
1 bay leaf
2 1/2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons chopped flat-leaf parsley
1. Combine all of the ingredients except the cornstarch and parsley in the crock pot. Cover and cook on high heat for 4 1/2 hours, stirring occasionally.
2. Place 1 cup of the cooking liquid in a small bowl. Add the cornstarch and whisk to combine. Slowly pour it back into the crock pot, whisking constantly, until combined. Cover and cook 30 minutes longer. Adjust seasonings and stir in the parsley. Serve immediately.
6 to 8 portions
