Braised Pork with Roasted Squash, Quinoa & Wild Rice:

Deciding what’s for dinner, while in the thick of an inconsequentially busy week, sometimes requires deep inspiration and sometimes is just based on those favorites that you consistently go back to. Yes, this year we have probably made braised pork shoulder a dozen times, from late winter and now through fall. Even though this tugs at the essential purpose of The Seasonalist journey, braising remains my eternal boulder that I push up and down a hill in order to find meaning in it. And we just happened to have some extra pork shoulder from our recent Oktoberfest. Freshly braised meats that simply pull apart like liquid comfort are most gratifying at any time of the year. For this version, the addition of seasonal spices like nutmeg, cinnamon, and rosemary brought new meaning to this beloved delight.

SECRET INGREDIENT: Lots of fresh rosemary sprigs in braise adds a deep autumn flavor

Braised Pork with Roasted Squash, Quinoa & Wild Rice

Braised Pork

• Pork shoulder
• Salt & pepper
• Thyme
• Olive oil
• Onion
• Garlic
• Carrots
• Celery
• Rosemary sprigs (several)
• Beer
• Chicken stock

Braise at 250 degrees for 3-4 hrs depending on size of pork shoulder. Let pork rest in braising liquid after removing from oven; then sieve liquid and simmer to reduce.

Quinoa & Wild Rice

• Black rice
• Quinoa
• Salt & pepper
• Bay leaf
• Olive oil
• Garlic
• Onion
• Cumin seeds
• Parmesan
• Parsley

Cook wild rice and quinoa separately (bay leaf with quinoa), and then mix in with sautéed garlic and onions and remaining ingredients. Use mold or cup to form tower for serving.

Squash & Onion Sauce

• Acorn squash
• Olive oil
• Salt & pepper
• Shallot (thinly sliced)
• Garlic (thinly sliced)
• Butter
• Onions (thinly sliced)
• Nutmeg
• Cinnamon
• Cardamom
• Cloves
• Turmeric
• (reduced braising stock)
• Parsley

Roast squash at 350 degrees until tender but firm. Crisp the shallots and garlic until golden and set aside (this will be garnish), then caramelize onions slowly (45-50 min) on med-low heat. After pulling pork and cubing squash, return to oven and broil to crisp.