Pascale’s Prep of the Week ?

I’m switching it up this week with a delightful one-pot pork meal from the Whole 30 book. It’s delicious and easy to prepare; I especially loved the fresh butternut squash.

The recipe asks for pork shoulder, but if you can’t find it, pork butt or picnic shoulder roast are excellent substitutes. These cuts all come from the same area but include different sizes and portions of the shoulder muscle.

Roasted Pork Shoulder with Butternut Squash, Kale and Tomatoes

Prep Time: 10 min
Cook Time: 3 hours
Total Time: 3 hours 10 minutes

Ingredients:
– 2 tsp paprika
– 1 tsp chili powder
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 lime, juiced
– 1 1/2 lbs. pork shoulder (boneless)
– One butternut squash, 1-inch-diced
– One bunch kale – stems removed, leaves chopped
1 cup diced tomatoes

Directions:
Preheat the oven to 300F

Mix the spices in a small bowl. Add the lime juice and stir. Place the pork in a Dutch oven or deep roasting pan and coat all sides of the pork with a spice mixture. Add 1 cup of water and cover tightly with a lid or aluminum foil. Cook in the oven, turning the pork shoulder in the pan every 45 minutes.

After 2 hours and 15 minutes, add the butternut squash and 1/2 cup of water to the Dutch oven or pan. Cook for 30 more minutes, then add the kale and tomatoes. Place back in the oven for 15 minutes more.

Remove the pan from the oven and leave covered until you are ready to serve. With tongs or a slotted spoon, arrange the vegetable on plates, then break the pork apart into generous chunks and spoon over the vegetables. Spoon the braising liquid from the pan over the pork