Well, let me tell ya, if you ain’t tried pumpkin with pork, you don’t know what you’ve been missin’! Now, I ain’t no fancy chef, but I know a thing or two about cookin’ up a good meal, and this here combo is something you’ll want to try, especially when the weather starts gettin’ cool. Pumpkin’s all sweet and soft, and pork, well, it’s just rich and juicy. Put ’em together, and you got yourself a mighty fine dish.
First thing, you’ll need a pumpkin. Now, not just any pumpkin will do. You want one of them smaller pumpkins, the kind they call “pie pumpkins” or “sugar pumpkins.” Them big Halloween pumpkins might look all nice, but they ain’t as sweet. So, get yourself one of them small pumpkins, maybe about 3 to 5 pounds, and get ready to work your magic.
You start by cuttin’ the pumpkin open. Be careful though, them skins can be tough! Once you got it open, scoop out them seeds. You can save ’em if you like roastin’ them later. Now, peel the skin off and cut the pumpkin into chunks. Ain’t no need to be fancy with it, just chop it into pieces that’ll cook up nice and soft.
Now, for the pork. You want about 2 pounds of pork shoulder, cut into chunks about 1 ½ inches big. You can use a boneless piece or a bone-in piece if you like, but boneless is easier to work with. Get yourself a good-sized pot, something you can cook on the stove and put in the oven later, and heat up some vegetable oil. Put it on medium-high heat. Once it’s hot, throw in them pork chunks and brown ’em up good. Don’t rush this part. Let ’em get all nice and crispy on the outside. While that’s happenin’, chop up two onions and three garlic cloves. You want that flavor in the mix, so don’t be shy with the garlic!
Once the pork’s browned, toss in the onions and garlic. Stir ’em around till they soften up a bit, then pour in a can of tomatoes—about 14 to 16 ounces. Now, I ain’t sayin’ you gotta use fancy tomatoes, just the regular kind will do. Stir it all up real good, and then it’s time for that pumpkin. Toss in them pumpkin chunks, and mix it all together.
Now, you might be thinkin’, “How long do I cook this, Grandma?” Well, let it cook on the stove for about 10 to 15 minutes, just till the flavors get all mixed up and start smellin’ real good. After that, cover the pot with a lid and pop it in the oven at about 350°F. Let it cook for an hour or until the pumpkin’s soft and the pork’s tender. You’ll know it’s ready when you can stick a fork in that pumpkin and it just falls apart.
When it’s all done, take it out the oven and give it a little taste. I like to season it with a bit of salt and pepper, but you can add whatever spices you like. Some folks might even throw in a little cinnamon or ginger for a spicy kick. You can also add a little fresh parsley if you’re feelin’ fancy.
This here dish is perfect for when the nights are cold and you just wanna sit down with something warm and hearty. It goes real good with some cornbread or maybe a big ol’ slice of homemade bread. Ain’t nothin’ like a warm, savory meal to fill up your belly and make you feel right at home.
And don’t forget about them pumpkin seeds! While your dish is cookin’, you can roast ’em in the oven. Just toss ‘em with a little oil and salt, and roast ‘em till they’re crispy. They’re a good snack for later, or you can sprinkle ‘em on top of your meal for a bit of crunch.
So there you go, a nice simple way to make pumpkin and pork come together. You ain’t gotta be no expert in the kitchen to make this work, just a little time and care, and you got yourself a meal that’s gonna fill you up and warm your heart.
Tags：[pumpkin with pork, pork recipe, pumpkin recipes, fall recipes, easy pumpkin dishes, pumpkin and pork combo, roast pork, pumpkin cooking]
