Pork-Stuffed Pumpkin

Ingredients

• 1 medium pumpkin (about 4-5 pounds)
• 2 pounds of pork shoulder, cut into chunks
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 small apple, peeled, cored, and chopped
• 1 carrot, peeled and diced
• 1 celery stalk, diced
• 1/4 cup apple cider vinegar
• 1/2 cup chicken broth (adjust as needed)
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• Salt and pepper, to taste

Instructions:

Preheat Oven: Preheat your oven to 350°F (175°C).

Prepare Pumpkin: Cut the top off the pumpkin and scoop out the seeds and stringy pulp. Set the pumpkin aside.

Brown the Pork: In a large skillet, heat the olive oil over medium-high heat. Add the pork chunks and brown them on all sides. Remove the pork from the skillet and set aside.

Cook Vegetables: In the same skillet, add the onion, garlic, apple, carrot, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Combine Ingredients: Return the browned pork to the skillet with the vegetables. Add the apple cider vinegar, chicken broth, cinnamon, nutmeg, cumin, paprika, salt, and pepper. Stir to combine and bring the mixture to a simmer.

Fill the Pumpkin: Carefully spoon the pork mixture into the prepared pumpkin, filling it with as much of the mixture as it can hold. If there is any leftover liquid, you can pour it over the top once the pumpkin is filled.

Bake: Place the filled pumpkin on a baking sheet or in a baking dish. Replace the pumpkin lid and bake for 1.5 to 2 hours, or until the pumpkin is tender and the pork is fully cooked.

Serve: Once done, carefully remove the pumpkin from the oven. Slice the pumpkin into wedges and serve the pork stuffing alongside or spooned over the pumpkin.