Cider-Braised Pork Shoulder with Butternut Squash on the Grill Recipe

Introduction

Master the art of grilling with this mouthwatering recipe for Cider-Braised Pork Shoulder served with Butternut Squash. This dish is perfect for a hearty meal that’s sure to impress.

Ingredients

• 1 (6–7-pound) bone-in pork shoulder (Boston butt), preferably skinless
• 3 tablespoons kosher salt, plus more for seasoning
• 2 medium butternut squash (about 7 pounds total)
• 1 tablespoon extra-virgin olive oil, plus more for rubbing
• 2 cups apple cider or juice
• ½ cup low-sodium soy sauce or tamari
• ½ cup distilled white vinegar, plus more for seasoning
• 1 head of garlic
• 6 scallions, trimmed
• Steamed white rice, for serving

Instructions

1. Prep the Pork

   Rub the pork shoulder with 3 tablespoons of salt and let it rest at room temperature for 1-2 hours.

2. Grill the Squash

   Halve the butternut squash lengthwise, scoop out seeds, season with salt, rub with oil, and place cut side down on the preheated grill.

3. Brown the Pork

   Once the pork reaches room temperature, pat it dry, then brown all sides in a large Dutch oven with 1 tablespoon of oil on the grill. Transfer the pork to the grill, discarding excess fat.

4. Braise the Pork

   Return the Dutch oven to the grill, add cider, soy sauce, vinegar, and the halved garlic head. Return the pork to the pot, cover with foil and lid, and braise for 3–3½ hours, turning once.

5. Cook the Squash

   Grill the squash until tender, about 1–1½ hours.

6. Finish the Pork

   Let the pork rest, then shred into pieces, discarding excess fat. Squeeze the roasted garlic into the cooking liquid, return the pork to the pot, and season with salt and vinegar.

7. Serve

   Reheat the pork in its juices, arrange the squash on plates, top with pork and cooking liquid, and garnish with scallions.

Tips

• Letting the pork rest at room temperature before cooking ensures even cooking.
• Browning the pork before braising enhances the depth of flavor.
• Use a meat thermometer to check for doneness. The pork should be tender and easily fall apart.

Variations

• For a spicier version, add red pepper flakes or chili powder to the braising liquid.
• Swap apple cider for hard cider to introduce a greater depth of flavor.
• Instead of butternut squash, try acorn squash or sweet potatoes.

Best Pairings

• Serve with a light-bodied red wine like Pinot Noir.
• Pair with a crisp apple cider for complementary flavors.
• Enjoy alongside a simple green salad with a bright vinaigrette.

Conclusion

This hearty, flavorful dish combines the tenderness of cider-braised pork with the sweetness of butternut squash, all grilled to perfection. Whether for a weekend gathering or a special dinner, this recipe will surely delight your guests.