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

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

Directions:

1. Prep the Pork: Rub the pork shoulder with 3 Tbsp. 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 Arteflame grill.

3. Brown the Pork: Once the pork reaches room temperature, pat dry, then brown all sides in a large Dutch oven with 1 Tbsp. oil on the Arteflame. Transfer pork to the grill, discard excess fat.

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

5. Cook Squash: Grill squash until tender, about 1–1½ hours.

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

7. Serve: Reheat pork in liquid, arrange squash on plates, top with pork and juices, garnish with scallions.

This hearty, flavorful dish combines the tenderness of cider-braised pork with the sweetness of butternut squash, all grilled to perfection on your Arteflame.