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🎃 Pig in Mini Pumpkins (Onion-Free Adaptation)

Ingredients
  • 4 small pumpkins (1–1.5 lb each)
  • 3 1/2 lbs 3 pork shoulder, boneless, cut in 2-inch chunks
  • Salt & black pepper
  • 1 Tbsp flour (optional, helps browning/thickening)
  • Olive oil for searing
    • Seasoning mix for pork:
  • 1/2 tsp hing (asafoetida)
  • 2 tsp crushed fennel seed
  • 1 tsp smoked paprika
  • 1 tsp red chili flakes or cayenne
  • 1 tsp ground coriander (optional)
  • 1 Tbsp fresh rosemary & thyme
  • 2 - 2 1/2 cups hard cider (or apple cider + splash of stock)
Instructions
    Prep pumpkins
  1. 1
    Cut tops, scoop seeds/fibers. Rub insides lightly with oil and salt. Place in a roasting pan that can hold them upright.
    2. Season & brown pork
  2. 2
    Toss pork with salt, pepper, and spice mix. Optionally dust with flour. Brown in batches in hot oil until well seared.
    3. Fill pumpkins
  3. 3
    Divide pork evenly among the pumpkins. Pour ~½ cup cider into each pumpkin (don’t overfill — leave room). Place lids on pumpkins.
    4. Bake
  4. 4
    Roast at 350 °F (175 °C) for 1¾–2 hours. Check at 1½ hours: pumpkin flesh should be tender when pierced, and pork nearly fork-tender. Add cider if liquid cooks off.
    5. Finish
  5. 5
    Rest 10 minutes. Remove pork with some pumpkin flesh, slice pumpkins into halves/quarters for plating, or serve whole mini pumpkins as individual portions. Spoon sauce over the top.
Read it online: https://wayfarerspantry.com/thepantry/recipe/%f0%9f%8e%83-pig-in-mini-pumpkins-onion-free-adaptation/