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Ingredients
US|METRIC
4 SERVINGS
- 1 1/2 lb. pork shoulder boston butt (boneless)
- 1 cup olive oil (possibly more where needed)
- 12 oz. cider (bottle Crispin Original)
- 7 cups low sodium chicken broth (separated)
- 1 Tbsp. coriander (whole)
- 1 bunch thyme
- sea salt
- freshly ground black pepper
- 1 lb. acorn squash (peeled, seeds removed, cut into 1” pieces)
- 2 lb. butternut squash (peeled, seeds removed, cut into 1” pieces)
- 4 oz. cubed pancetta
- 362 grams yellow onion (1 large sweet, chopped)
- 1/2 tsp. garlic salt (black, I recommend Jacobsen Salt’s)
- 1/4 tsp. smoked paprika (to taste)
- 1/4 tsp. cumin
- 1 cup soup (or just enough for garnishing the, optional)
- sour cream
- fresh cilantro leaves
- toasted pumpkin seeds
- jalapenos (sliced)
- lime (cut into wedges)
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