Braised Pork Shoulder with Onion Puree and Oven Squash

For the braised pork shoulder with onion puree and oven squash, first season pork shoulder with salt and pepper, turn briefly in flour. Brown the meat on all sides in a roasting pan with a little olive oil. Add the shallots, thyme and garlic and continue to sauté briefly until the shallots begin to color slightly. Cut the vanilla pod in half lengthwise, scrape out the pulp and add both to the pork. Deglaze with the wheat beer. Cover and braise in the preheated oven at 180 °C for about 90 minutes, basting frequently with the gravy.

When the meat is tender, remove from the oven and mix the gravy with some cold butter (mount).

For the pumpkin, mix all the ingredients. Place pumpkin on a baking sheet and cover with aluminum foil. Cook in preheated oven at 160 °C (top/bottom heat) for about 15 minutes.

Cut onions in half with the skin, mix with salt and olive oil and cook in preheated oven at 160 °C (top/bottom heat) for about 15 minutes.

When the onions are soft, remove the peel, mix with crème fraîche and season with salt and grated nutmeg. Serve braised pork shoulder with onion puree and oven squash.

Preparation Tip:

Very good with braised pork shoulder with onion puree and oven squash fit roasted onions.

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