Slow Cooker Pork with Delicata Squash, Mushrooms, and Rosemary Sherry Sauce

Instructions

1. 1

   Season the pork shoulder with 1 teaspoon of the salt, the black pepper, and the sweet paprika.

2. 2

   Heat a large skillet over medium-high heat, about 375°F / 190°C surface temperature. Add 1 tablespoon of the olive oil and brown the pork in 2 batches for 2 to 3 minutes per batch, just until lightly golden. Transfer the pork to the slow cooker.

3. 3

   In the same skillet, add the remaining 1 tablespoon olive oil, the shallots, mushrooms, and garlic. Cook over medium heat, about 320°F / 160°C, for 4 minutes, stirring, until the vegetables begin to soften. Add the tomato puree, rosemary, and sherry vinegar, and stir for 30 seconds.

4. 4

   Pour in the chicken broth and scrape up any browned bits from the pan. Transfer this mixture to the slow cooker over the pork.

5. 5

   Add the delicata squash, bay leaves, and the remaining 1/4 teaspoon salt to the slow cooker. Stir gently so the squash is partially coated with the sauce.

6. 6

   Cover and cook on LOW for 6 hours, or until the pork is very tender and the squash is soft but still holding its shape. If your slow cooker runs hot, start checking at 5 hours 30 minutes.

7. 7

   Remove the bay leaves. In a small bowl, mix the cornstarch with the cold water until smooth. Stir the slurry into the slow cooker.

8. 8

   Cover again and cook on HIGH for 15 to 20 minutes more, until the sauce thickens slightly. For food safety, the stew should be bubbling gently and reach at least 165°F / 74°C before serving.

9. 9

   Taste and adjust seasoning if needed. Sprinkle with the fresh parsley and serve hot.