Swabian Hog Recipe

Cooking Instructions

1. 1

   Prepare the Ingredients

   Preheat your oven to 150°C (300°F). Cut the heirloom pumpkin into wedges, remove seeds, and set aside.

2. 2

   Sear the Pork

   In a large oven-safe pot, heat olive oil over medium-high heat. Season the pork shoulder with salt and black pepper, then sear on all sides until browned. Remove from the pot and set aside.

3. 3

   Sauté Aromatics

   In the same pot, add chopped onion and minced garlic. Sauté until the onion is translucent.

4. 4

   Combine Ingredients

   Return the seared pork to the pot. Add the heirloom pumpkin wedges, fresh thyme, and pour in the chicken broth. Bring to a simmer.

5. 5

   Slow Cook

   Cover the pot with a lid and transfer it to the preheated oven. Cook for about 2.5 hours, or until the pork is tender and the pumpkin is soft.

6. 6

   Cook the Farro

   While the pork and pumpkin are cooking, rinse the farro under cold water. In a separate pot, cook the farro in salted boiling water according to package instructions (about 20-30 minutes) until al dente. Drain and set aside.

7. 7

   Finish and Serve

   Once the pork and pumpkin are done, remove the pot from the oven. Shave the black truffle over the dish just before serving. Serve the pork and pumpkin over a bed of farro.