Cider Pork and Squash Stew

Wash your hands and clean the work surface. Rinse the produce under running water, scrub the squash rind before peeling, and dry everything. Remove any damaged areas. Peel and chop the onion, cut the prepared squash into 1 1/2-inch chunks, and finely chop the sage. Leave the apples whole until needed.

Trim thick surface fat from the pork, leaving the internal marbling, and cut the meat into 1 1/2-inch chunks. Pat dry and season with 1 teaspoon salt and the pepper. Wash your hands and clean the knife, board and surfaces after handling the raw pork.

Heat 2 tablespoons olive oil in the Dutch oven over medium-high heat. Brown the pork in three batches, keeping the pieces in a single layer with space between them. Allow about 5–7 minutes per batch, turning to brown two sides well; the meat will not be cooked through. Transfer each batch to the plate. Lower the heat if the browned residue starts to darken excessively.

Reduce the heat to medium. Add the remaining 1 tablespoon oil, the onion and the remaining 1/2 teaspoon salt. Cook for 6–8 minutes, stirring frequently, until softened. Stir in the flour and cook for 1 minute.

Pour in the cider gradually, stirring and scraping up the browned residue from the bottom. Simmer for 2 minutes. Stir in the broth and sage, then return the pork and its accumulated juices to the pot. The liquid should come most of the way up the meat.

Bring just to a simmer, then reduce the heat to low and cover. Cook at a gentle simmer for 1 1/2–2 1/2 hours, stirring occasionally, until the pork is nearly fork-tender but still offers slight resistance. Avoid a rolling boil, which can toughen the meat and reduce the liquid too quickly.

Skim excess fat from the surface. Add the squash and gently settle it into the gravy. Cover and simmer for 15 minutes.

Meanwhile, peel and core the apples and cut them into thick, approximately 1 1/2-inch chunks. Gently fold them into the stew. Cover and simmer for another 10–15 minutes, until the squash is tender, the apples still hold their shape, and the pork yields easily to a fork.

Check a large pork piece with a clean thermometer; pork must reach at least 145°F and remain at that temperature for at least 3 minutes, although shoulder will cook well beyond this point before becoming tender. If the gravy needs thickening, simmer uncovered for about 5 minutes, gently shaking the pot rather than stirring vigorously. The finished gravy should lightly coat a spoon.

Stir in the apple cider vinegar gently, skim any remaining excess fat, and serve hot, dividing the pork, squash, apples and gravy evenly among six bowls.