Braised Pork Shoulder With Squash

1 tbs oil
4 pound bone in pork shoulder roast
2 cups chicken broth
1 1/2 cups chopped onion
1 tbs minced garlic
1 1/2 tsp poultry seasoning
1 tbs lemon zest
2 pound butternut squash, cut in chunks
2 cans 15 oz each white beans

  1. HEAT OVEN TO 325F.
  2. Heat oil in casserole dish. Brown roast on all sides. Add broth, onions, garlic, seasoning and zest. Cover with lid. Bake 2 1/2 hours, turning roast once.
  3. Stir in squash, cover and bake 30 min. Stir in beans, bake covered 15 min. or until pork and squash are tender. Transfer meat to platter. Tent with foil to keep warm. Remove veggies to platter. Skim off fat from liquid.
  4. Thicken sauce with 3 tbs flour blended with 1/3 cup cold water.
  7. [Non-text portions of this message have been removed]

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