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1
To make the pulled pork, combine the spices and sugar, rub them all over the pork roast and refrigerate overnight.
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2
Soak the wood chips in water 20 minutes before cooking.
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3
When ready to cook, partly fill a metal bowl with water.
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4
In the bottom of a charcoal grill, surround the bowl with charcoals.
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5
Ignite the coals, and when they are white, place the roast, fat side up, over the bowl and add some wood chips to the fire.
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6
Cook, covered, 4 to 6 hours, adding wood chips and charcoal every hour as needed, until the roast has reached an internal temperature of 185 degrees.
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7
Allow it to cool for an hour before removing the fat and pulling the pork into pieces.
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8
Meanwhile, make the acorn squash.
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9
Preheat oven to 350 degrees.
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10
Slice off the tops of the squash and enough off the bottoms to make them sit flat.
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11
Scoop out the seeds and rub about 2 teaspoons of butter inside each.
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12
Roast for 40 minutes and keep warm.
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13
To make the polenta souffle, melt the butter in a medium pan.
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14
Stir in the corn flour and cornmeal and cook over medium heat for 2 minutes.
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15
Mix in the milk and 1 cup water and cook, stirring, 5 minutes.
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16
Remove from heat.
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17
Beat 2 tablespoons water into egg yolks, then stir thoroughly into the flour mixture.
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18
Add the salt and pepper.
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19
Meanwhile, whisk the egg whites until they form stiff but not dry peaks; gently mix them into the polenta, using a wooden spoon.
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20
Place about cup of the pulled pork in each squash, and over that, spoon in 1/4 to 1/2 cup of the souffle mixture.
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21
Bake until the souffle has become puffy and brown, 30 to 40 minutes.
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22
Serve immediately alongside additional pulled pork.
