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1
Preheat oven to 250 degrees.
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2
Pat pork dry with paper towels and season with 2 1/2 teaspoons salt and 2 teaspoons freshly ground black pepper.
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3
In a large dutch oven, heat canola oil over medium-high heat.
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4
Add pork shoulder and brown on all sides, about 8-10 minutes total. Transfer to large plate.
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5
Reduce heat to medium.
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6
Add onion and thyme sprigs to dutch oven and cook until onions are translucent, about 5 minutes.
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7
Add garlic and cook one minute more.
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8
Return pork to dutch oven, fat side up, pour in chicken stock and bring to a boil.
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9
Cover and place in oven for two hours.
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10
Turn pork over, recover and cook for 2 hours more.
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11
Raise heat to 400 degrees.
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12
Brush pork with 1/4 cup of the maple syrup and return to oven uncovered for 15 minutes.
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13
Remove pork from dutch oven and place on a platter. Brush with remaining syrup and tent with foil to keep warm.
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14
Place butternut squash on a large sheet pan, sprinkle with chopped sage, 1 1/2 teaspoons kosher salt and 1 teaspoon freshly ground black pepper.
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15
Drizzle with olive oil and toss to coat.
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16
Place in 400 degree oven and roast for 30-35 minutes until tender and lightly golden, stirring once or twice during roasting time.
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17
While squash is roasting, place a sieve over a saucepan and pour pan juices through to remove solids.
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18
Skim fat from top with a spoon, discarding fat.
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19
Bring juices to a boil, then simmer until reduced by half.
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20
Stir in lemon juice.
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21
Test for seasoning, adding more salt and pepper if needed.
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22
Slice pork and serve with butternut squash and pan juices.
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23
Garnish platter with sprigs of sage.
