Recipe by Roger/OH
This has become a family fall tradition. I was a teenager, many many moons ago, when mom first made this. When I came home from football practice, mom said "your dinner is in the oven." I opened the oven "what the %$#@ is this." It was quite good. Prep time does not include the overnight cooking of the pork.
Top Review by Rhonda in Texas
The last of my Fall PAC recipes. This was very good as well as fun to make. I must admit, I kind of had it easy on this one. Yesterday, I made Roger's "Running Creek Spaghetti Sauce" and because it already had the onions, green peppers and mushrooms in it, I simply added the sauce! The slight hint of cloves really compliments the stew. Serving it right out of the pumpkin was fun, too! Thanks for another keeper, Roger!!
- 1 medium pumpkin (one that will fit in the oven)
- 2 lbs pork shoulder, cooked
- 1 1⁄4 teaspoons salt
- 1⁄4 teaspoon pepper
- 1 dash ground cloves
- 1⁄4 cup flour
- 1 (15 ounce) can spaghetti sauce
- 1 can mushroom
- 1 green pepper, diced
- 1 medium onion, chopped
Directions See How It's Made
- Cook pork roast overnight in crookpot with water.
- Let roast cool and shred Cut top off pumpkin like you would for a Jack-O-Lantern.
- Remove seeds from pumpkin.
- Using a metal spoon, scrap the sides to remove some of the pumpkin meat.
- Dice the pumpkin meat In a large sauce pan, add pumpkin meat, shredded pork, and the remaining ingredients, except the flour, and heat through.
- Add flour to pan and mix.
- Preheat oven to 350 F.
- Spoon mixture into pumpkin shell.
- Put top on pumpkin and place pumpkin in a large pan with one inch of water.
- Bake for 2 hours.