Last updated on August 16th, 2019
Last weekend was too much fun. I had the pleasure of taking my mother and sister to the Farmer’s Market in Hillcrest. It was my sister’s first time at a farmer’s market. She had no idea what she was in for. I was taking her to one of the largest and best farmer’s markets in all of San Diego. After spending thirty minutes trying to find parking, we were finally able to start walking over. I was told by a friend I needed to try out Nicolau Farms and their goat cheese. Lucky for us, they had one last serving of their goat’s milk lavender and honey gelato. We grabbed some gelato, goat’s milk cheese and a little bit of fresh chevre.
I had already planned on making a pumpkin chili that weekend, and I knew this would be the perfect “cherry” to the top of my sundae. I did need to find a nice hunk of meat though. On we traveled on foot to dozen’s of booths where I checked out and then purchased plenty of persimmons, greens, and an acai bowl. I finally got to the Da-Le Ranch booth, where the line was long. I heard from another friend of mine how great their pork roasts were, so I was lucky to find there was still some left. I had the pleasure of meeting with the owner’s daughter Ashlie. She gave me a beautiful 3-pound roast and a big jar of leaf lard.
Boy, did my Sunday go from incredible to beyond incredible during those few moments. All I had to focus on was getting the cheese home, so I could actually incorporate it into the dish instead of directly transporting it into my mouth. Yep, it was tough– I ate half. Back to the chili, this mixture is pretty mild and is more bold and hearty versus spicy. The chili powder doesn’t give it too much of a kick over the pumpkin, so it resonates perfectly into a nice and warm Fall treat!
Pumpkin and Pork Chili
Servings 8 -10
- 3 pounds pork shoulder or butt
- 1 teaspoon sea salt
- 2 teaspoons cinnamon
- 1 teaspoon white pepper
- 1/4 cup chili powder
- 3 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- a sprinkle of red chili pepper flakes
- 3 bay leaves
- 2 tablespoons Tamari
- 2 teaspoons apple cider vinegar
- 12 ounces pear or apple cider
- 12 ounces tomato paste
- 28 ounces diced tomatoes
- 28 ounces pumpkin purée
- 1/4 cup pure honey
- 1/2 cup cold brew coffee
- In a small bowl, mix the dry spices (sea salt, cinnamon, white pepper, chili powder, paprika, garlic powder, onion powder, red chili flakes)
- Place the pork roast onto a cutting board and rub the mixture into the whole slab. Now, transfer the pork into the bottom of a slow cooker or Crockpot.
- In a large bowl, whisk together the honey, pumpkin puree, tomatoes, tomato paste, apple cider vinegar, tamari, cider, and cold brew coffee.
- Pour the mixture over the pork roast. Place the bay leaves into the liquid and close the lid.
- Cook for 8-10 hours on low. Then, pull out the pork and shred it with two forks. Place it back into the pot and mix everything together thoroughly.
- Pour into a bowl and sprinkle some goat cheese, pine nuts and green onions on top. No, really whatever you want. It's great on its own!
|Monica Stevens Le|
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.