Pulled Pork Stuffed Squash

1. Preparing the pork: Remove the pork shoulder from the refrigerator 30 minutes before cooking. Combine all the dry rub ingredients in a bowl. Pat the meat dry and generously apply the rub to all surfaces, massaging it in well to help the spices adhere.

2. Initial smoking: Preheat the smoker (or BBQ for indirect cooking) to 110°C (225°F), using applewood or maple wood. Add the pork shoulder and smoke for approximately 4 to 5 hours, until the internal temperature reaches 74°C (165°F) and a nice dark crust (the bark) has formed.

3. Braising with apple cider: Place the pork in a disposable aluminum pan or double-wrap it in heavy-duty aluminum foil. Before sealing tightly, pour the apple cider and apple cider vinegar into the bottom. Return to the smoker (or oven) at 135°C (275°F) for another 2 to 3 hours, until the internal temperature reaches 95°C to 98°C (203°F to 208°F). The meat should pull apart easily with a fork.

4. Preparing the squash: While the pork is resting, cut the squash in half lengthwise using a sharp knife. Using a spoon, remove the seeds and stringy flesh. Lightly brush the inside with olive oil and season with salt and pepper. Preheat the oven or BBQ to 190°C (375°F) and cook the squash for 20 to 25 minutes, cut side down. The flesh should begin to soften while remaining firm enough to hold the filling.

5. Pulling the pork and preparing the fall sauce: Remove the pork and carefully reserve all the cooking juices. Shred the meat using two forks, removing any excess fat. In a saucepan, pour in 1 cup of the strained cooking juices, then add the BBQ sauce, maple syrup, Dijon mustard, cinnamon and nutmeg. Simmer over medium heat for 10 minutes to reduce and thicken. Remove from the heat and whisk in the cold butter. Mix half of the sauce directly into the pulled pork to make it extra juicy.

6. Assembly and finishing: Using a fork, gently scrape some of the cooked flesh inside the squash to loosen it slightly, being careful not to pierce the skin, then add a spoonful of sauce. Generously fill each squash half with the juicy pulled pork, pressing it down well. Drizzle with additional sauce, then top generously with shredded Cheddar or Gruyère cheese.

7. Browning the cheese: In the oven - Place the filled squash halves uncovered under the broiler for 5 to 8 minutes, watching closely, until the cheese is golden brown and crispy. On the BBQ - Cook uncovered over indirect heat at 220°C (425°F) for 12 to 15 minutes.