Pig in a pumpkin (pumpkin-braised pork)

Cut about four pounds of pork shoulder into large chunks.

In a large mixing bowl season with plenty of kosher salt, black pepper, cayenne, dry thyme, crushed fennel seed, chopped rosemary and sliced shallots; mix thoroughly.

Cover with parchment and refrigerate overnight so the seasoning penetrates.

Sprinkle over a couple tablespoons of flour and toss with tongs to coat.

Brown thoroughly on both sides over medium-high heat in a little olive oil, in two batches so as not to crowd the pan.

Cut the lid off a pie pumpkin, knife at 45 degrees two or three inches from the stem, an inch at a time; remove seeds and fibers and scrape the inside clean.

Set the pumpkin in a baking dish lined with parchment; fill with the browned meat, shallots, scraps and juices; pour in a couple cups of hard cider and put the lid on.

Roast at 350 degrees almost four hours, until the meat is very tender when tested with a skewer.

Rest; brush the outside with the rendered fat; spoon off the fat and combine the pan juices with those inside the pumpkin for a sauce.

Serve pork and pumpkin flesh with the skimmed cooking liquid and a sprinkling of chopped Italian parsley.