Acorn Squash With Polenta Soufflé and Pulled Pork

Preparation

1. Step 1

   To make the pulled pork, combine the spices and sugar, rub them all over the pork roast and refrigerate overnight.

2. Step 2

   Soak the wood chips in water 20 minutes before cooking. When ready to cook, partly fill a metal bowl with water. In the bottom of a charcoal grill, surround the bowl with charcoals. Ignite the coals, and when they are white, place the roast, fat side up, over the bowl and add some wood chips to the fire. Cook, covered, 4 to 6 hours, adding wood chips and charcoal every hour as needed, until the roast has reached an internal temperature of 185 degrees. Allow it to cool for an hour before removing the fat and pulling the pork into pieces.

3. Step 3

   Meanwhile, make the acorn squash. Preheat oven to 350 degrees. Slice off the tops of the squash and enough off the bottoms to make them sit flat. Scoop out the seeds and rub about 2 teaspoons of butter inside each. Roast for 40 minutes and keep warm.

4. Step 4

   To make the polenta souffle, melt the butter in a medium pan. Stir in the corn flour and cornmeal and cook over medium heat for 2 minutes. Mix in the milk and 1 cup water and cook, stirring, 5 minutes.

5. Step 5

   Remove from heat. Beat 2 tablespoons water into egg yolks, then stir thoroughly into the flour mixture. Add the salt and pepper.

6. Step 6

   Meanwhile, whisk the egg whites until they form stiff but not dry peaks; gently mix them into the polenta, using a wooden spoon.

7. Step 7

   Place about cup of the pulled pork in each squash, and over that, spoon in ¼ to ½ cup of the souffle mixture. Bake until the souffle has become puffy and brown, 30 to 40 minutes. Serve immediately alongside additional pulled pork.