INGREDIENTS
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2 T Paprika
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2 tsp Ground Cumin
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1 tsp Finely Grated Ginger
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1 tsp Course Sea Salt
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1 Approx. 3lb Pork Shoulder Roast
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1 Med. Butternut Squash, cubed
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1 15oz can Chickpeas, drained and rinsed
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1 pint water
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1 28oz can Diced Tomatoes
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1 Cinnamon Stick
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1 tsp Black Peppercorns