3 pounds 2-inch pieces trimmed pork shoulder (Boston butt)
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon dried rubbed sage
1/2 teaspoon cayenne pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
2 tablespoons olive oil
1 cup chopped thinly sliced pancetta* (about 4 ounces)
2 cups chopped onions
3 garlic cloves, chopped
1 28-ounce can diced tomatoes in juice
2 cups low-salt chicken broth
1 cup dry red wine
2 large fresh fennel bulbs; fronds chopped and reserved, bulbs cut into 1-inch cubes (about 5 cups)
20 1 1/2-inch cubes peeled butternut squash (part of 3-pound squash)

pork, stew, fennel

3/4 cup (packed) dark brown sugar
1/3 cup apple cider vinegar
2 tablespoons water
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons grated lemon peel
1 cinnamon stick
2 cups 1/2-inch pieces fresh rhubarb
1/2 cup dried currants

2 1-pound pork tenderloins
1 tablespoon vegetable oil
pork, tenderloin, rhubarb

14 ounces slab bacon, cut into 1/2-inch cubes

2 pounds uncooked medium shrimp
1/2 fresh lemon

1 cup mayonnaise
3 tablespoons fresh lemon juice
3 tablespoons whipping cream
1 teaspoon prepared white horseradish

1 1-pound bag frozen green peas, thawed
1/3 cup diced dill pickle
1 head of curly endive
3 hard-boiled eggs, peeled, cut into quarters
2 medium tomatoes, cut into wedges
pork, cracklin, shrimp