Autumn Pork and Pumpkin

in a large skillet, fry bacon in oil over medium-high heat for 4 to 6 minutes or until brown and crisp. Remove bacon and place in a 4- or 5-quart slow cooker.

Season pork pieces with salt and pepper and brown in skillet for about 2 to 3 minutes per side. Transfer pork to slow cooker. In same skillet, add onion, squash, poultry seasoning and nutmeg; heat through about 3 minutes.

Transfer to slow cooker. Add vinegar and apple cider and stir to combine. Cover and cook on low-heat setting for 8 hours or high-heat setting for 4 hours, adding the apples during the last hour of cooking.

Take pork out and shred meat into large chunks. Mix pork back into slow cooker. Serve over mashed potatoes sprinkled with pumpkin seeds, if desired. Makes 4 to 6 servings.