I don't have a recipe....but...
I would cut the bits and pieces in flour and brown in a cry little bit of oil....and add liquid....maybe beer...maybe apple juice or cider or perhaps chicken broth and a couple of chinked up onions. Cover and simmer until approaching tender....then add a couple of sage leaves (whole so you can pick them out) and cubes of butternuts quash. Cook until the onion and thes quash are done....seasona nd thicken the gravy.
You could also add potatoes with the squash.
Linda C

This is my favorite pork stew recipe:

Huron County Pork Stew

2 pounds boneless pork butt or shoulder
All-purpose flour, for dredging
4 slices bacon, coarsely chopped
12 small white onions, peeled
1 garlic clove, finely chopped
2 carrots, peeled and cut into 1/2-inch slices
1/2 cup diced celery
4 Granny Smith apples (peeled and cored), diced
1-1/2 pounds russet potatoes, scrubbed and quartered
1 tablespoon chopped fresh sage leaves or 1 teaspoon dried rubbed sage
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
1 cup apple cider
1 cup chicken stock
Salt and freshly ground black pepper

Trim the pork of excess fat and cut into 3/4-inch cubes. Place the flour in a shallow bowl and dredge the pork cubes in the flour. Spread the pork cubes out on a board to allow flour to dry while you render the bacon.

Place bacon in a Dutch oven or large, heavy saucepan over medium heat and saute until it begins to render its fat. Brown all the pork cubes on all sides, a few at a time. Remove pork from the pan and reserve. Remove all but 2 tablespoons bacon fat.

Place the onions, garlic, carrots and celery in the pan and saute until the onions are golden brown, about 15 minutes. Return the pork to the pan and add the remaining ingredients. Bring the mixture to a simmer and simmer, loosely covered, for 1 hour or until the pork is tender. Season to taste with salt and pepper and serve. Serve with hot cornbread or biscuits.

Note: If you prefer a thicker sauce, whisk 1/2 cup of the sauce together with 1 or 2 tablespoons flour.
Stir this mixture back into the Dutch oven and cook for an additional 7 to 10 minutes, or until sauce is thickened and the flour is cooked.

Serves 6
Source: John Hadamuscin's Enchanted Evenings

Pork and Green Bean Stew!

I have no set recipe, but lightly brown your pork chunks along with some garlic, add some beef or chicken stock, a chopped onion, and simmer until tender. Salt if you like.

When almost tender, add some fresh green beans and cubed white potaotes. Continue simmering until potatoes are tender, about 10 minutes. Taste the broth, and adjust salt and pepper.

When serving, add plently of black pepper and a dash of red wine vinegar. It sounds odd, but it is so good. And it is low fat too.

You can also do this in a pressure cooker to save some time and use canned or frozen beans.

Wow! After reading these recipes, I almost wish I had more bits and pieces of that hog. I'll try them all and I even printed out extra for the hog's donor. Thank you, good cooks!

Here's another for you:

LOON CAFÃ'S DIRTY PORK STEW

2 lb. lean pork, cut into 1-inch cubes
1/4 cup oil
1 medium onion, diced large
3 (4-oz.) cans diced green chiles
1 (14 1/2-oz.) can diced tomatoes
2 fresh jalapeño peppers, minced
10 cloves garlic, minced
1 (12 oz.) bottle of beer
2 Tblsp. ground cumin
1 Tblsp. chili powder
1 tsp. black pepper
1 Tblsp. sugar
1 tsp. salt
3 dashes hot pepper sauce
1 Tblsp. chicken base or 4 chicken bouillon cubes
1 Tblsp. beef base or 4 beef bouillon cubes
1 tsp. onion powder
1 cup sliced green onions, whites and greens
In a large Dutch oven or heavy stew pot, brown pork in the oil until it is well-browned and cooked through. Combine the onion, chiles, tomatoes, jalapeños, garlic, beer, cumin, chili powder, black pepper, sugar, salt, hot pepper sauce, chicken base, beef base, onion powder, and green onions; add to the browned pork, add just enough water to cover if needed. Cook at a low simmer for about 1-1/2 hours, or until meat is tender. Serves 6.

Pat,
Another great recipe, and my husband will love a stew that contains beer! Thanks for sharing.

HOw about a tex-mex pork dish? YOu can serve it over floured tortillas stuffed with cheese and onions

or with corn or flour tortillas on the side.

Home Cookin Chapter: Recipes From Thibeault's Table

Pork Chile Verde
================
1 to 2 tablespoons oil
1 cup coarsely chopped onions
1 to 2 pounds lean pork cut into 1/2 inch cubes
1 to 2 tablespoons flour
1/2 teaspoon ground cumin
2 cloves of garlic
2 cans roasted chili peppers
1 can/bottle of Tomatillos
chicken broth
cilantro

Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro.

Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc..

Teresa: I have made the Huron County Pork Stew many times, and we love it. I don't remember where I originally got the recipe, but it was simply called Cider Pork Stew. When cider is out of season here, I use a can of the apple juice concentrate (undiluted) instead. I use the kind on the grocery shelf, not frozen. In fact, I prefer it to cider.

The fresh herbs are very nice in this recipe, and I am always looking for ways to use my fresh sage, especially this time of year.