Pork shoulder with baked pumpkin and mushroom sauce

Season the shoulder with salt and pepper and sear it in 3-4 tbsp heated olive oil on all sides for 3-4 min each, until it takes on a light crust. Place the sealed meat in a tray with a little water and roast about an hour and a half in an oven preheated to 180°C. It is good to let the finished meat "rest" so it keeps its juices. Cut the pumpkin into cubes, season with salt, black pepper and 2-3 tbsp olive oil. Place in a tray and add water up to halfway up the pumpkin. Bake at 180°C for about 45 min. Braise the mushrooms, cut into quarters, in 2-3 tbsp olive oil. Add the butter and the cream. Add a quarter of a finely chopped rosemary sprig, and the rest whole. Reduce the cream for 3-4 min and remove the rosemary sprig. Serve the shoulder, sliced, with the pumpkin as a garnish and the cream sauce.