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Peel the butternut squash and potatoes. Remove the seeds from the squash. Cut the squash and potatoes into large pieces. Cook them for 20 minutes in the vegetable stock. Drain them. Mash them with a potato masher. Season with salt and pepper, add 30 g of butter. Mix well.
Mix the pulled pork with the barbecue sauce, cooking liquid, and cilantro. Preheat the oven to 200°C/390°F. Place the pulled pork in an ovenproof dish. Cover with the butternut squash purée. Dot with a few knobs of butter. Bake for 15 to 20 minutes.