Spray Dutch oven with oil and put over medium high heat. Brown the roast all over then turn the heat to medium and add the onion and garlic. Cook, turning the roast over, for a couple more minutes, then cover the meat with water, add the bay leaves, put the lid on and cook for 3 hours or until the meat is falling apart. You may need to turn the heat down--the water should be simmering but not at a boil. Remove the meat to a plate to cool and carefully strain the broth, returning the strained broth to the Dutch oven.
Simmer the broth with the tomatoes, pepper, potato and yams until the vegetables are beginning to be soft. Add the corn, peaches, parsley, cilantro, oregano, cumin, lime and sherry. Remove the fat from the pork and break the meat into chunks into the stew. Stir and taste--add salt and pepper if desired, but you may like the flavor without them.
While the pork is cooking, cut the top off the pumpkin at an horizontal angle so the top will make a lid (and not fall into the stew). Scoop out the seeds and pulp from the pumpkin and brush inside with the melted butter. Spoon the stew into the pumpkin, top with the pumpkin "lid" and bake in 350 degree oven for 1 1/2 to 2 hours until the pumpkin is soft but not falling apart. Serve the stew with scoops of the inside of the pumpkin.
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Use a deep dish to bake the pumpkin in as juice may run from the pumpkin as it cooks. Serve in the baking dish, do not try to transfer the cooked pumpkin as it will be soft and will fall apart. A recipe for autumn when pumpkins are plentiful. The presentation is a conversation piece and the flavors of savory pork married with sweet yam and fruit will have everyone asking for the recipe.