Ingredients

  • ¼ tsp Chinese five spice
  • 1 cup sweet apple cider (or unsweetened apple juice)
  • 2 tbsp apple cider vinegar
  • 950g (2lb) pork loin (or boneless butt or shoulder)
  • ½ medium butternut squash, diced finely (about 500g or 4 cups)
  • 1 tbsp Dijon mustard
  • 3-4 sprigs fresh rosemary
  • ¼ tsp freshly grated nutmeg
  • 2 large onions, sliced
  • ½ tsp freshly cracked black pepper
  • 1/3 cup raisins
  • 2 large red apples, diced finely
  • Salt and pepper to taste
  • ½ tsp Himalayan or fine sea salt

Ready In 45 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Place the onions, pork roast, sweet apple cider and fresh rosemary in a Dutch oven.
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Step 2

  • Sprinkle generously with salt and pepper, place the lid on and cook in a 325F oven for about 3 hours, or until meat is tender.
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  • EQUIPMENT:
  • Length: 180 minutes

Step 3

  • Remove rosemary and, using 2 forks break the meat into small pieces and / or strands.
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Step 4

  • Add the butternut squash, apples and raisins right on top. In a separate container, mix all the ingredients for the cooking liquid and pour that right over the dish.
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Step 5

  • Put the lid back on and return to the oven for an additional 45 minutes.
  • EQUIPMENT:
  • Length: 45 minutes

Step 6

  • Remove the lid and continue cooking for 30 minutes more. If you want the top to take a bit of a golden coloration, drizzle a little bit of melted coconut oil all over the casserole after it's done baking and set it under the broiler for 3-5 minutes.
  • INGREDIENTS:
  • EQUIPMENT:
  • Length: 35 minutes