Paleo Apple & Butternut Squash Pulled Pork Casserole
Ingredients
The meat and vegetables
-
2
large
onions, sliced
-
2
lb
pork loin (or boneless butt or shoulder)
-
¾
cup
sweet apple cider, or unsweetened apple juice
-
3-4
sprigs
fresh rosemary
-
Salt and pepper
to taste
The fruits and squash
-
2
large
red apples, diced
-
½
medium
butternut squash, diced (about 500g or 4 cups)
-
⅓
cup
raisins
The cooking liquid
-
1
cup
sweet apple cider, or unsweetened apple juice
-
1
tbsp
Dijon mustard
-
2
tbsp
apple cider vinegar
-
½
tsp
Himalayan or fine sea salt
-
½
tsp
freshly cracked black pepper
-
¼
tsp
freshly grated nutmeg
-
¼
tsp
Chinese five spice
Instructions
- 1. Preheat the oven to 325°F.
- 2. Place the onions, pork roast, sweet apple cider, and fresh rosemary in a Dutch oven, seasoning generously with salt and pepper.
- 3. Cover and cook in the oven for about 3 hours until the meat is tender.
- 4. Remove the rosemary and shred the meat using two forks.
- 5. Add the butternut squash, diced apples, and raisins on top of the meat.
- 6. In a separate container, mix the ingredients for the cooking liquid and pour it over the casserole.
- 7. Cover and return to the oven for an additional 45 minutes.
- 8. Remove the lid and cook for another 30 minutes.
- 9. For a golden top, drizzle melted coconut oil over the casserole and broil for 3-5 minutes.
Nutrition Facts (estimated)
Servings
4
Calories
500
Total fat
10g
Total carbohydrates
51g
Total protein
53g
Sodium
459mg
Cholesterol
143mg
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