This paleo pulled pork and butternut squash casserole has ample notes of sweet apple, spicy seasonal aromas and delicious tones of salted butter. A dream!
Course Main Course
Cuisine American
Prep Time 15 minutesminutes
Cook Time 4 hourshours15 minutesminutes
Total Time 4 hourshours30 minutesminutes
Servings 4
Calories 500kcal
Author Sonia! The Healthy Foodie
Ingredients
Part I
2large onionssliced
2lbpork loin (or boneless butt or shoulder)
¾cupsweet apple cideror unsweetened apple juice
3-4sprigs fresh rosemary
Salt and pepper to taste
Part II
2large red applesdiced
½medium butternut squashdiced (about 500g or 4 cups)
Place the onions, pork roast, sweet apple cider and fresh rosemary in a Dutch oven. Sprinkle generously with salt and pepper, place the lid on and cook in a 325°F oven for about 3 hours, or until meat is tender.
Remove rosemary and, using 2 forks break the meat into small pieces and / or strands.
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. Put the lid back on and return to the oven for an additional 45 minutes.
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.