Apple Squash Pulled Pork Casserole | by Sonia! The Healthy Foodie

Apple & Butternut Squash Pulled Pork Casserole

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 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 30 minutes
Servings 4
Calories 500kcal
Author Sonia! The Healthy Foodie


Part I

  • 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

Part II

  • 2 large red apples diced
  • ½ medium butternut squash diced (about 500g or 4 cups)
  • 1/3 cup raisins

Cooking Liquid


  • 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.


Calories: 500kcal | Carbohydrates: 51g | Protein: 53g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 143mg | Sodium: 459mg | Potassium: 1563mg | Fiber: 6g | Sugar: 24g | Vitamin A: 10015IU | Vitamin C: 30mg | Calcium: 86mg | Iron: 3mg