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.