It’s officially fall, and even though temperatures remain warm in Dallas, I am excited to start to cook for the season! The season of autumn calls for braised and roasted meats, and root veggies like butternut squash. My Apple Cider Braised Pork with Whipped Butternut Squash is the perfect meal to serve for your next dinner party, or simple enough to put on the table for a weeknight family meal.
The pork slow cooks in the oven for about 3 hours, so with a little prep, dinner can be ready when you are. And your house will smell amazing, too! I love to pair this braised pork with whipped butternut squash, but sweet potatoes, would also make a great side. Another huge bonus…there should be plenty of leftovers. You can easily turn the leftover pork into BBQ sandwiches, or even tacos. It’s a meal worth making this fall!
Ingredients:
3-4 lb pork shoulder or butt, bone-in, cut into 4 pieces
3 garlic cloves, minced
3 tbsp olive oil
2 cups apple cider
1 cup chicken stock
1/4 cup apple cider vinegar
3 tbsp Dijon mustard
3 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 large onion, sliced
1 Honeycrisp apple, sliced
Salt and pepper, to season
Directions:
Preheat oven to 325 degrees. Heat a large Dutch oven over medium heat. Add the olive oil and garlic and let cook for a few minutes until fragrant. Season the pork generously with salt and pepper.
Add the pork to the pan and cook for 3 to 4 minutes per side until brown. Remove the pork from the pan. Add the onions and apples to the pan and cook for 3-4 minutes, scraping up the brown bits on the bottom. Add the pork pieces back into the pot along with the apple cider, chicken stock, apple cider vinegar, Dijon, mustard, and herb sprigs. Gently mix so sauce is well combined. Bring everything to a boil. Remove from heat. Cover the pot and place in the preheated oven and cook for 2 1/2-3 hours, or until the meat is falling apart off the bone and will shred easily. Remove remains from the cooked down herbs. Season with salt and pepper and serve with whipped butternut squash and green beans or your favorite fall veggie! Enjoy!
Whipped Butternut Squash
Ingredients:
4 cups cubed butternut squash (you can also cut in half 2 whole butternut squashes and remove the seeds, then roast them)
3 tbsp olive oil
Salt and pepper
1/2 cup organic half and half
2 tbsp salted grass fed butter
Directions:
Preheat oven to 400°. On a large baking sheet, spread the cubed butternut squash. Toss with olive oil, salt and pepper. Roast the squash in the oven for 20 to 25 minutes, stirring occasionally, or until tender and starting to brown. Removed from oven. Place the roasted squash in a food processor.
In the meantime, combine the half-and-half and butter in a microwave safe bowl. Heat for one to two minutes, until the butter is melted, and the half-and-half is warm. Add the mixture slowly to the squash in the food processor, stopping to scrape down the sides. Blend until the butternut squash is smooth and has a whipped consistency. Remove from food processor and serve with braised pork. Enjoy!
