Once fall hits, grocery stores and farmer’s markets turn into a harvest festival, and we’re always looking into new ways to use the gorgeous root vegetables and squashes that line the produce aisle. Here, we’re making a one-pot braised pork roast with butternut squash and root vegetables that takes comfort food to the next level. Enjoy a hearty meal that warms your bones, then wrap up in a blanket and enjoy an evening of autumn bliss.
Here’s how to make it.
One-pot Braised Pork with Root Vegetables
Ingredients
- 2 3/4 lb. bone-in pork butt or shoulder
- 1/4 cup spicy mustard
- 2 Tbsp. dijon mustard
- 2.5 Tbsp. avocado oil, divided
- 2 tsp. apple cider vinegar
- 2 Tbsp. chopped sage
- 1 Tbsp. chopped rosemary
- 2 tsp. thyme leaves
- 4 cloves garlic (minced) plus 6-8 whole cloves
- 1 tsp. salt
- 1 tsp. black pepper
- 1 apple
- 1 small onion
- 1/2 cup broth
- 4+ cups of your favorite root vegetables, cut into 1” cubes
Directions
Preheat your oven to 425 degrees Fahrenheit.
Rub your pork with a tablespoon of avocado oil. In a small bowl, combine the spicy mustard, dijon mustard, apple cider vinegar, sage, rosemary, thyme, minced garlic, salt and pepper.
Rub the mustard mixture all over the pork.
Make slits all over the pork with a knife and place the whole garlic cloves in the slits.
Pour ½ tablespoon of avocado oil in a round dutch oven or braising pan and place the pork in the center.
If the pork has a side with more fat on it, place that side facing up. Cut the apple and onion in quarters and place it around the pork.
Place the pork in the oven uncovered at 425 degrees for 40-45 minutes.
Take the dutch oven out of the oven and flip the pork over.
Add the chicken broth and cover the dutch oven. Reduce the oven temperature to 325 degrees. Allow the pork to cook for around 2 hours, depending on the size and shape of the cut of meat. Ideally, use a meat thermometer and cook until the pork is around 165 degrees Fahrenheit. Check the meat after an hour or so and remove any remaining apple and onion pieces that haven’t broken down. At this time you can add additional broth if you notice too much is evaporating.
Remove the pot from the oven and uncover it. Toss your chopped vegetables in the remaining avocado oil and sprinkle them with salt. Arrange them around the pork in your dutch oven and toss them gently in any of the juices in the pot.
Cover the pot and place it back in the oven for ~40 minutes, or until the vegetables are tender and the pork has an internal temperature of 195-200 degrees. If the vegetables are tender but the pork is still not tender, you can remove the vegetables and place the pork back in the oven.
Slice or shred your pork and serve with the vegetables and pan juices.
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Description
Cozy, comforting braised pork shoulder slow-roasted with tender, sweet root vegetables.
2 3/4 lb. bone-in pork butt or shoulder
1/4 cup spicy mustard
2 Tbsp. dijon mustard
2.5 Tbsp. avocado oil, divided
2 tsp. apple cider vinegar
2 Tbsp. chopped sage
1 Tbsp. chopped rosemary
2 tsp. thyme leaves
4 cloves garlic (minced) plus 6-8 whole cloves
1 tsp. salt
1 tsp. black pepper
1 apple
1 small onion
1/2 cup broth
4+ cups of your favorite root vegetables, cut into 1” cubes
Preheat your oven to 425 degrees Fahrenheit. Rub your pork with a tablespoon of avocado oil. In a small bowl, combine the spicy mustard, dijon mustard, apple cider vinegar, sage, rosemary, thyme, minced garlic, salt and pepper. Rub the mustard mixture all over the pork.
Make slits all over the pork with a knife and place the whole garlic cloves in the slits. Pour ½ tablespoon of avocado oil in a round dutch oven or braising pan and place the pork in it. If the pork has a side with more fat on it, place that side facing up. Cut the apple and onion in quarters and place it around the pork.
Place the pork in the oven uncovered at 425 degrees for 40-45 minutes.
Take the dutch oven out of the oven and flip the pork over. Add the chicken broth and cover the dutch oven. Reduce the oven temperature to 325 degrees. Allow the pork to cook for around 2 hours, depending on the size and shape of the cut of meat. Ideally, use a meat thermometer and cook until the pork is around 165 degrees Fahrenheit. Check the meat after an hour or so and remove any remaining apple and onion pieces that haven’t broken down. At this time you can add additional broth if you notice too much is evaporating.
Remove the pot from the oven and uncover it. Toss your chopped vegetables in the remaining avocado oil and sprinkle them with salt. Arrange them around the pork in your dutch oven and toss them gently in any of the juices in the pot.
Cover the pot and place it back in the oven for ~40 minutes minutes, or until the vegetables are tender and the pork has an internal temperature of 195-200 degrees. If the vegetables are tender but the pork is still not tender, you can remove the vegetables and place the pork back in the oven.
Slice or shred your pork and serve with the vegetables and pan juices.
Notes
Use your favorite root vegetables for this dish. We used turnips, butternut squash and a few baby potatoes, but other options like carrots, parsnips, rutabagas, radishes and sweet potatoes can also be used. Cut them in 1” cubes. If the vegetables are soft prior to the pork being tender, you can remove the vegetables and set them aside.
Braise time will depend on the size and thickness of your cut of pork. Using a meat thermometer with a probe is the best way to ensure that your pork is cooking to the proper temperature.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 455
- Sugar: 0
- Fat: 30 g
- Carbohydrates: 6 g
- Protein: 38 g
- Net Carbs: 5 g
Keywords: braised pork, how to braise pork, ways to use butternut squash, braised pork with root vegetables
About the Author
A food blogger, recipe developer, and personal chef based in Missouri, Priscilla specializes in low-carb, Paleo, gluten-free, keto, vegetarian, and low FODMAP cooking. See what she’s cooking on Priscilla Cooks, and follow her food adventures on Instagram and Pinterest.
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