U
sing the gorgeous root vegetables and squashes of fall, let’s make a one-pot braised pork roast that takes comfort food to the next level.
Ingredients
- 2 3/4 lb. pastured, hormone-free 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 chicken bone broth
- 4+ cups of your favorite root vegetables, cut into 1” cubes
Directions
Preheat your oven to 425 degrees.
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 them around the pork.
Bake uncovered at 425 degrees for 40-45 minutes.
Remove the dutch oven out of the oven and flip the pork over.
Add the chicken bone broth and cover the dutch oven. Reduce oven to 325 degrees. Cook for 2 more hours, until the pork, reaches 165 degrees. 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 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.
By Priscilla Chamessian, Mark’s Daily Apple
