I made this dish in a slow cooker and cooked in on low for 8 hours. I did it by putting browning the meat first and then adding all of the ingredients at once. It tasted delicious and made plenty of left over for the freezer! I have included the original recipe below in case you don’t have a slow cooker.
2 large onions, sliced
950g (2lb) 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
2 large red apples, diced finely
½ medium butternut squash, diced finely (about 500g or 4 cups)
1/3 cup raisins
1 cup sweet apple cider (or unsweetened apple juice)
1 tbsp Dijon mustard
2 tbsp apple cider vinegar
½ tsp Himalayan or fine sea salt
½ tsp freshly cracked black pepper
¼ tsp freshly grated nutmeg
¼ tsp Chinese five spice
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 325F 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.