This is a great dish to throw in the slow cooker or dutch oven. I’ve adapted this recipe from Everyday Paleo’s stove top version here. Yesterday I went to yoga at 4:15 and knew I didn’t want to come home and cook a big dinner. Before I went to class I threw everything in a dutch oven and set the automatic oven feature to cook for 2 hours at 325 degrees. I came home to a wonderful smell. As I was preparing the roast my 4 year old yelled “No, don’t trim it all off, I like the fatness.” He didn’t want me to cut all the fat off. This is one dish the whole family will eat.
Ingredients
- Large bone-in pork roast
- Butternut squash, peeled and cut into large cubes
- ½ cup dried tart cherries
- ¼ cup Balsamic Vinegar
- ½ cup chicken broth
- 1 – 2 Tbsp of dried rosemary
- 1 tsp onion powder
- Salt and pepper
Instructions
Peel and cube butternut squash and toss into a dutch oven. Salt and pepper pork roast and place on top of squash. Sprinkle onion powder and rosemary over pork. Add dried cherries. Pour balsamic vinegar and chicken broth over everything. Cover and place in oven at 325o for 2 hours. Slice and serve when done. Be sure to drizzle the drippings over everything too. We also had steamed asparagus as a side. You can add whatever green vegetable you would like.
