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RECIPE NOTES
This one-pot meal is the perfect centrepiece for a special fall or holiday gathering, especially when made in the beautiful Pumpkin Cocotte. It requires less than half an hour of active time, and results in a richly flavoured meal packed with warm fall spices. Keep in mind this cut of pork will shrink significantly as it braises, so aim for a cut that just fits the pot.
INSTRUCTIONS
Preheat oven to 375°F. Season pork all over with salt and pepper.
Heat 2 tablespoons canola oil in a Pumpkin Cocotte set over medium-high heat. When the oil is hot, add the pork roast to the pot, starting with the fat side down. Sear on all sides until browned, about 4 minutes each side. Remove pork roast from the cocotte and set aside on a plate.
Lower heat to medium and add the onion and garlic to the pot. Season with a pinch of salt and pepper. Cook until onions are starting to lightly brown, about 5 minutes. Add the apple cider and stir, scraping up any browned bits. Add the honey, bay leaf, cinnamon stick, thyme sprigs and red pepper flakes (if using) and stir again. Return the pork to the pot along with any accumulated juices on the plate. Add 1-2 cups of stock to the pot, until the liquid is about 2 inches below the rim. Bring liquid to a simmer, cover pot with the lid and place in preheated oven. Braise until pork roast is starting to fall apart, about 2 hours.
Remove the cocotte from the oven, uncover and add the butternut squash pieces around the roast. Re-cover and return pot to the oven. Continue braising until the squash is fork-tender and the pork easily pulls apart, about 30 minutes longer.
Remove from the oven, uncover and allow pork to rest for about 10 minutes. Season sauce to taste with additional salt and pepper if desired.
