Ingredients
- For The Pork Butt
- 1 Villari Prime Bone-In Pork Butt (about 4-5 lbs)
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup apple cider
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- For The Roasted Vegetables
- 4 medium carrots, peeled and cut into large chunks
- 2 medium parsnips, peeled and cut into chunks
- 1 small butternut squash, peeled, seeded, and cut into chunks
- 2 tbsp olive oil
- 1 tbsp fresh rosemary, chopped
- Salt and pepper, to taste
- For The Apple Cider Glaze
- ½ cup apple cider
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
Directions
- Preheat your oven to 325°F (163°C).
- Rub the Villari Prime Bone-In Pork Butt with olive oil, salt, pepper, smoked paprika, cumin, garlic powder, and onion powder, ensuring even coverage.
- In a large oven-safe pot or Dutch oven, heat a bit more olive oil over medium-high heat. Sear the pork butt on all sides for about 3–4 minutes per side until browned.
- Pour the apple cider, Dijon mustard, and apple cider vinegar into the pot with the pork. Cover the pot with a lid and place it in the preheated oven. Roast for 3–4 hours, or until the pork is incredibly tender and easily pulls apart.
- While the pork is roasting, toss the carrots, parsnips, and butternut squash with olive oil, rosemary, salt, and pepper. Spread them on a baking sheet in a single layer.
- About 1 hour before the pork is done, place the vegetables in the oven on a separate rack. Roast for 45–60 minutes, or until golden and tender, tossing once halfway through.
- In a small saucepan, combine apple cider, honey, apple cider vinegar, and Dijon mustard. Bring to a simmer over medium heat and cook for 10–12 minutes until the sauce thickens to a glaze consistency.
- Once the pork is cooked, remove it from the pot and let it rest for 10–15 minutes before shredding.
- Drizzle the apple-cider glaze over the shredded pork and serve with the roasted vegetables.
