Braised Pork

• 4 lb pork roast
• 2T avocado oil (olive oil works fine)
• 2 C apple cider
• 2 C chicken broth
• 2 T Dijon mustard
• 1 garlic head (the whole bulb)
• 3 rosemary sprigs
• 4 thyme sprigs
• 1 red onion cut into thick slices
• 2 apples cut into bite size wedges
• salt

• pepper

  Sweet Roasted Carrots

• 2 lbs carrots cut into 3" pieces

• 2 T olive oil
• 2 T butter
• 2 T coconut sugar (can substitute white or brown sugar)
• 2 T honey
• 1 T balsamic vinegar
• salt
• pepper

1. Preheat oven to 325.
2. Cut pork into 4 equal pieces.
3. Pat pork dry with paper towels and generously season with salt and pepper.
4. Heat oil in a dutch oven over medium-high heat.
5. Add pork pieces in a single layer. Sear 4-5 minutes per side until browned. This will take about 20 minutes. You may need to do in batches.
6. While pork is searing, whisk cider, stock and mustard.
7. If your dutch oven in not oven proof, transfer to oven proof dish large enough to hold all ingredients. Pour braising liquid over pork. Arrange rosemary, thyme and garlic on top of pork. Cover dish.
8. Braise for 1.5 hours. Flip pork and continue cooking for another 1 hour.
9. While pork cooks, cut carrots and prepare sauce for carrots.
10. Combine butter, sugar, hone and balsamic vinegar in small sauce pan. Stir over medium heat until mixture boils. Remove from heat.
11. Place carrots on a baking sheet tossed with olive oil, salt and pepper.
12. Add onions and apples to dish. Cover and return to over for another 30 minutes. to finish cooking.
13. Remove pork from oven and let rest for 30 minutes in braising liquid.
14. While pork rests, cook carrots. Heat oven to 400. Pour sauce of carrots and bake for about 20 minutes.
15. Before serving roast, squeeze garlic head to release garlic. Stir to combine.
16. Serve roast and carrots with generous ladel full of braising liquid, apples and onions and a side salad if desired.