Shredded Pork Butt and Mashed Vegetables

Shredded Pork Butt and Mashed Vegetables

3 small onions

2 medium carrots

2 stalks celery

4 lb pork butt roast (bone in)

1 cup applesauce

2 Tbl Worcestershire sauce

1 cup chicken stock

Few sprigs of fresh herbs (rosemary and thyme here)

1 large celery root

5-6 medium carrots

1 head cauliflower

1 cup of milk

½ cup cream

4 Tbl butter

1 lb Brussels sprouts

Salt and pepper to taste

The Pork

  1. Preheat your oven to 400F

  2. Place the pork on a large sheet tray and sprinkle it with about 1 Tbl each of salt and pepper.  Rub the seasoning all over, let the pork sit, and wash your hands for the next step.

  3. Roughly chop the onion, carrot, and celery and place in the bottom of a dutch oven.  They should only cover the bottom in one layer. If you have more than one layers worth of vegetable, you can save them for the vegetable mash.

  4. Place the pork on top of the vegetables.

  5. Combine the applesauce, Worcestershire sauce, and chicken stock.  Pour this over the pork and add the sprigs of fresh herbs. The liquid should only come about halfway up the pork. If you have extra, discard it.  

  6. Place the lid on the dutch oven, and place the whole thing in the oven.  Turn the heat down to 250F, and cook for about 4 hours, or until the pork shreds easily.

The Mashed Vegetables

  1. Chop the vegetables into small pieces (this helps them cook faster), and place in a large stockpot.

  2. Add the milk, cream, butter, and a pinch of salt.  Bring the liquid to a simmer, turn the heat to low, and cook until the vegetables are mashable, stirring occasionally (about 30-40 minutes). Mash roughly and season to taste.

  3. Place the Brussels sprouts on a sheet pan and toss with avocado oil, salt, and pepper.   Roast at 400F for about 15-20 minutes.


  1. Spread the mashed vegetables into a large casserole dish.

  2. Shred the pork, discarding the herb sprigs and vegetables in the bottom of the dutch oven (actually, I used the vegetables, but you don’t have to). Spread the pork evenly over the mashed veg.

  3. Scatter the Brussels sprouts evenly(ish) over the meat.

Adding garlic to this would have been a great idea.  I recommend you add a few smashed cloves to the bottom of the dutch oven before roasting the pork, and maybe cooking and mashing some in with the vegetables as well.

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