Serves 1
Directions
- 1Cut the pork into medium-sized pieces.
- 2Season the pork with salt and pepper.
- 3Dice the onion.
- 4Chop the celery.
- 5Peel and dice the carrot.
- 6Smash and mince the garlic.
- 7Heat oil in a Dutch oven.
- 8Sear the pork on all sides until browned.
- 9Remove the seared pork from the Dutch oven and set aside.
- 10Add the diced onions, celery, carrots, and minced garlic to the Dutch oven and sauté until softened.
- 11Sprinkle flour over the vegetables and stir to combine.
- 12Pour in red wine and stir.
- 13Return the seared pork to the pot.
- 14Add rosemary and chicken broth to the pot.
- 15Season with salt.
- 16Stir everything together.
- 17Cover the Dutch oven and place it on the stove over medium heat to simmer.
- 18Bake sweet potatoes until tender.
- 19Carefully remove the sweet potatoes from the oven.
- 20Cut the sweet potatoes in half.
- 21Scoop out the sweet potato flesh into a bowl.
- 22Mash the sweet potatoes with a hand mixer.
- 23Add maple and cinnamon butter to the mashed sweet potatoes.
- 24Mash until smooth.
- 25Season with salt.
- 26Continue mashing until fully combined and smooth.
- 27Remove the lid from the Dutch oven with the braised pork.
- 28Remove the rosemary sprig.
- 29Shred the pork using two forks until tender.
- 30Transfer the shredded pork into a baking dish.
- 31Evenly spread the pork in the dish.
- 32Pipe the mashed sweet potato mixture over the pork in rows using a piping bag.
- 33Bake the casserole until golden brown.
- 34Brush the top of the casserole with melted maple and cinnamon butter.
- 35Garnish with fresh chives.
Ingredients
- pork
- salt
- pepper
- oil
- 1 onion
- 3 stalks celery
- 1 carrot
- 1 garlic clove
- flour
- red wine
- rosemary
- chicken broth
- 7 sweet potatoes
- maple and cinnamon butter
- chives
Equipment
knifecutting boardbaking dishtongsdutch ovenspatulabaking sheethand mixerbowlpiping bagbrush
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