Season’s Flavors

The Heirloom Chef shares rich, flavorful fall recipes for the family that are Whole30-approved with just a few simple swaps.

Apple Cider Braised Pork with Butternut Squash Mash and Garlic Roasted Brussels Sprouts

Full meal feeds a family of 3-4

Apple Cider Braised Pork

Chef’s Note: This recipe originally called for white wine to deglaze the pot before adding other liquid. Leaving it out doesn’t require a replacement ingredient and makes it Whole30 approved.


3 lbs. pork roast

Olive oil

Kosher salt and black pepper, to taste

1 large onion, sliced

6 whole garlic cloves

2 tablespoons paprika

3-5 sprigs fresh thyme and rosemary (fresh or dried)

2 cups apple cider (look for no sugar added)

2 cups chicken broth

1 apple, sliced (try Honeycrisp or pink lady)


  1. Preheat your oven to 400˚F. Pat the pork dry with paper towels. Season it generously with kosher salt and black pepper. Next, heat olive oil in your Dutch oven over medium-high heat, and brown the pork for about five minutes on each side.

  2. Take the pork roast out of the pot, and set it aside while you cook the onions and garlic. Once the onions are soft, add apple cider and chicken broth to make the braising sauce. 

  3. Carefully place the pork roast back into the pot, and bring the liquid to a boil. Next, turn off the heat, and cover the pot with a tight-fitting lid. Finally, place the pot in the oven, reduce the temperature to 350˚F and cook for 2 hours.

  4. After two hours, uncover the pot and add the apples. Replace the lid and cook for another half hour, or until the pork is fork tender and able to pull easily.

  5. Remove pork from the pot and transfer it to a cutting board. Let rest for 10 minutes. While it rests, set the pot over high heat and bring the braising liquid to a boil, cooking it for several minutes until it thickens.

  6. Cut/pull pork and serve with onions, apples and sauce.

Butternut Squash Mash

Chef’s Note: This recipe originally calls for heavy cream, but we like to replace dairy with coconut milk. 


1 large butternut squash, about 2-3 lbs. (sweet potatoes can be substituted) 

3/4 cup coconut milk (any other nut milk can be substituted)

2 tablespoons olive oil

Salt and pepper, to taste

1 teaspoon cinnamon, optional but recommended 


  1. Peel and cube the squash, making sure to remove seeds from the middle. Toss in oil, salt and pepper. Lay out on a sheet tray lined with foil or parchment paper. Roast at 400˚F until tender, about 15-20 min. 

  2. Remove from the oven and transfer to a blender. Add coconut milk and blend until smooth and creamy. If the squash is too starchy you may need to add a little more coconut milk. Season to taste with salt, pepper and cinnamon. 

Garlic Roasted Brussels Sprouts 

Chef’s Note: This recipe originally calls for butter and olive oil. We omit butter to make it Whole30 and vegetarian. 


1.5 lbs. Brussels sprouts, quartered

2-3 tablespoons olive oil

1 tablespoon fresh garlic, minced

Salt and pepper, to taste


  1. Quarter sprouts and toss in olive oil, garlic, salt and pepper. 

  2. Roast in the oven at 400˚F on a lined tray for 15-20 minutes until lightly browned. 

If you would like more nourishing meals like this one, freshly prepped and delivered straight to you, check out Heirloom Chef’s current menu and learn more at

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