Slow Cooker Butternut Squash Pulled Pork Tacos
Ingredients
The Pork and Butternut Squash
-
3
pounds
butternut squash, peeled and cut into bite-sized chunks
-
2
pounds
boneless pork loin roast
-
2
teaspoons
kosher salt, divided
-
1
teaspoon
ground black pepper
-
1
teaspoon
ground cumin
-
1
teaspoon
ground cinnamon
-
1
tablespoon
olive oil
-
2-3
pieces
chipotle peppers, packed in adobo, coarsely chopped
-
2
tablespoons
adobo sauce from the canned chiles
-
1
medium
onion, coarsely chopped
-
2
teaspoons
minced garlic (about 4 cloves)
-
½
cup
orange juice
-
2
tablespoons
red wine vinegar
For Serving
-
as needed
pieces
corn tortillas
-
as needed
pieces
fresh cilantro
-
as needed
pieces
lime wedges
-
as needed
pieces
feta cheese or queso fresco
Instructions
- Arrange the butternut squash in the slow cooker and sprinkle with salt.
- Season the pork with salt, pepper, spices, and olive oil, then add it to the slow cooker.
- Top with onion, garlic, orange juice, and red wine vinegar, cover, and cook until tender.
- Remove the pork, shred it, and return it to the slow cooker to combine with the squash and onions.
- Serve with warm tortillas and desired toppings.
Nutrition Facts (estimated)
Servings
6 servings
Calories
477
Total fat
12g
Total carbohydrates
57g
Total protein
40g
Sodium
20mg
Cholesterol
95mg
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