Slow Cooker Butternut Squash Pulled Pork Tacos

Slow Cooker Butternut Squash Pulled Pork Tacos is an American recipe that serves 6. This main course has 373 calories, 37g of protein, and 10g of fat per serving. For $2.64 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. If you have orange juice, ground cinnamon, queso fresco, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 7 would say it hit the spot. From preparation to the plate, this recipe takes roughly 7 hours and 40 minutes. It is brought to you by Well Plated. It is a good option if you're following a gluten free diet. Overall, this recipe earns an awesome spoonacular score of 82%. If you like this recipe, take a look at these similar recipes: Slow Cooker Butternut Squash Pulled Pork Tacos, Slow Cooker Pulled Pork Tacos, and Slow Cooker Pulled Pork Tacos.

Servings: 6

Preparation duration: 40 minutes

Cooking duration: 420 minutes

 

Ingredients:

2 tablespoons adobo sauce from the canned chiles

1 teaspoon black pepper

2 pounds boneless pork loin roast

3 pounds butternut squash, peeled and cut into bite-sized chunks

2-3 chipotle peppers packed in adobo (individual peppers, not full cans!), coarsely chopped* (add more for more heat)

2 teaspoons minced garlic (about 4 cloves)

1 teaspoon ground cinnamon

1 teaspoon ground cumin

2 teaspoons kosher salt, divided

1 tablespoon olive oil

1 onion, coarsely chopped

1/2 cup orange juice

Corn tortillas, fresh cilantro, lime wedges, and feta cheese or queso fresco

2 tablespoons Pompeian Jalapeño Red Wine Vinegar (or substitute regular red wine vinegar or additional orange juice)

Equipment:

slow cooker

bowl

slotted spoon

paper towels

microwave

Cooking instruction summary:

Arrange the squash around the edges of a 4-quart or similar slow cooker. Sprinkle with 1/2 teaspoon salt.Season the pork with the remaining 1 1/2 teaspoons salt and black pepper. In a small bowl, combine the cumin, cinnamon, olive oil, chipotle chiles, and adobo sauce to form a paste. Rub all over the pork. Place the pork in the center of the slow cooker (it may overlap slightly with the squash). Top with the onion and garlic. Pour the orange juice and red wine vinegar over the top.Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours (the actual cook time may vary based on your slow cooker). Once the meat is tender and cooked through, remove from the slow cooker and transfer to a plate to cool slightly. Shred the pork, then transfer to a large bowl, along with any of the rub that may have come off during shredding. With a slotted spoon, remove the squash and onions from the slow cooker and place in the bowl with the pork. Toss to combine.To serve: warm the tortillas in the microwave (I like to cover mine with a lightly damp paper towel to prevent them from drying out. Fill, then garnish with cilantro, fresh lime juice, and cheese.

 

Step by step:


1. Arrange the squash around the edges of a 4-quart or similar slow cooker. Sprinkle with 1/2 teaspoon salt.Season the pork with the remaining 1 1/2 teaspoons salt and black pepper. In a small bowl, combine the cumin, cinnamon, olive oil, chipotle chiles, and adobo sauce to form a paste. Rub all over the pork.

2. Place the pork in the center of the slow cooker (it may overlap slightly with the squash). Top with the onion and garlic.

3. Pour the orange juice and red wine vinegar over the top.Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours (the actual cook time may vary based on your slow cooker). Once the meat is tender and cooked through, remove from the slow cooker and transfer to a plate to cool slightly. Shred the pork, then transfer to a large bowl, along with any of the rub that may have come off during shredding. With a slotted spoon, remove the squash and onions from the slow cooker and place in the bowl with the pork. Toss to combine.To serve: warm the tortillas in the microwave (I like to cover mine with a lightly damp paper towel to prevent them from drying out. Fill, then garnish with cilantro, fresh lime juice, and cheese.


Nutrition Information:

Quickview
372k Calories
37g Protein
10g Total Fat
34g Carbs
40% Health Score
Limit These
Calories
372k
19%

Fat
10g
16%

  Saturated Fat
2g
16%

Carbohydrates
34g
11%

  Sugar
8g
10%

Cholesterol
95mg
32%

Sodium
1899mg
83%

Get Enough Of These
Protein
37g
74%

Vitamin A
24178IU
484%

Vitamin B6
1mg
77%

Vitamin C
60mg
73%

Selenium
43µg
63%

Vitamin B1
0.93mg
62%

Vitamin B3
11mg
58%

Phosphorus
435mg
44%

Potassium
1466mg
42%

Manganese
0.65mg
32%

Magnesium
124mg
31%

Vitamin E
4mg
27%

Fiber
5g
24%

Zinc
3mg
21%

Vitamin B5
2mg
21%

Vitamin B2
0.35mg
20%

Folate
71µg
18%

Iron
3mg
17%

Calcium
148mg
15%

Copper
0.28mg
14%

Vitamin B12
0.79µg
13%

Vitamin K
5µg
5%

Vitamin D
0.63µg
4%

covered percent of daily need
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