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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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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