Slow Cooker Butternut Squash Pulled Pork Tacos

Name: Slow Cooker Butternut Squash Pulled Pork Tacos
Total time: 460 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 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 extra-virgin olive oil; 2 -3 chipotle peppers packed in adobo (coarsely chopped (individual peppers, not full cans!) ); 2 tablespoons adobo sauce from the canned chiles ((add more for extra heat)); 1 onion (coarsely chopped); 2 teaspoons minced garlic (about 4 cloves); 1/2 cup orange juice; 2 tablespoons red wine vinegar (or substitute additional orange juice); For Serving: corn tortillas, (fresh cilantro, lime wedges, and feta cheese or queso fresco)

Easy slow cooker butternut squash pulled pork tacos are smoky, spicy, and loaded with citrus flavor. An easy and healthy crockpot recipe.

⏱️ 460 menit 🔪 Persiapan: 40 menit 🔥 Masak: 420 menit 📊 Sulit ⭐ 5.0 (10) 👁️ 24 dilihat

👨‍🍳 Mulai Masak

Slow Cooker Butternut Squash Pulled Pork Tacos

Foto: Well Plated

Bahan-bahan

6 porsi

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 extra-virgin olive oil
2 -3 chipotle peppers packed in adobo (coarsely chopped (individual peppers, not full cans!) )
2 tablespoons adobo sauce from the canned chiles ((add more for extra heat))
1 onion (coarsely chopped)
2 teaspoons minced garlic (about 4 cloves)
1/2 cup orange juice
2 tablespoons red wine vinegar (or substitute additional orange juice)
For Serving: corn tortillas, (fresh cilantro, lime wedges, and feta cheese or queso fresco)

Langkah-langkah

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, then 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 with pork and squash, and garnish with desired toppings.