Slow Cooker Butternut Squash Pulled Pork Tacos
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Prep Time
40 mins
-
Cook Time
7 hrs
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Total Time
7 hrs 40 mins
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Servings
6 servings
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Calories
477 kcal
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Course
Main Course
Slow Cooker Butternut Squash Pulled Pork Tacos
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Easy slow cooker butternut squash pulled pork tacos are smoky, spicy, and loaded with citrus flavor. An easy and healthy crockpot recipe.
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Ingredients
For 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 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
- ½ 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
Instructions
- 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.
Notes
- TO STORE: Leftovers may be kept in the fridge for up to 5 days.
- TO FREEZE: Leftover butternut squash pulled pork tacos may be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Note that the texture of the squash will change once frozen and thawed.
- TO REHEAT: Warm in the microwave until steaming and serve with tortillas and toppings. You may also warm in a crockpot or on the stovetop with a bit of chicken stock to keep the pork moist.
Nutrition Information
Show Details
Serving
1(of 6); per taco made with 1 corn tortilla with no toppings
Calories
477kcal
(24%)
Carbohydrates
57g
(19%)
Protein
40g
(80%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Cholesterol
95mg
(32%)
Potassium
1558mg
(45%)
Fiber
9g
(36%)
Sugar
8g
(16%)
Vitamin A
24421IU
(488%)
Vitamin C
60mg
(67%)
Calcium
183mg
(18%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 477 kcal
% Daily Value*
| Serving | 1(of 6); per taco made with 1 corn tortilla with no toppings | |
| Calories | 477kcal | 24% |
| Carbohydrates | 57g | 19% |
| Protein | 40g | 80% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 95mg | 32% |
| Potassium | 1558mg | 33% |
| Fiber | 9g | 36% |
| Sugar | 8g | 16% |
| Vitamin A | 24421IU | 488% |
| Vitamin C | 60mg | 67% |
| Calcium | 183mg | 18% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
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