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Slow Cooker Butternut Squash Pulled Pork Tacos
Easy slow cooker butternut squash pulled pork tacos are smoky, spicy, and loaded with citrus flavor. An easy and healthy crockpot recipe.
Prep Time
40 mins
Cook Time
7 hrs
Total Time
7 hrs 40 mins
Servings: 6 servings
Calories: 477 kcal
Course:
Main Course
Cuisine:
American , Mexican
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.
Cup of Yum
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
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
% 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.