Slow Cooker Butternut Squash Pulled Pork Tacos Wellplated Com

It’s also really really in the 140 bags of leaves that Ben and I raked this weekend. I grew up raking leaves with my dad watching my dad rake leaves, then jumping into them. It seemed like a romantic outdoor activity, at least to my eight-year-old self. Let me tell you, shredding the equivalent of 140 bags of leaves, stuffing those leaves into yard bags, then cramming them into your garage because the dump isn’t open until Tuesday is not romantic. For the romance of fall, I’ll leave it to these slow cooker butternut squash pulled pork tacos (or one of these other trusty fall recipes). Raking leaves for hours gives a girl an appetite! Fortunately, I can envision no happier end to a long day than exactly how I finished mine: an enormous plate of slow cooker pork tacos topped with butternut squash (versatile Chile Verde Pork or Slow Cooker Carnitas would have also sufficed) and an ice-cold cerveza. This shredded pork taco recipe is my favorite kind of slow cooker recipe: dump, ignore, eat.

No browning of the meat.No reduction of the sauce is required.Easy prep AND easy clean-up.Totally delish!

How to Make Slow Cooker Butternut Squash Pulled Pork Tacos

These easy pulled pork tacos with butternut squash combine citrus and chipotle spices for an insanely delicious south-of-the-border dinner. Make it a meal with this Grilled Corn Salad and a Jalapeño Margarita!

The Ingredients

Butternut Squash. Tender, mild, and sweet. It’s the perfect balance to the rich pork and spicy chipotle peppers in adobo sauce. (If you’re a member of club butternut, you’ll also love this Crockpot Butternut Squash Soup).Pork Loin Roast. I find this to be the leanest cut of pork that can hold up to slow cooking without becoming tough and dry. (Try this Crockpot Pork Roast)Orange Juice. Keeps the meat moist and adds brightness Chipotle Chilis. These smoky peppers are the perfect contrast to the sweet butternut squash.

Red Wine Vinegar. Just a splash for a little extra kick of acidity. Tortillas. Nestle the vibrant filling inside a warm corn tortilla (or flour if you prefer).Toppings. My go-to toppings for these tacos are simple. A little lime juice, cilantro, and queso fresco (of even feta) are all you need to enjoy these fall-inspired tacos.

The Directions

Storage Tips

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.

So, any friends looking to take a little field trip to the dump? SUV preferred, and slow cooker pork tacos offered in exchange!