Pulled Pork & Butternut Sqash Tacos

" You would probably never think to mix the words “butternut squash” and “tacos”…but trust me on this one!!!  It works!!  I loved how the flavors blended  together and I promise your taste buds will say thank you!!

I decided to modify the original recipe and try it with it Turkey instead!! A big win! Let me know what you think!"

Slow Cooker Pulled Pork & Butternut Squash Tacos

YIELD: Serves 6 
PREP TIME: 40 minutes 
COOK TIME: 7 hours

Ingredients:

3 pounds butternut squash, peeled and cut into bite-sized chunks
2 pounds boneless pork loin roast (or turkey tenderloins)
2 teaspoons sea salt, divided
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 tablespoon olive oil
2-3 canned chipotle chilis packed in adobo, coarsely chopped* (these are a bit spicy...taste before adding to recipe. Add more or less to taste)
2 tablespoons adobo sauce from the canned chilis
1 onion, coarsely chopped
2 teaspoons minced garlic (about 4 cloves
1/2 cup 100% orange juice (Fresh squeezed is best)
2 tablespoons Pompeian Jalapeño Red Wine Vinegar (or substitute regular red wine vinegar or additional orange juice)

To Serve You Will Need:

Gluten Free or Organic Corn tortillas, fresh cilantro, lime wedges, and feta cheese. These also make perfect lettuce wraps to reduce carbs and calories.

Directions:

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 chilis, 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. Fill, then garnish with cilantro, fresh lime juice, and just a few crumbles of cheese. You can even add some plain Greek yogurt for extra yumminess!!

*Ingredient note: Look for chipotle chilis in adobo in the Hispanic food section of most major grocery stores