2 1/2 lb boneless pork roast
1 1/2 lb (peeled, seeded) butternut squash, cut into 2 inch half moons*
2 jalapenos, sliced
1 onion, sliced
1/4 cup red wine vinegar
1 teaspoon granulated garlic
taco sized tortillas
shredded Mexican cheeses
Place the butternut squash in the bottom of a 4 qt slow cooker. Place the pork on top the squash and then scatter the remaining ingredients on top. Cook on low 8-10 hours. Remove the pork and shred. Use a slotted spoon or spider to scoop out the solid ingredients from the slow cooker insert. Place in a medium sized bowl and use a potato masher to mash until fairly smooth. Add the pork and toss to coat. Serve immediately on warm tortillas and top with your favorite toppings.
*I had a monster-sized squash so I only had to use half.
I know butternut squash pork tacos sounds kind of nutty but trust me, it works! The squash cooks while the pork does, becoming incredibly tender. Once mashed and tossed with the shredded pork, it gives the pork an earthy flavor that is quite a change from my normally fiery tacos but quite good. It also helps thicken the meat mixture which I appreciate, slow cooker pork has a tendency to fall out of tacos. Not a problem with this recipe. You can top it with whatever you’d like, but I stuck with cheese, sour cream and lettuce. I think some thinly sliced radishes would be good too for a bit of crunch. I’m adding these to my regular autumn location.