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Slow Cooker Pork and Squash Recipe

Enjoy a flavorful, affordable, and extremely easy slow cooker meal with this Pork and Squash recipe. Not only is it budget-friendly, but it's also made with a cut of pork that promises lots of flavor. This is an ideal base protein that you can serve a number of different ways, delivering a dinner than can do double-duty over many nights.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 10 servings
Author:Andrea

Equipment

Ingredients

  • 4 lb Pork shoulder boneless
  • 1 large onion cut into large chunks
  • 1.5 cups coconut water
  • 3 tablespoon fish sauce
  • 4 tablespoon soy sauce
  • 2 tablespoon ginger grated
  • 3 garlic cloves minced
  • salt and black pepper
  • 1 bag butternut squash frozen

Instructions

  • Cut pork shoulder into large chunks so it cooks more quickly. Season generously with salt and pepper.
    4 lb Pork shoulder, salt and black pepper
  • Place pork shoulder pieces into slow cooker and add coconut water, soy sauce, fish sauce, onions, garlic and ginger. Cover with lid and cook on high for 5-6 hours
    1 large onion, 1.5 cups coconut water, 3 tablespoon fish sauce, 4 tablespoon soy sauce, 2 tablespoon ginger, 3 garlic cloves
  • In the last 30 minutes of cooking, add the frozen butternut squash and cover the slow cooker with lid, allowing the pork to finish cooking and the squash to warm through. Alternately, you can also add the frozen squash when the pork is done cooking and is sitting in the "warm" setting of the slow cooker. The ongoing residual heat will heat it through.
    1 bag butternut squash
  • Remove pork from slow cooker and spoon out squash. Shred and serve pork and squash in bowls or tacos. Top with your favorite garnishes.

Notes

How to make in the Instant Pot

Season the pork shoulder generously with salt and black pepper. Place the pork, onions chunks, coconut water, fish sauce, soy sauce, ginger, and garlic in the pressure cooker. Close the lid and set it to manual high pressure for 20 minutes. 
When the cooking cycle is complete, do a quick release. Add in the frozen squash and close the lid. Allow the pot to sit for 20 minutes or so, until the squash is heated through. 

Freezing instructions

For best results, freeze the cooked pork prior to adding the squash. Cooking squash can get a bit mealy in the freezer. You can easily add the squash to the pork when you reheat it.
To freeze: Let the pork cool to room temp, then transfer it, along with the cooking liquid to an airtight sealable freezer-safe container. Chill this completely for several hours or overnight before placing it in the freezer. This will help the dish freeze more quickly and prevent ice crystals and freezer burn. 
Store in the freezer for up to 3 months. 
To serve: thaw in the fridge and reheat, adding the frozen butternut squash when you reheat it.

Nutrition

Serving: 10servings | Calories: 508kcal | Carbohydrates: 4g | Protein: 43g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 156mg | Sodium: 986mg | Potassium: 749mg | Fiber: 1g | Sugar: 2g | Vitamin A: 24IU | Vitamin C: 3mg | Calcium: 68mg | Iron: 3mg
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