Slow Cooker Butternut Squash Pulled Pork Tacos

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  Squash, Butternut(1361g)
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  Pork Loin(907g)

  Boneless pork loin roast. Wider and fattier than tenderloin — both work.

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  2 teaspoons kosher salt (divided)
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  1 teaspoon ground black pepper
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  Cumin, Ground(5g)
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  Cinnamon, Ground(5g)
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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Chipotle peppers in adobo sauce
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  Yellow Onion
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  Garlic(10g)
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  Orange Juice, Fresh(120g)
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  Vinegar, Red Wine(30g)

Instructions

1. 1Cut the butternut squash into 2-inch chunks, removing seeds and skin. Dice the onion into large pieces and mince the garlic. Combine the ground cumin, cinnamon, olive oil, chipotle peppers, and adobo sauce in a small bowl to form a paste.
2. 2Pat the pork loin dry and season generously with salt and black pepper. Rub the cumin-cinnamon paste all over the pork until fully coated.
3. 3Arrange the squash chunks around the edges of a 4-quart slow cooker. Place the seasoned pork in the center (it may overlap slightly with the squash). Top with the diced onion and minced garlic.
4. 4Pour the fresh orange juice and red wine vinegar over the pork and squash. Cover and cook on low for 6–8 hours, or on high for 3–4 hours, until the pork shreds easily with a fork and internal temperature reaches 190°F.
5. 5Transfer the pork to a cutting board and let cool for 5 minutes. Using two forks, shred the pork into bite-sized pieces, scraping up any spices that cling to the surface.
6. 6Return the shredded pork to the slow cooker. Using a slotted spoon, gently fold in the cooked squash and onions, leaving the cooking liquid behind. Toss until evenly combined.
7. 7Divide the pork-squash mixture evenly into 6 airtight containers while still warm. Allow to cool to room temperature before sealing and refrigerating.
8. 8To serve, warm the tortillas over medium heat for 1–2 minutes per side until pliable, then fill with the reheated pork and squash mixture and top with desired garnishes.