Slow Cooker Butternut Squash Pulled Pork Tacos

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  3 lbs Squash, Butternut
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  2 lbs Pork Loin

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

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  2 tsp 2 teaspoons kosher salt (divided)
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  1 tsp 1 teaspoon ground black pepper
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  1 tsp Cumin, Ground
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  1 tsp Cinnamon, Ground
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  1 tbsp Olive oil

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

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  2 Chipotle peppers in adobo sauce(14g)
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  1 Yellow Onion(110g)
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  2 tsp Garlic
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  0.5 cup Orange Juice, Fresh
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  2 tbsp Vinegar, Red Wine

Instructions

1. 1Season the pork loin roast on all sides with 1 teaspoon kosher salt and the ground black pepper. In a small bowl, stir together the ground cumin, ground cinnamon, remaining 1 teaspoon kosher salt, olive oil, and chopped chipotle peppers until combined into a rough paste. Rub the paste all over the seasoned pork.
2. 2Scatter the peeled butternut squash chunks across the bottom of a 5- to 6-quart slow cooker. Place the rubbed pork loin on top of the squash.
3. 3Spread the coarsely chopped onion and minced garlic over and around the pork. Pour the orange juice and red wine vinegar evenly over everything.
4. 4Cover and cook on low for 6–8 hours, until the pork reaches an internal temperature of 190°F and shreds easily when pulled with a fork. The squash should be fork-tender and the cooking liquid fragrant.
5. 5Transfer the pork to a cutting board and let it rest for 5 minutes. Using two forks, shred the pork into bite-sized pulled pieces.
6. 6Return the shredded pork to the slow cooker and fold it gently into the cooked squash, onions, and garlic using a slotted spoon. Leave most of the cooking liquid behind to avoid a soggy mixture.
7. 7Divide the pork and squash mixture evenly into 6 meal-prep containers. Allow to cool to room temperature before sealing and refrigerating.