I am now epically, exhaustingly, and grammatically acquainted with the term, “fall.” It’s in the crispness of the air, the chill of the autumn breeze, and in the flavor of these Slow Cooker Butternut Squash Pulled Pork Tacos.
It’s also really really in the 140 bags of leaves that Ben and I raked this weekend.
I grew up raking leaves with my dad watching my dad rake leaves, then jumping into them. It seemed like a romantic outdoor activity, at least to my eight-year-old self.
Let me tell you, shredding the equivalent of 140 bags of leaves, stuffing those leaves into yard bags, then cramming them into your garage because the dump isn’t open until Tuesday is not romantic.
For the romance of fall, I’ll leave it to these slow cooker butternut squash pulled pork tacos (or one of these other trusty fall recipes).
5 Star Review
“This was super delicious and had just the right amount of heat with two of the chilis! I will definitely be making this one again.”— Allison —
Raking leaves for hours gives a girl an appetite!
Fortunately, I can envision no happier end to a long day than exactly how I finished mine: an enormous plate of slow cooker pork tacos topped with butternut squash (versatile Chile Verde Pork or Slow Cooker Carnitas would have also sufficed) and an ice-cold cerveza.
This shredded pork taco recipe is my favorite kind of slow cooker recipe: dump, ignore, eat.
- No browning of the meat.
- No reduction of the sauce is required.
- Easy prep AND easy clean-up.
- Totally delish!
How to Make Slow Cooker Butternut Squash Pulled Pork Tacos
These easy pulled pork tacos with butternut squash combine citrus and chipotle spices for an insanely delicious south-of-the-border dinner. Make it a meal with this Grilled Corn Salad and a Jalapeño Margarita!
- Butternut Squash. Tender, mild, and sweet. It’s the perfect balance to the rich pork and spicy chipotle peppers in adobo sauce. (If you’re a member of club butternut, you’ll also love this Crockpot Butternut Squash Soup).
- Pork Loin Roast. I find this to be the leanest cut of pork that can hold up to slow cooking without becoming tough and dry. (Try this Crockpot Pork Roast)
- Orange Juice. Keeps the meat moist and adds brightness
- Chipotle Chilis. These smoky peppers are the perfect contrast to the sweet butternut squash.
- Red Wine Vinegar. Just a splash for a little extra kick of acidity.
- Tortillas. Nestle the vibrant filling inside a warm corn tortilla (or flour if you prefer).
- Toppings. My go-to toppings for these tacos are simple. A little lime juice, cilantro, and queso fresco (of even feta) are all you need to enjoy these fall-inspired tacos.
- Add squash to slow cooker and sprinkle with salt.
- Season pork with salt, pepper, spices, chilis, and olive oil. Then add it to the crockpot.
- Top with remaining ingredients, cover, and cook until tender.
- Remove the pork from the slow cooker, shred, then return to the crockpot, and stir to combine.
- Serve with warm the tortillas and desired toppings. ENJOY!
- To Store. Leftovers may be kept in the fridge for up to 5 days.
- To Freeze. Leftover butternut squash pulled pork tacos may be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Note that the texture of the squash will change once frozen and thawed.
- To Reheat. Warm in the microwave until steaming and serve with tortillas and toppings. You may also warm in a crockpot or on the stovetop with a bit of chicken stock to keep the pork moist.
So, any friends looking to take a little field trip to the dump? SUV preferred, and slow cooker pork tacos offered in exchange!
Frequently Asked Questions
Pork shoulder (aka port butt) is another great option for Slow Cooker Pulled Pork. Just keep in mind that it is not a lean as pork loin.
NO! Unless you LOVE insanely spicy food, please do not make this recipe with one (or several) whole cans of chipotle chili peppers in adobo. I recommend 2-3 individual peppers to give this recipe a satisfying kick. If you are sensitive to spicy food, opt for a single pepper, or omit it entirely.
I have only ever made this recipe with pork, but I imagine it would be delicious with chicken also. It would, however, be an experiment. I would recommend swapping the pork for an equal amount of boneless, skinless chicken breasts that a fully thawed. Note that the cooking time will likely need to be adjusted. See my post on Crock Pot Shredded Chicken for tips.
Slow Cooker Butternut Squash Pulled Pork Tacos
For the Pork and Butternut Squash:
- 3 pounds butternut squash peeled and cut into bite-sized chunks
- 2 pounds boneless pork loin roast
- 2 teaspoons kosher salt divided
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 tablespoon olive oil
- 2-3 chipotle peppers packed in adobo coarsely chopped (individual peppers, not full cans!)
- 2 tablespoons adobo sauce from the canned chiles (add more for extra heat)
- 1 onion coarsely chopped
- 2 teaspoons minced garlic about 4 cloves
- 1/2 cup orange juice
- 2 tablespoons red wine vinegar or substitute additional orange juice
- For Serving: corn tortillas, fresh cilantro, lime wedges, and feta cheese or queso fresco
- 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 chiles, 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, then 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 (I like to cover mine with a lightly damp paper towel to prevent them from drying out), fill with pork and squash, and garnish with desired toppings.
- TO STORE: Leftovers may be kept in the fridge for up to 5 days.
- TO FREEZE: Leftover butternut squash pulled pork tacos may be frozen for up to 3 months. Thaw overnight in the fridge before reheating. Note that the texture of the squash will change once frozen and thawed.
- TO REHEAT: Warm in the microwave until steaming and serve with tortillas and toppings. You may also warm in a crockpot or on the stovetop with a bit of chicken stock to keep the pork moist.
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