Slow Cooker Pork Tacos with butternut squash served in a cast iron skillet
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Slow Cooker Butternut Squash Pulled Pork Tacos

Yield: 6 servings
Prep Time:
40 mins
Cook Time:
7 hrs
Total Time:
7 hrs 40 mins
Easy slow cooker butternut squash pulled pork tacos made with smoky chipotle chiles and bright orange juice. Your entire family will love this fresh, healthy meal!


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 — (individual peppers, not full cans!) coarsely chopped* (add more for more heat)
  • 2 tablespoons adobo sauce from the canned chiles
  • 1 onion — coarsely chopped
  • 2 teaspoons minced garlic — about 4 cloves
  • 1/2 cup orange juice
  • 2 tablespoons Pompeian JalapeƱo Red Wine Vinegar — or substitute regular red wine vinegar or additional orange juice

To Serve

  • Corn tortillas — fresh cilantro, lime wedges, and feta cheese or queso fresco


  1. Arrange the squash around the edges of a 4-quart or similar slow cooker. Sprinkle with 1/2 teaspoon salt.
  2. 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. Pour the orange juice and red wine vinegar over the top.
  3. 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.
  4. 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, then garnish with cilantro, fresh lime juice, and cheese.

Recipe Notes

  • *Ingredient note: Look for chipotle chiles in adobo in the Hispanic food section of most major grocery stores
  • **Leftover adobo sauce? Make my Chipotle Grapefruit Margaritas!
Course: Main Course
Cuisine: American, Mexican
Keyword: Easy Taco Recipe, Slow Cooker Butternut Squash Pulled Pork Tacos

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