2-3chipotle peppers packed in adobocoarsely chopped (individual peppers, not full cans!)
2tablespoonsadobo sauce from the canned chiles(add more for extra heat)
2teaspoonsminced garlicabout 4 cloves
2tablespoonsred wine vinegaror 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.
Serving: 1(of 6); per taco made with 1 corn tortilla with no toppingsCalories: 477kcalCarbohydrates: 57gProtein: 40gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 95mgPotassium: 1558mgFiber: 9gSugar: 8gVitamin A: 24421IUVitamin C: 60mgCalcium: 183mgIron: 4mg
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