Go Back
Spiced Apple Cider Pulled Pork with Butternut Squash
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 2 pounds pork shoulder, trimmed
  • 2 cups apple cider
  • 1 medium butternut squash, peeled and cubed
  • 1 large onion, sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons brown sugar

Instructions
 

  • Place the pork shoulder in the bottom of the slow cooker. Sprinkle the salt, black pepper, cinnamon, nutmeg, cloves, and brown sugar evenly over the meat.
  • Add the sliced onion and minced garlic around the pork. Pour the apple cider over everything.
  • Arrange the cubed butternut squash on top of the pork and onion mixture.
  • Cover and cook on low for 8 hours until the pork pulls apart easily with a fork.
  • Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and stir it gently with the softened squash and cooking liquid.

Notes

The butternut squash will break down slightly during cooking and help thicken the sauce, so stir carefully at the end to keep some chunks intact if you prefer texture. Leftovers reheat well in a skillet with a splash of extra apple cider to loosen the mixture. For a complete meal, serve the pork and squash over mashed potatoes or with warm dinner rolls.
Course: Main Course
Cuisine: American
Equipment: Slow Cooker, Knife, Cutting Board