Whether slow-cooked in a Crock-Pot or pressure cooked in an Instant Pot, this pulled pork and butternut squash are the ultimate comfort food winter or fall!

Prep Time: 20 min

Cook Time:

Slow Cooker or CrockPot Method 6 hours

Instant Pot Method 1 hour

Serves 6

Ingredients:

Pork Roast

• 1 boneless pork shoulder, about 3 lb.
• 2 tbsp Kosher Salt
• 1 tsp Granulated Garlic
• 1 tsp Thyme
• 1 tsp Sage
• ½ tsp Black Pepper
• 2 to 4 Tbsp Coconut Oil, Lard or Bacon Fat
• 1 Yellow Onion, chopped
• 4 cups Bone Broth or Chicken Stock (2 1/2 cups for Instant Pot Method)

Roasted Butternut Squash

• 1 butternut squash, peeled, seeded and cut into 1-inch cubes
• Olive Oil
• Salt, pepper & Thyme to taste

Garnish

• Parsley, roughly chopped

Directions:

Slow Cooker/Crock-Pot Method: Rinse pork roast and pat dry with paper towel. For the rub, combine Salt, Granulated Garlic, Thyme, Sage and Black Pepper in a small bowl. Coat the entire roast with rub. Heat coconut oil, lard or bacon fat in a skillet. Place roast in heated skillet and brown on all sides. Remove from pan and place in slow cooker or Crock Pot. Add onions to skillet and sauté until translucent. Add ½ cup chicken broth to the skillet and deglaze the pan, scraping all the bits from the bottom of the pan. This adds a depth of flavor to the dish. Pour onion mixture around the pork. Add remaining Chicken Stock to the slow cooker and cook on high for 6 hours.

Remove roast from slow cooker and place on cutting board. Using 2 forks, shred pork. Return shredded pork to slow cooker and keep warm.

Instant Pot Method: Follow directions to brown meat, sauté onions and deglaze pan. Place roast, onion mixture and 2 cups broth into the Instant Pot and secure lid. Select Meat/Stew setting and adjust time to 60 minutes and Start. When done, allow pressure to come down before removing lid. Place roast on cutting board and shred meat. Return meat to Instant Pot to keep warm.

Roasted Butternut Squash: With a sharp knife, carefully slice squash lengthwise in half. Scrape out seeds and discard. Using a vegetable peeler, peel the outer skin from both halves of the squash. Cut squash in to 1-inch cubes. Place squash in an 8 ½ x 11 casserole dish. Drizzle with olive oil and season with salt, pepper and thyme. Roast in 350° for 30 to 40 minutes until fork tender. Turn with a spatula mid-way through cooking time.-