Meal Prep Round 1

Slow Cooker Pork, Squash Bread and Brussel Sprouts

Inspired by the book Whole30 Slow Cooker by Melissa Hartwig, two other moms joined me in a day of prepping 4 meals. Each of these we bagged and froze.

The first meal was pork with butternut squash. Everything from the recipe went in a gallon size plastic bag and then into the freezer. I put the contents of the bag into my slow cooker frozen. I cooked it three hours on high and three hours on low, the time will need to be adjusted based on the size of your pork. A meat thermometer is a great tool for gauging the doneness of meat.

  • 2-3 lbs pork shoulder
  • 2 bags frozen, cubed butternut squash
  • 1/3 cup diced onion
  • 1/2 cup apple cider (or juice)
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp dried thyme

Once cooked, I removed the butternut squash from the slow cooker (I used a slotted spoon to leave the liquid). I then used the butternut squash to make “corn” bread.

Butternut Squash Cornbread Recipe

I used the liquid in my slow cooker to make gravy.

Pork Roast Gravy

I also decided to make roasted brussel sprouts (I quarter mine for faster cooking) and tossed them in balsamic vinegar.



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