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