Slow Cooked Pork Butt with Butternut Squash and Dried Cranberries
Nutrition
Calories: 610 kcalCarbohydrates: 30 gProtein: 40 gFat: 36 gCholesterol: 140 mgSodium: 650 mgFiber: 2 gSugar: 19 gCalcium: 78 mgIron: 3 mg
Ingredients
- 1 pkg. Hannaford All Natural Boneless Pork Boston Butt Roast about 3–4 lbs.
- 1 12 oz. jar Taste of Inspirations® Roasted Garlic Marinade
- 1 small butternut squash; peeled seeded and chopped into large chunks (Chef's tip: Look for precut packaged butternut squash in our produce department.)
- 1 cup Hannaford Dried Cranberries
Instructions
- 1. Generously season pork butt with salt and pepper. Using your slow cooker, add pork to bottom of the pot. Place chunks of butternut squash around the outside of the pot. Sprinkle dried cranberries on top of the squash. Pour 1 cup of the Roasted Garlic Marinade across the top of the pork and ingredients, reserving the remainder in the bottle for step 3. Set to low and allow to cook 8-10 hours.
- 2. When finished cooking, separate the pork into one serving dish and the squash and cranberries into a separate dish. Reserve the cooking liquid.
- 3. Pull the pork apart into chunks and shreds. Add 1 cup of the reserved cooking liquid to the pork, as well as the remaining marinade left in the bottle (approx. 1/4 cup). Stir a little more to coat.
- 4. Lightly mash squash and cranberries. Serve hot and enjoy.