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Slow Cooker Pork with Roasted Squash and Crunchy Slaw

This dish features tender, slow-cooked pork infused with warm spices, complemented by roasted squash that adds sweetness and texture. It is finished with a fresh, crunchy slaw that provides a vibrant contrast, creating a hearty yet balanced seasonal meal with rich and crisp elements.
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Prep Time 15 minutes
Cook Time 6 minutes
Total Time 6 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds pork shoulder roast trimmed of excess fat
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 salt
  • 1/4 teaspoon black pepper
  • 1 cup chicken broth or water
  • 2 cups diced butternut squash or other roasting squash
  • 2 tablespoons olive oil
  • 3 cups raw shredded cabbage and carrots mix ready-to-eat slaw mix
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon salt for slaw

Equipment

  • Slow cooker
  • Baking sheet
  • Mixing Bowls
  • Sharp Knife
  • Cutting board
  • Fork or Tongs

Method
 

  1. Rub the pork shoulder with cinnamon, ginger, cloves, salt, and black pepper, massaging the spices evenly into the meat and setting it aside to absorb the flavors.
    2 pounds pork shoulder roast, 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cloves, 1 salt, 1/4 teaspoon black pepper
  2. Place the seasoned pork into the slow cooker, pour the chicken broth around it, cover, and cook on low for about 6 hours until the meat is fall-apart tender.
    1 cup chicken broth
  3. Preheat the oven to 400°F (200°C). Toss the diced squash with olive oil, then spread it evenly on a baking sheet. Roast for 25-30 minutes until golden and caramelized, stirring halfway through.
    2 cups diced butternut squash, 2 tablespoons olive oil
  4. While the squash roasts, prepare the slaw by combining shredded cabbage and carrots in a mixing bowl. In a small jar or bowl, whisk together apple cider vinegar, honey, salt, and a splash of water if needed to loosen the dressing.
    3 cups raw shredded cabbage and carrots mix, 2 tablespoons apple cider vinegar, 1 teaspoon honey or maple syrup, 1 teaspoon salt
  5. Once the pork is cooked, carefully remove it from the slow cooker and shred it using two forks, then return it to the cooker to soak up the flavorful juices.
    2 pounds pork shoulder roast
  6. Mix the shredded pork with its juices, and adjust seasoning if needed. It should be moist and fragrant with spices.
  7. As the squash cools slightly, assemble the dish by layering the tender pork, then topping with the roasted squash and a generous handful of crunchy slaw for contrast.
  8. Serve the dish warm, making sure each plate has a good mix of tender pork, sweet squash, and crisp slaw, creating a balanced bite with varied textures and flavors.

Notes

For extra flavor, consider adding a squeeze of lime or fresh herbs like cilantro. You can also customize the slaw with apple slices or a dash of hot sauce for added zest.