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Prep Time: 15 Minutes Cook Time: 250 Minutes |
Ready In: 265 Minutes Servings: 12 |
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This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash. Ingredients:
1 tablespoon olive oil |
2 onions, diced |
2 stalks celery, diced |
2 cloves garlic, finely chopped |
2 cups diced peeled butternut squash |
3 cups shredded or chopped cooked pork |
1 (28 ounce) can diced tomatoes |
1 (28 ounce) can baked beans |
1 (32 fluid ounce) container chicken stock |
1 (15 ounce) can cream-style corn |
1 cup frozen peas |
1/4 teaspoon cayenne pepper |
1/2 teaspoon ground cumin |
3/4 teaspoon paprika |
1 teaspoon salt |
1 (18 ounce) bottle hickory-flavored barbeque sauce |
Directions:
1. Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
2. Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
3. Cover and cook on High for 4 hours.
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