This recipe is a labor of love just like typing all of this information onto this blog! It a wonderful sweet and savory dish and don't be afraid to give the spices a boost. I wish I had a little more heat and salty flavor.
I served this dish with a side of spinich, pine nutes and gorganzola cheese, yum!
1 pound butternut squash, halved, seeded, peeled and cut into 1-inch cubes
1 pound sweet potatoes, peeled and cut into 1-inch cubes
1 tablespoon olive oil
1/4 cup packed brown sugar
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
2 fresh poblano peppers, seeded and cut into bite-size strips
2 small onions, cut into thin wedges
1 2 to 2.5 pound pork shoulder roast, trimmed of fat and cut into 1-inch cubes
2/3 cup reduced-sodium chicken broth
1 tablespoon snipped fresh parsley
1. In large bowl combine squash and sweet potatoes. Drizzle oil over veggies, tossing to coat. In a small bowl combine brown sugar, salt, cumin, black pepper, cinnamon, and ginger. Add half of the spice mixture to squash mixture and set aside. Transfer to a 5 quart slow cooker. Add poblano peppers and onion to cooker.
2. In small bowl combine the meat and the remaining spice mixture, tossing to coat pieces. Add meat to cooker. Pour broth over meat.
3. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 to 3.5 hours.
4. To serve, transfer squash mixture and meat to a serving bowl. Sprinkle with parsley.
Makes 4 servings
Enjoy :-)
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