Slow Cooker Spiced Pork Shoulder Bowls with Roasted Butternut Squash & Romaine Salad
Big comfort with smart shortcuts: tender shredded pork shoulder in the slow cooker with warm spices, tucked into a bowl over roasted butternut squash and served with a crisp romaine side salad. It tastes like it cooked all day—because it did—while you did literally anything else.
Back to full listIngredients
- Kroger® Fresh Natural Pork Shoulder Butt Bone In ~1.25–1.5 lb (for 2 hearty servings + a little leftover) $1.99/lb sale (was $2.99/lb)
- Organic Butternut Squash ~1.5 lb (about 1 small), peeled and cubed (or buy pre-cut if you prefer) $1.99/lb
- Simple Truth Organic® Romaine Lettuce Hearts 1 pack (use ~1–2 hearts) $3.79 sale (was $3.99), 7 oz
- Organic Jumbo Yellow Onion 1/2 onion, sliced $1.49/lb
- Organic Garlic 3 cloves, minced $6.99/lb
- Organic Jalapeño Peppers (optional) 1 small, thinly sliced (optional heat) $4.99/lb
- Chicken broth or water 1/2 cup
- Ground cumin 2 tsp
- Smoked paprika or chili powder 1 1/2 tsp
- Dried oregano 1 tsp
- Salt & black pepper To taste
- Olive oil 2 tbsp (for squash + salad)
- Lime or vinegar 1–2 tbsp (for salad dressing)
Instructions
- Prep (10 minutes): Slice onion, mince garlic. Optional: slice jalapeño. If your pork shoulder has a thick fat cap, trim to ~1/4 inch. Season pork all over with salt, pepper, cumin, paprika/chili powder, and oregano.
- Slow cooker: Add onion and garlic to the slow cooker. Place pork on top. Add broth/water and jalapeño (optional). Cook on HIGH 4–5 hours or LOW 6–8 hours until very tender and shreddable. (Under 1 hour of hands-on time; the cooker does the rest.)
- Roast squash (oven): When pork has about 45 minutes left (or whenever you’re ready to eat), heat oven to 425°F. Toss butternut squash cubes with 1–1 1/2 tbsp olive oil, salt, and pepper. Roast on a sheet pan 25–30 minutes, flipping once, until browned and tender.
- Shred & season: Remove pork to a board and shred with two forks. Skim excess fat from the cooking liquid if you like. Return pork to the slow cooker and toss with a few spoonfuls of the juices; taste and adjust salt/pepper.
- Quick romaine salad: Chop romaine. Dress with remaining olive oil and lime/vinegar, plus a pinch of salt and pepper. (Add any extra jalapeño if you want.)
- Serve: Build bowls with roasted squash, shredded pork, and romaine salad on the side (or right in the bowl for a warm-cold contrast).
Health notes: ~700–900 calories per serving (depends on pork fat and serving size). Healthiness: Moderate—great protein; balance comes from squash and salad; trim visible fat for a lighter bowl.
Drink pairing: Washington pairing: a WA malty amber ale, or a Yakima Valley Merlot to complement the savory-sweet pork and squash.