Description
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
- ¼ teaspoon cayenne pepper
- ½ teaspoon ground cumin
- ¾ teaspoon paprika
- 1 teaspoon salt
- 1 (18 ounce) bottle hickory-flavored barbeque sauce
Instructions
- 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.
- 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.
- Cover and cook on High for 4 hours.
Prep Time: 15 mins
Cook Time: 4 hrs 10 mins
Total Time: 4 hrs 25 mins
Servings: 12