Slow Cooker Pork and Butternut Squash Stew Step-by-step instructions

Before you start

Before beginning, ensure that your pork shoulder is cut into uniform cubes, approximately one inch in size. This ensures that the meat cooks evenly throughout the long braising process. Peel and seed the butternut squash, then cut it into cubes of a similar size to the pork.

Organize your seasonings and broth in advance so that the assembly process is smooth and efficient. Clear enough counter space around your slow cooker to work comfortably, and ensure the interior of the slow cooker is clean and dry before you start placing the ingredients inside.

Instructions

Layering the base

1. 1Prepare the slow cooker
   Place the cubed pork shoulder into the base of the slow cooker, ensuring the pieces are evenly distributed to allow for uniform cooking throughout the process.
   Look for The pork should cover the bottom of the insert in a single layer or slightly overlapping pile.
   Tip Trim excess fat from the pork before cubing to ensure a cleaner, less greasy finished stew.

The pork should be arranged at the bottom of the slow cooker in an even layer. It is important that the meat is not overcrowded to the point where it cannot cook through. Ensure the slow cooker is on a flat, stable surface and that the power cord is clear of any heat sources or water. Once the pork is in place, you are ready to add the remaining ingredients and begin the slow cooking process.

Adding aromatics and squash

2. 2Add aromatics and squash
   Layer the butternut squash cubes directly over the pork. Sprinkle the sage and garlic powder evenly across the squash to ensure the flavors permeate the entire dish as it cooks.
   Look for The squash should be piled on top of the pork chunks without being stirred in at this stage.
   Tip Use uniform squash cubes to ensure they cook at the same rate as the pork.

The squash should be piled neatly on top of the pork. The sage and garlic powder should be sprinkled uniformly over the top of the squash. At this stage, the ingredients should look organized and clean.

Avoid stirring the pot at this point, as the layers are designed to cook in a specific order. The aromatics will begin to release their fragrance as they come into contact with the moisture in the pot.

Braising to perfection

3. 3Cook and finish
   Pour the broth over the ingredients. Cover and cook on low for 8 hours. Before serving, verify the internal temperature of the pork reaches 145°F (63°C). Let the meat rest for at least 5 minutes before serving.
   Look for The pork should be fork-tender and the squash should be soft enough to break apart easily.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Do not lift the lid during the first 6 hours to maintain the necessary cooking heat.

After the long cooking time, the stew should be fragrant and steaming. The broth will have become slightly thickened and rich. Check that the pork is tender and the squash is soft. If the sauce seems too thin, you can gently mash a few pieces of squash against the side of the pot to help thicken the liquid. Ensure the final temperature is correct before serving the dish in warm bowls.

Common mistakes

A common mistake is cutting the butternut squash into pieces that are too small, which can cause them to disintegrate entirely into the sauce. Aim for sturdy, bite-sized cubes.

Another error is over-seasoning early on; since the liquid will reduce and concentrate, it is better to season moderately at the start and adjust the salt levels only after the cooking process is complete. Finally, avoid lifting the lid frequently to check on the stew, as this releases heat and steam, which significantly increases the total cooking time required.

How to tell it’s done

The stew is ready when the pork shoulder is fork-tender and pulls apart with only the slightest pressure. To be certain, use a digital meat thermometer to check the thickest part of a pork cube; it must reach an internal temperature of 145°F (63°C).

The squash should be completely soft and tender, having absorbed the savory broth. If the pork still feels firm, continue cooking for another 30 to 60 minutes, as cooking times can vary based on the specific slow cooker's heat intensity.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest