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Tex-Mex but make it fall!! 🍁🍁
These slow cooker pork butternut squash tacos are made with corn tortillas filled with shredded herby pork roast, chili spiced butternut squash and feta cheese. They’re twice-baked in the oven for extra crispiness and gooey cheese goodness!
We had some fun with fall flavors for these tacos, using seasonal butternut squash and herbs like rosemary and thyme to season the pork. The sweetness of the butternut squash plays well with the savory seasoned pork. Each bite is so warming and cozy. Serve with a side salsa verde or queso and your favorite chips for a yummy fall tex-mex dinner.
Try more Tex-Mex favorites:
Crispy Coconut Shrimp Street Tacos with Yum Yum Sauce
Sheet Pan Crispy Chicken Tacos
Crispy Twice Baked Chicken Avocado Lime Quesadillas
Restaurant Style Chunky Salsa and Air Fryer Tortilla Chips
Slow Cooker Pork Butternut Squash Tacos
Recipe Snapshot
- Season and braise pork.
- Cook pork in slow cooker on low for 8-10 hours.
- Season and cook butternut squash.
- Fill tortillas with pork, squash and cheese.
- Bake in oven for 5-7 minutes. Flip tacos and cook again until crispy.
- Serve hot with your favorite salsa.
How to cook pork in a slow cooker…
Slow cookers make dinners so easy!! All you really have to do is throw everything in the pot, set the heat and timer and let it cook overnight or while you are at work. And then you come home to a delicious pulled pork for your tacos.
For this recipe, we do recommend seasoning and braising the pork before putting it in your slow cooker. This will brown the outside and give the pork a bit of a crispy edge. This will just take about 10 minutes to do.
After you braise your pork, you will toss garlic cloves, onion pieces and herbs into the slow cooker bowl. You’ll place the pork on top of the onions and fill the bowl with apple cider and chicken stock.
Once everything is in the slow cooker, you will place the lid on top and cook low and slow! And 8-10 hours later you have delicious pulled pork that falls apart. Yum!
How to make crispy sheet pan tacos….
One of our favorite ways to make tacos is to bake them in the oven for about 10 minutes to get them super crispy. This will also melt the cheese in the tacos and make them super yummy and warm.
After you assemble your tacos, line them on a baking sheet and follow the baking guide below:
Oven temp: 425ºF
Bake time: 5-7 minutes. Flip. Bake for another 5-7 minutes.
Cool time: 3-5 minutes
Taco Swap Recommendations
These are fall tacos, so here are some recommendations we have to complement the sweeter flavor of the meat in these tacos…
- Swap pork with chicken breasts or beef
- Swap butternut squash with sweet potatoes or acorn squash
- Swap Feta with cotija cheese or cheddar blend
- Swap corn tacos with soft flour tortillas
Serving Recommendations: Sides, Dips and Desserts
If you’re looking for sides, dips and dessert to serve with the Slow Cooker Pork and Butternut Squash, here’s what we recommend:
Sides: Black beans, Mexican rice, cilantro lime rice, cowboy caviar
Dips: salsa verde, Restaurant Style Chunky Salsa, queso/cheese dip, guacamole
Dessert: caramel apple dessert bars, raspberry cheesecake bars, s’more bites
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Slow Cooker Pork Butternut Squash Tacos
Description
Twice-baked tacos are made with corn tortillas filled with shredded herby pork roast, chili spiced butternut squash and feta cheese
Ingredients
2 lb pork shoulder or butt
2 tsp cumin
1/2 tsp salt
1/2 tsp pepper
2 cups apple cider
2 cup chicken stock
5 cloves garlic, smashed
1 yellow onion, chopped
4 sprigs of thyme
2 sprigs of rosemary
2 tbsp dijon mustard
1 butternut squash, peeled and cubed
2 tbsp olive oil
1/2 tsp chili powder
1 tsp smoked paprika
2 tbsp honey
12–15 soft corn tortillas
Feta cheese
Instructions
- In a skillet over medium heat, heat olive oil. Season each side of the pork roast with cumin, salt and pepper. Braise pork on each side for 4 minutes.
- Add onions, smashed garlic and herbs to a slow cooker. Place pork roast on top.
- Whisk apple cider, dijon and chicken stock together in a medium bowl. Pour on top of pork and onions in slow cooker. Cover and cook for 8-10 hours or overnight, until the pork is tender and can easily pull apart.
- When cooking is complete, remove pork from slow cooker and place on a large cutting board. Using two forks, one in each hand, pull apart pork into shreds. Place the meat in a bowl and set aside.
- Remove the herb twig stems from the crockpot. Pour remaining liquid and onions into a high powered blender and blend until smooth. Pour over the pork toss to coat.
- Preheat oven to 425ºF to roast butternut squash. Peel and cut squash into small cubes. Toss squash in olive oil, chili powder, smoke paprika salt and pepper. Place on baking sheet and drizzle with honey.
- Roast squash for 20-25 minutes until soft. While baking, line another baking sheet with 12-15 corn tortillas. Brush each tortilla with a little bit of olive oil.
- Fill each tortilla with taco meat, a spoonful of roasted butternut squash and sprinkle of cheese. Fold the shells over the top and press down to hold shape. Bake tacos for 5-7 minutes. Remove pan from oven, flip tacos to the other side and bake for an additional 5-7 minutes until crispy.
- Serve warm with your more feta cheese and your favorite salsa or queso for dipping.
