Caribbean Squash Pork

Mmm Mmm Good!!

*Crockpot recipe*


1 Tbsp vegetable oil
2 lbs pork shoulder, cut into 1 inch cubes
2 onions, finely chopped
6 cloves garlic, minced
1 Tbsp minced gingerroot
1 Tsp Cumin seeds
1 Tsp Ground Allspice
1 Tsp Ground Cinnamon
1 Tsp Salt
1 Tsp cracked black peppercorns
1 serrano chili, finely chopped
1/2 cup condensed chicken brother (undiluted)
4 cups squash, cubed and peeled, -acorn or butternut
1 Tsp lime zest
2 Tbsp Lime juice

1. Brown pork in a skillet with vegetable oil, and put in crockpot
2. Drain all but 1 Tbsp fat from pork and add onions to pan and cook until softened. Add garlic, gingerroot, cumin seeds, allspice, cinnamon, salt, pepper and chili pepper and cook, stirring, for 1 minute. Stir in chicken broth and bring to a boil.
3. Add squash to crockpot. Pour contents of pan into crockpot and stir to combine. Cover and cook on Low for 8 to 10 hrs or on High for 4-5 hours, until pork is tender.
4. Stir in lime zest and juice and serve immediately over hot fluffy rice.

*Note: my studly hubby and I found it very hard to cut the uncooked squash for this recipe. Any suggestions, let us know.