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.
*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.
posted by J-Funk at 8:57 PM
2 Comments:
Uncooked squash is very hard. Sometimes with extra hard ones, you need to use a hatchet! Failing that, just use your sharpest and largest knife, but be careful that you watch your fingers!
Remember dull knives are much more dangerous than sharp ones. Keep the knives sharp!
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