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| | Beef, Chicken, Pasta, Pork, Seafood, Vegetarian |
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| Squashed Pig submitted by Mom Johnson |
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Description
This recipe is really called Pork and Squash Stew...from the 2004 edition of Better Homes and Garden's Slow Cooker recipes. You can alter the recipe by exchanging the apricots and raisins for dried apples and cranberries. I also used bonelss pork chops instead of the pork shoulder.
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Directions
Trim fat from pork. Cut into 1 inch pieces. In a large skillet, brown the pork in hot oil. Drain fat. Combine squash, onion, apricots, and raisins in a 3-4 quart crockpot. Add pork. Sprinkle with instant flour, brown sugar, pumpkin pie spice, and salt. Combine chicken broth and steak sauce; pour over meat. Cover and cook on low setting for 7-8 hours or high for 3 1/2 to 4 hours. Stir gently before serving. Makes 4 servings. (I also added some petite green peas for extra color!)
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Ingredients
 1 1 1/2 pound boneless pork shoulder roast
2 T. cooking oil
1 1/2 pounds winter squash, such as butternut, peeled and cut into 1-inch pieces (about 3 1/2 cups)
1/2 cup sliced onion
1/2 cup dried apricots
2 T. raisins
3 T. instant flour
1 T. packed brown sugar
3/4 tsp. pumpkin pie spice
1/2 tsp. salt
Pepper to taste
1 14 oz. can chicken broth
1 T. bottled steak sauce
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