Subj : BH&G 1802
To   : ALL
From : DAVE DRUM
Date : Sat Feb 13 2021 12:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sugar-Spiced Pork w/Squash & Potatoes
 Categories: Pork, Potatoes, Squash, Chilies, Vegetables
      Yield: 4 Servings
 
      1 lb Butternut squash; halved,
           - seeded, peeled, in 1"
           - cubes
      1 lb Sweet potatoes; peeled, in
           - 1" cubes
      1 tb Olive oil
    1/4 c  Packed brown sugar
      1 ts Salt
      1 ts Ground cumin
    1/2 ts Ground black pepper
    1/2 ts Ground cinnamon
    1/2 ts Ground ginger
      2    Fresh poblanos; seeded, in
           - bite-size strips
      2 sm Onions; in thin wedges
  2 1/2 lb Pork shoulder roast; trimmed
           - in 1" cubes
    2/3 c  Chicken broth
      1 tb Snipped fresh parsley
 
  In a large bowl combine squash and sweet potatoes. Drizzle
  oil over vegetables, tossing to coat. In a small bowl
  combine brown sugar, salt, cumin, black pepper, cinnamon,
  and ginger. Add half of the spice mixture to squash
  mixture; set remaining aside. Toss squash mixture to coat
  pieces. Transfer to a 4 1/2- or 5-quart slow cooker. Add
  poblano peppers and onions to cooker.
  
  In the same bowl combine the meat and the remaining spice
  mixture, tossing to coat pieces. Add meat to cooker. Pour
  broth over meat.
  
  Cover and cook on low-heat setting for 7 to 8 hours or on
  high-heat setting for 3 to 3 1/2 hours.
  
  To serve, transfer squash mixture and meat to a serving
  bowl. Sprinkle with parsley.
  
  Better Homes & Gardens | October 2013
  
  MM Format by Dave Drum - 09 October 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

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