Pork and Squash Tacos

The sweetness of the squash helps balance the spice of the marinade and adds another texture to the tacos.

Ingredients

1 tbsp smoked paprika

1/2 tsp chili flakes

1 tsp cumin

1 tbsp salt

1 pork shoulder roast

1 onion, peeled and sliced thinly

4 cloves garlic, minced

2 butternut squash, peeled an cut into wedges

1 head cabbage, shredded

4 scallions, sliced thinly

1 clam micro cilantro

2 limes, juiced

2 packs tortillas, warmed

Combine all the spices and salt and divide in two
Place the pork shoulder in a Dutch oven and rub with one half of the spice mixture and allow to marinate at least 1 hour
Add the onion, garlic, and 1/2 cup of water to the pan and cover tightly with a lid or foil
Heat oven to 325F and slow cook the shoulder until it is fork tender, usually about 2 hours
When the shoulder is finished, increase the oven heat to 400F
Toss the squash with the rest of the spice mixture and transfer to a foil lined tray and roast until tender, about 20 minutes
While the squash is roasting, shred the pork shoulder and combine with any cooking liquid
Combine the cabbage, scallion, and cilantro with the lime juice and a glug of neutral oil and pinch of salt
When the squash is done transfer to a serving dish alongside the pork shoulder and serve with the cabbage salad and warmed tortillas