Slow Cooker Pork with Butternut Squash, Brown Lentils, and Orange Paprika Sage Sauce

Name: Slow Cooker Pork with Butternut Squash, Brown Lentils, and Orange Paprika Sage Sauce
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6
Cuisine: Fusión mediterránea
Ingredients: 2 lb pork shoulder, cubed; 4 cups butternut squash; 1 cup dry brown lentils; 1 1/4 cups yellow onion; 1 cup carrot; 5 cloves garlic; 3 cups chicken broth; 1/2 cup orange juice; 1 tsp orange zest; 2 tbsp tomato paste; 2 tbsp olive oil; 1 tbsp sweet paprika; 1 tsp dried sage; 1 tsp ground cumin; 2 leaves bay leaves; 1 1/4 tsp salt; 1/2 tsp black pepper; 1 tbsp apple cider vinegar; 1/4 cup fresh parsley

An original slow cooker stew featuring tender pork cubes, butternut squash, and brown lentils slowly cooked in an aromatic sauce with orange, sweet paprika, sage, and a touch of garlic. Comforting, balanced, and perfect as a complete one-pot meal.

20 minPrep

360 minCook

380 minTotal

6Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

900 g pork shoulder, cubed (cut into 1.5-inch cubes)
600 g butternut squash (peeled and cubed)
180 g dry brown lentils (rinsed)
180 g yellow onion (chopped)
150 g carrot (sliced into half moons)
15 g garlic (minced)
720 ml chicken broth (low sodium if possible)
120 ml orange juice (freshly squeezed)
2 g orange zest (orange part only)
30 g tomato paste (for depth of flavor)
30 ml olive oil (divided)
8 g sweet paprika (mild)
2 g dried sage (or 1 tbsp chopped fresh)
2 g ground cumin (optional but recommended)
2 unit bay leaves (remove at the end)
8 g salt (adjust to taste)
2 g black pepper (freshly ground)
15 ml apple cider vinegar (to balance at the end)
12 g fresh parsley (chopped, for finishing)

Nutrition facts

per serving

424 kcal

Calories

35 g

Protein

28 g

Carbs

19 g

Fat

7 g

Fiber

21 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Celery

Instructions

1
1. Pat the pork dry with paper towels and toss it with 1 teaspoon of the salt, the black pepper, sweet paprika, and ground cumin.
2
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown the pork in batches for 4-5 minutes, just until colored. Transfer it to the slow cooker.
3
3. In the same skillet, add the remaining tablespoon of olive oil, the onion, and the carrot. Cook for 4 minutes over medium heat until starting to soften. Add the garlic and cook 30 seconds more.
4
4. Stir in the tomato paste and cook for 1 minute so it lightly caramelizes. Add the orange juice, orange zest, and 120 ml (1/2 cup) of the chicken broth. Scrape up the browned bits from the pan.
5
5. Add the butternut squash, brown lentils, and bay leaves to the slow cooker. Pour in the skillet mixture, the remaining chicken broth, the dried sage, and the remaining salt.
6
6. Cover and cook on LOW for 6 hours, until the pork is tender and the lentils are cooked through. If you prefer HIGH, cook for 3 1/2 to 4 hours. The safe internal temperature of pork should reach at least 63°C / 145°F before resting, although this stew becomes more tender with the longer cook time.
7
7. Remove the bay leaves. Stir in the apple cider vinegar carefully so the squash does not break down too much.
8
8. Taste and adjust salt if needed. Serve hot with the fresh parsley scattered on top.

Chef tips

For a thicker sauce, uncover the slow cooker for the last 20-30 minutes. If you want deeper color, let the tomato paste brown well in the skillet before deglazing. The squash should be tender but not falling apart.

Substitutions

You can use diced turkey instead of pork, adjusting the time so it does not dry out. Green lentils work well instead of brown lentils. If you do not have sage, use a small amount of dried rosemary.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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