This meal is particularly satisfying this time of year. It’s like a comforting hug in a bowl, that will keep you warm, healthy, and it might even score you a few compliments from your loved ones!
1 pork roast (~4-5 pounds)
2 dried chipotle peppers (or 1-2 tsp. chipotle pepper powder in spice isle)
1 Tbsp cumin
2 tsp. coriander
2 tsp. dried oregano
1 tsp each salt and pepper
1 large onion, diced & divided
6 cloves garlic, minced & divided
8 ounces cola (I'm not typically a fan of cola, but it is definitely a key ingredient in this dish)
2 Tbsp olive oil
1 Tbsp fresh ginger, minced
2 tsp. Garam masala
2 cups cubed butternut squash (I purchase already peeled and cubed butternut squash. If you have never prepared a b-nut before, trust me- it’s worth buying the prepared!)
1 cup dried red lentils
1 can (15-ounce) diced tomatoes, drained
1 tsp salt
2 cups vegetable or chicken broth
2 cups water
1 can (14 ounce) coconut milk
Chopped fresh cilantro
Fresh limes to squeeze
To make Shredded Pork:
- Place pork in slow cooker. Break apart chilies, sprinkle on top; also top pork with cumin, coriander, oregano, salt and pepper.
- Add 3 cloves minced garlic & ½ of diced onion to slow cooker; pour cola around pork, set slow cooker to low and leave alone for about 6-7 hours, until meat is tender and shreds easily with fork.
- Heat oil in large stock pot. Add rest of garlic and onion, the ginger and garam masala and cook, stirring often for about 3 minutes.
- Add butternut, lentils, tomatoes and salt. Cook while stirring about one minute more. Add broth and water, bring to boil, then reduce heat to simmer; cover with lid and cook for about 20 minutes, until lentils and squash are tender and falling apart.
- Stir in coconut milk and heat through about 1 more minute.
Pour butternut and lentil curry into a bowl, top with shredded pork, sprinkle chopped cilantro on top and give the dish a quick squeeze of lime juice.