Slow Cooker Pork and Butternut Squash Stew


  • 1 2 1/2 pound Smithfield All Natural Fresh Shoulder Roast, cut into 1 inch chunks
  • 1/3 cup flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 small white onion diced
  • 2 cups diced butternut squash
  • 1 cup apple juice
  • 1 cup low-sodium chicken broth
  • 1 teaspoon Italian seasoning
  • pinch crushed red pepper flakes
  • cooked rice for serving (optional)
  • fresh parsley for serving (optional)


  1. In a large bowl, toss the chunks of Smithfield All Natural Fresh Shoulder Roast, flour, salt, and pepper together until the pork is well coated.
  2. Heat the olive oil over medium-high heat in a large skillet. Add the pork and brown on all sides.
  3. Transfer to slow cooker. Add onion, butternut squash, apple juice, chicken broth, Italian seasoning, and red pepper flakes.
  4. Cook on low 8 hours or high 4 hours.
  5. Serve with cooked rice if desired. Sprinkle with parsley.