Need to switch up your protein game?
For those of you who get in the rut of cooking chicken for the majority of your dinners, give this Cuban pork a try! These zesty flavors will definitely spice up your weeknight meal. The citrus and garlicky sauce is a great marinade and keeps the pork juicy.
You can pair it with more than butternut squash as well. I choose the squash because of its color and sweet buttery taste. For leftover lunches, I mixed the shredded pork with black beans and cauliflower rice! You could use it in a sandwich, quesadilla, on top of nachos or on a salad too. It’s a versatile protein option with amazing flavor!
Pork: Being high in protein and rich in many micronutrients, lean pork can be an excellent addition to a healthy diet. It’s an excellent source of many vitamins and minerals, including thiamin, zinc, vitamin B12, vitamin B6, niacin, phosphorus, and iron.
Butternut Squash: There’s a reason butternut squash is one of the most popular winter squashes. It’s delicious! It has more vitamin A than a pumpkin, is rich in B vitamins and fiber.
Cuban Pork with Butternut Squash Noodles
- 1 lb Pork Shoulder
- ½ Cup Orange Juice
- ¼ Cup Lime Juice
- 1 Bell Pepper
- 1 Onion, Chopped
- 1 tsp Cumin
- ½ tsp Cardamom
- 1 tsp Salt and Pepper
- 4 Cloves Garlic, Minced
- 1 Bag Frozen Butternut Squash Noodles
- ½ tsp Olive Oil
- Pinch of Salt, Pepper, Garlic
- Score the pork for added flavor. Turn crockpot on low-heat, add all ingredients (except butternut squash noodles) cook for 8-10 hours, half way through shred pork with forks
- Turn stove on to medium heat, cook butternut squash noodles in pan with a dash of olive oil and seasonings of choice
-You can place the pork and the rest of the ingredients and marinade for 4 hours or overnight
-You can spiracle your own veggie noodles or use pork in sandwiches, quesadillas, on nachos or a salad. The options are endless!