Chili-Braised Pork with Roasted Butternut Squash Wedges

Dinner's Ready! A warm plate of food on a cold snowy night should be just want you want to dinner. 

How does a 4 lb pork roast rubbed with chili powder, salt, pepper and oregano cooked 6-8 hours in a slow cooker sound?

A large onion was chopped and placed under the roast in the slow cooker. A cup of fresh orange juice and a can of reduced sodium chicken broth were poured around the pork before cooking.

Now that the pork is cooking, let's move on to the butternut squash. I cut them in halve and you can see the lovely seeds. These will need to be removed, I usually use a spoon to do so. 

The squash will also need to be peeled; I used a vegetable peeler to do so (far less chance to cut yourself than using a knife). Now the squash is ready to be baked at 425 degrees for 25-30 minutes after you combine the squash with a little olive oil, minced garlic, salt, and pepper.

When the pork is done, it can be shredded with two forks. 

The table is ready and waiting for everyone to take a seat. A live green plant is added to serve as a centerpiece. Green grosgrain ribbon, used to mimic the green plant, is tied around the napkin and flatware keeping it simple.

Add a little barbecue sauce and make it a sandwich or open face. 

A small salad with manderian oranges gives a sweet taste to compliment the pork. Your meal is healthy and should make everyone in the family happy - Judy.

Table Runner & Napkins: Pottery Barn
Charger: Pottery Barn
White Plates: Fiestaware

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