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Slow-Cooker Time: Low 6 to 8 hours

Preparation Time:

Cooking Time:

Servings: 4

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Ingredients

  • 1 Ontario Greenhouse Sweet Red Pepper, chopped
  • 3 cups (750 mL) peeled, cubed Ontario Butternut Squash (about 1 lb/500 g)
  • 1 tbsp (15 mL) vegetable oil
  • 1-1/2 lb (750 g) Ontario Pork Shoulder, trimmed and cut into cubes
  • 1 Ontario Onion, chopped
  • 1 clove Ontario Garlic, minced
  • 1 tbsp (15 mL) minced fresh gingerroot
  • 2 tbsp (25 mL) all-purpose flour
  • 1/2 tsp (1 mL) salt
  • Pinch pepper
  • 1/2 cup (125 mL) low-sodium chicken broth
  • 1 tbsp (15 mL) jerk paste (or to taste)
  • 2 tbsp (25 mL) chopped fresh Ontario Coriander
  • 3 Ontario Green Onions, sliced

Instructions

Place red pepper and squash in slow-cooker. In large nonstick skillet, heat oil over medium heat. Cook pork, in batches, until browned, about 5 minutes. Place in slow-cooker. Add onion, garlic and ginger to skillet and cook until lightly softened, 2 to 3 minutes. Stir flour, salt and pepper into onion mixture.

In medium bowl, whisk broth and jerk paste until smooth; stir into skillet and bring to simmer. Pour over pork and vegetables. Cover and cook on Low for 6 to 8 hours or until pork and vegetables are tender. Sprinkle with coriander and green onions.

Nutritional information

PROTEIN: 40 grams
FAT: 15 grams
CARBOHYDRATE: 22 grams
CALORIES: 378
FIBRE: 3 grams
SODIUM: 620 mg