The Big Slow Cook

Use your cooker (or Instant Pot!) to make extra helpings of a cozy fall dinner. The best part? Discovering three ways to enjoy each dish.

- Ananda Eidelstein

Ginger-Coconut Pork with Butternut Squash

ACTIVE TIME 25 MINUTES

TOTAL TIME 5 HOURS, 30 MINUTES (SLOW COOKER)

1 HOUR (INSTANT POT)

SERVES 8

6 lb. boneless pork shoulder, trimmed and quartered

1 medium butternut squash

(2½ lb.), peeled, seeded, and cut into 2-in. chunks

1 large yellow onion, cut into

1⁄2-in. wedges

1 1⁄2 cups coconut water (12 oz.)

3 Tbsp. fish sauce

3 Tbsp. soy sauce or tamari

2 Tbsp. grated fresh ginger (from a 4-in. piece)

3 cloves garlic, grated

2 tsp. kosher salt

1⁄2 tsp. freshly ground black pepper

Steamed white rice, sliced scallions, and sliced red Fresno chile (optional), for serving

FOR THE SLOW COOKER: Line a 6-quart slow cooker with a slow cooker liner, if desired. Add pork, squash, onion, coconut water, fish sauce, soy sauce, ginger, garlic, salt, and pepper; stir to combine. Cover and cook until pork is very tender, 7 to 8 hours on low or 5 to 6 hours on high.

TO SERVE, drain pork and squash mixture, reserving 2 cups cooking liquid. Shred pork using your fingers or 2 forks, discarding any large pieces of fat. Serve pork over rice, garnished with scallions and, if desired, chile.

INSTANT POT VARIATION: Follow prep instructions above and lock the lid in place. Turn the steam release handle to sealing position. Select Manual or Pressure Cook (depending on model) and set to high pressure for 20 minutes. Carefully turn steam release handle to venting position and let steam fully escape (float valve will drop). Release lid and turn off cooker. Follow serving instructions above.