Slow Cooker Butternut Squash Pulled Pork Tacos

INGREDIENTS

3 lb

butternut squash, peeled and cut into bite-sized chunks

2 lb

boneless pork loin roast

2 tsp

kosher salt, divided

1 tsp

black pepper

1 tsp

ground cumin

1 tsp

ground cinnamon

1 tbsp

olive oil

chipotle peppers packed in adobo (individual peppers, not full cans!), coarsely chopped* (add more for more heat)

2 tbsp

adobo sauce from the canned chiles

onion, coarsely chopped

2 tsp

minced garlic (about 4 cloves)

1/2 cup

orange juice

2 tbsp

Pompeian Jalapeño Red Wine Vinegar (or substitute regular red wine vinegar or additional orange juice)

Corn tortillas, fresh cilantro, lime wedges, and feta cheese or queso fresco