Ginger-Coconut Pork With Butternut Squash


This flavorful stew is full of fiber and protein.

Ginger-coconut, pork, and butternut squash stew is served with rice and a side of sauce.
Photo: Victor Protasio
Hands On Time:
25 mins
Total Time:
5 hrs 30 mins
8 serves


  • 6 pounds 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 ½-in. wedges

  • 1 ½ cups coconut water (12 oz.)

  • 3 tablespoons fish sauce

  • 3 tablespoons soy sauce or tamari

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

  • 3 cloves garlic, grated

  • 2 teaspoons kosher salt

  • ½ teaspoon freshly ground black pepper

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


  1. 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.

  2. 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.

Chef's Notes

Instant Pot variation (1 hour):
Follow prep instructions above and lock lid in place. Turn 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.

To freeze:
Let stew cool to room temperature. Transfer to sealable freezer-safe containers and cover with reserved cooking liquid. Cover and freeze for up to 3 months. Thaw in microwave or overnight in refrigerator.

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