- 1 2 1/2- to 3-pound boneless pork shoulder or butt, trimmed and cut in half
- 1 small butternut squash (about 1 1/2 pounds)—peeled, seeded, and cut into 1-inch pieces
- 1 14.5-ounce can diced tomatoes
- 1 jalapeño pepper, seeded and chopped
- 2 cloves garlic, chopped
- 1 tablespoon chili powder
- kosher salt
- 4 6-inch corn tortillas, cut into 1/2-inch-wide strips
- 1 tablespoon canola oil
- sliced radishes, cilantro sprigs, and lime wedges, for serving
- In a 4- to 6-quart slow cooker, combine the pork, squash, tomatoes (and their juices), jalapeño, garlic, chili powder, 4 cups water, and 1¼ teaspoons salt. Cover and cook until the pork is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time).
- Fifteen minutes before serving, heat oven to 450° F. On a rimmed baking sheet, toss the tortillas with the oil and ⅛ teaspoon salt. Bake, tossing once, until crispy, 8 to 10 minutes.
- Transfer the pork to a medium bowl and, using 2 forks, shred the meat; return it to the slow cooker. Serve the soup with the tortilla strips, radishes, cilantro, and lime wedges.