• 2 pounds boneless pork shoulder (cut into 3/4-inch cubes)
  • 1 onion (large, chopped)
  • 14 1/2 ounces chicken broth
  • 1 teaspoon salt
  • 2 acorn squash (seeded, cut into 1/2-inch sliced, pared and cubed)
  • 10 ounces frozen lima beans
  • 1 tablespoon lime zest
  • 1 tablespoon lime juice
  • 13 1/2 ounces pineapple chunks
  • 3 tablespoons cornstarch
  • 1/4 cup brown sugar


  1. Stir together pork, onion, broth, salt, squash, lima beans, lime zest, and lime juice in a 3 1/2-4-quart slow cooker. Cover and cook on low setting for 7 hours. Drain pineapple and mix juice with cornstarch and brown sugar. Add pineapple chunks to stew. Gently stir the cornstarch mixture into the stew, mix thoroughly. Cover and continue to cook for 1 hour.
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