Place the butternut squash, kale, onion and garlic in a 5-qt. slow cooker. Place roast on vegetables. Add the lentils and seasonings. Pour broth over top. ( you can add additional water a ½ cup at a time if it looks necessary. You can do this later after its absorbed some of the chicken broth as well.)
Cover and cook on low for 8-10 hours or until meat is tender.
Remove meat; cool slightly.
Shred pork with two forks and return to slow cooker to heat through.