Slow Cooker Pulled Pork Chili
I just can not believe that the kids will be out of school in what’s now down to a countdown of days. As I drive around town I see the neighborhoods working on getting the pools ready for opening. I love summer so I find this all pretty exciting although to be honest I have yet to figure out how to keep the kids busy enough that they don’t drive me crazy by the second week in June. Not to mention trying to get a little work done in there somewhere. I’ve got lots of things I’m wanting to work on and share with you guys so I promise you somehow I will find a way to get it done! My slow cooker is usually going non-stop all summer anyway so that we can enjoy the afternoon at the pool and never worry about what’s for dinner.
This week, however, has been all about spring. Spring in the Midwest to be more specific and that means we’ve had rain and thunderstorms pretty much every day this week. What goes better with a rainy day than a big pot of chili?!? Or should we have pulled pork? Maybe we should just make it Pulled Pork Chili!
Cook it super slow and let that pork get super tender. A nice little bit of chipotle chili powder to spice it up just right.
Add a little beer in here if that’s a flavor you enjoy, otherwise chicken broth will work just as well. Either way, this chili is perfect for a rainy (or any busy) day!!
Slow Cooker Pulled Pork Chili
Equipment
- Slow Cooker
Ingredients
- 2 pounds boneless pork shoulder roast
- 1 small onion diced
- 2 cloves garlic minced
- 2 jalapeno peppers diced, ribs and seeds removed
- 15 ounces pinto beans drained and rinsed
- 30 ounces diced tomatoes
- 8 ounces tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon chipotle chili powder
- 1 teaspoon cumin
- 1 teaspoon dried cilantro
- 8 ounces Mexican beer chicken broth can be substituted
Instructions
- Add all ingredients to slow cooker
- Cover and cook on low for 7-9 hours
- Remove pork roast from slow cooker and shred with forks
- Return to slow cooker and stir to combine
- Serve with cheese and sour cream or as desired
Notes
- If desired, remove excess fat from pork before cooking or when shredding.
- Store in the fridge for up to 3 days, or in the freezer for up to 3 months. I recommend freezing in individual portions for convenience when defrosting and reheating. Reheat in the microwave or on the stove.
- Top pulled pork chili with shredded cheese, green onion or freshly chopped cilantro, crushed chips, avocado, or sour cream.
- To make this chili spicier, increase the amount of chipotle chili powder.
How do I substitute leftover smoked pulled pork? Add it at the end?
Yes I would reduce the cook time to about 3 hours and with an hour left add the cooked pork.