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.
I used a pork loin roast and it wasn’t fatty and it was really thick….DELISH!
That’s awesome Tiffany!
Jennifer
I am cooking up some chili for a church event this wednesday. I bought a pork butt and am going to cook in a vinegar based carolina sauce. Do you think i can use your recipe as is or do you have any recommendations for possibly changing it to go with the type of sauce. Im a single guy that could use some help. 🙂
Jenn – do you scrap the fat off the top or separate the fat from the pork crock pot?
I find it easier to pull it off after the pork is cooked. I’m all for the least amount of work 😉
Hi Lee! This recipe is actually designed to cook the pork butt right in the chili, so I don’t think it would work with the sauce flavors?
I just made this and cane out so Good. Followed the recipe and added a bit more beer, I used Modelo, and came out amazing. My husband loves spicy food so this was a success! Will definitely make this again.
I’m so glad to hear this Evelyn!
Tried this recipe and it came out bland and more like a soup? Was slightly spicy but definitely bland. I followed the recipe exactly how it states so I am not sure if its me or does everyone like bland chili?
If you like a soupy chili this will work. If you like a thicker pulled pork this is not the way to go.
One more question! Looking really watery at about six hours on low. Is that normal?
Hi Jill! It shouldn’t really be watery but will be a bit thinner than a typical chili. When you shred up the pork it thickens it up quite a bit. BUT, sometimes the meat we buy has water or other liquids injected into it so that could cause there to be too much water, especially the meats in those vacuum sealed type bags but I’ve seen it other times too. If you think it’s going to be too thin, try ladling out a bit of the water and then you could also make a cornstarch slurry with 2 tablespoons of cornstarch and 2 tablespoons water whisked together smooth. Then stir that in and turn up your slow cooker to high for the last hour or so. Hope that helps! Let me know how it turns out!
Do you need to cut up the pork before you throw in the crock pot or just toss in whole? Thanks!
Hi Jill! You can just leave it whole! Let it cook all day and it should be super easy to shred once fully cooked.
Looks delicious! I’m hosting a group of 3 families tomorrow. Would this be enough or should I double the recipe? It doesn’t say how many it serves.
Hi Erica! This probably serves about 6 so I would probably double it.
I made this chili for the chili cook-off at my work and won first place! Added a can of black beans too. Thanks!
Nice! That’s awesome Katie!
I’m using this recipe too for a work chili cook off. Black beans sounds good.
This sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
This looks great! Pork chili is such a comforting dish, and I love just tossing ingredients in the slow cooker and having a meal ready for me later 🙂