Slow Cooker Pulled Pork Chili
Looking for a simple, flavorful chili recipe? Enjoy this Slow Cooker Pulled Pork Chili recipe, served with cornbread and a green salad! The house will smell so delicious with this pork chili recipe simmering away in the kitchen.
I love a good chili recipe! Fall reminds me of slow cooker meals, earlier dinners with family and friends, and just an overall cozier feel to hosting.
When I think of cozy foods, I think of slow cooker and one-pot recipes, when you know you have a busy day ahead, or you don’t have time for dinner prep. This is where this Slow Cooker Pulled Pork Chili comes in handy!
Slow Cooker Pulled Pork Chili
You can shred the pork or leave it in chunks, like we did. Great either way! Each bowl is delicious served with cornbread, Southern Spoon Bread, and a fresh green salad. This recipe comes from The Foolproof Family Slow Cooker cookbook, by Valerie Brunmeier.
Why I love this recipe
- It’s a great “one pot recipe” that you can start making in the morning.
- Such a savory, delicious chili to serve for guests.
- Pork is reasonably priced, so this chili is more affordable.
Gather these ingredients
- Boneless pork loin or tenderloin
- Salt
- Freshly ground pepper
- Olive oil
- Yellow onion
- Jalapeno
- Minced garlic
- Crushed tomatoes
- Diced tomatoes
- Diced green chilies
- Low-sodium beef broth (or regular)
- Chili powder
- Cumin
- Oregano
- Smoked paprika
- Chili beans in sauce
- Pinto beans
- Frozen corn (you can use fresh corn, too)
- Tortilla chips and/or cornbread for serving
Toppings that you can add to the chili:
- Cilantro, finely chopped
- Green onions, thinly sliced
- Avocado, sliced
- Sour cream
- Hot sauce
How to make Pulled Pork Chili
- The first step in the process is to brown the pork, and then transfer the browned meat to a 6-quart slow cooker.
- Then brown the jalapeno, onion, and garlic and transfer it to the slow cooker with the cubed pork.
- Add a big can of crushed tomatoes, diced tomatoes, and green chilies and all the seasonings.
- Cover and cook until the pork cubes are nice and tender.
- Since canned beans are already cooked, the texture can become mushy and really undesirable if they hang out for too long in the slow cooker. This is why Val adds them towards the end of the initial cooking time in all of her slow cooker recipes. Add the rinsed and drained beans and corn and let the chili cook for an additional 30 minutes before serving; just long enough to warm them through.
The Foolproof Family Slow Cooker cookbook
My friend Valerie Brunmeier, founder of Valerie’s Kitchen, has just written a beautiful cookbook, The Foolproof Family Slow Cooker (and other one-pot solutions) Cookbook!
You can buy it today, here. (Affiliate link)
Val’s cookbook is great for getting a meal on the table for your family or dinner guests. Easy and wholesome home cooking that is good enough for the family, and good enough for company!
I love how simple the ingredients are, adding ingredients in the slow cooker in the morning, knowing you’ll have a wholesome meal for your family for dinner!
Serving
Serve this chili with corn bread, Southern Spoon Bread, biscuits, dinner rolls, and a green salad. You can also serve it on the BIG BOARD if you are hosting a Game Day party!
Here’s a few more comforting recipes to try:
- 4-ingredient Instant Pot Chuck Roast
- One Pot Asian Braised Beef
- Healthy Korean Beef Bowls
- Easy Homemade Chili recipe
- Best Pumpkin Turkey Chili Recipe
Get the Recipe:
Slow Cooker Pulled Pork Chili
Ingredients
- 2 – 2 ¼ lbs boneless pork loin or tenderloin, cut into 3-4” chunks
- 1 tsp salt
- Freshly ground pepper
- 2 Tbsp olive oil
- 1 cup diced yellow onion
- 1 jalapeno, seeded and diced
- 1 tsp minced garlic
- 1 28 oz can crushed tomatoes
- 1 14 oz can diced tomatoes, undrained
- 1 4 oz can diced green chilies, drained
- 1 cup low-sodium beef broth
- 2 Tbsp chili powder
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp smoked paprika
- 1 15 oz can chili beans in sauce, undrained
- 1 15 oz can pinto beans, rinsed and drained
- 1 cup frozen corn
- Tortilla chips and/or cornbread for serving
Additional toppings
- Cilantro, finely chopped
- Green onions, thinly sliced
- Avocado, sliced
- Sour cream
- Hot sauce
Instructions
- Season the pork with the salt and pepper.
- Place a large skillet over medium heat and add the olive oil. Add the pork and sear for 2-3 minutes on each side, then transfer the pork to a 6-quart slow cooker. Add the onion, jalapeño and garlic to the skillet, and stir until the onion is translucent, 3-4 minutes. Transfer the mixture from the skillet to the slow cooker with the pork.
- Add the crushed tomatoes, diced tomatoes, chilies, broth, chili powder, cumin, oregano, paprika, and pepper to taste. Cover and cook for 7-8 hours on low, or 3 1/2 to 4 hours on high, until the pork is tender and easy to shred.
- Use two forks to shred the pork into the sauce in the slow cooker. Add the chili and pinto beans and corn, cover and continue to cook for an additional 30-36 minutes on low.
- Ladle the chili into bowls and serve with the tortilla chips and cornbread and optional toppings, as desired.
Notes
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
You’ve done an amazing job with this recipe, Sandy! I’m so happy to hear you loved it. We do too. ? Thanks so much!
Oh yes! This sounds amazing. Definitely putting it on my list to try!
Today is the perfect day to make this! Perfect comfort food for a rainy day.