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!

Friends, I’m so happy for the cooler weather and the trees that are starting to change color. Fall reminds me of slow cooker meals, earlier dinners with family and friends, and just an overall cozier feel to hosting. Here’s a few more comforting recipes to try: 4-ingredient Instant Pot Chuck Roast and One Pot Asian Braised Beef and Healthy Korean Beef Bowls.

Slow Cooker Pulled Pork Chili

Today I’m sharing a Slow Cooker Pulled Pork Chili recipe. You can shred the pork or leave it in chunks, like we did. Great either way! You may have already tried my Easy Homemade Chili recipe (made with ground turkey), or Best Pumpkin Turkey Chili Recipe [YUM!]

The Foolproof Family Slow Cooker: and Other One-Pot Solutions

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)

This book is all about simple recipes, Friends. Easy and wholesome home cooking that is good enough for the family, and good enough for company!

It’s a collection of 75 slow cooker and one-pot recipes that incorporate fresh veggies and pantry staples to create flavorful, satisfying meals with minimal effort. From family dinners, to Sunday brunch, to game-day parties!

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!

Pulled Pork Chili

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.

Val’s new book is great for getting a meal on the table for your family or dinner guests.

For this chili recipe, think easy. You cook it low and slow for a good part of the day, the pork cooking right into the sauce. Then you add corn and 2 kinds of beans.

Serve this chili with tortilla chips or slices of warm cornbread.

How to make Pulled Pork Chili

1. The first step in the process is to brown the pork, and then transfer the browned meat to a 6-quart slow cooker.
2. Then brown the jalapeno, onion, and garlic and transfer it to the slow cooker with the cubed pork.
3. Add a big can of crushed tomatoes, diced tomatoes, and green chilies and all the seasonings.
4. Cover and cook until the pork cubes are nice and tender.
5. 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.

Delicious served with cornbread (here’s my dill pickle cornbread recipe), and a fresh green salad.

Again, BUY THE BOOK >> HERE! [afflink]

ENJOY!

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Slow Cooker Pulled Pork Chili

You can shred the pork, or leave it in chunks (my recipe here). 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.

Prep Time: 15 minutes mins

Cook Time: 4 hours hrs 30 minutes mins

Total Time: 4 hours hrs 45 minutes mins

Yield: 6

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Ingredients

 

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• 2 - 2 1/4 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.

Cuisine: American

Course: Main Course

Author: Sandy / Reluctant Entertainer

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