Slow Cooker Pulled Pork Chili Recipe

Slow Cooker Pulled Pork Chili – A spicy meal that everyone will love. Serve with tortilla chips, garlic bread, or just by itself! Delicious!

Prep time: 15 minutes
Cook time: 4 hours (high) – 8 hours (low)
Serves: 4-6

Ingredients:

4-5 garlic cloves, minced
1 Tbs dark cocoa powder, unsweetened
1 Tbs chili powder
2 tsp ground cumin
½ tsp cayenne pepper
1 Tbs Mexican oregano
Sea salt & black pepper, to taste
3-3½ lbs. pork shoulder roast, trimmed
1 small red onion, diced
1 4-oz. can mild green chilies
3 Tbs tomato paste
1 28-oz. can diced tomatoes
1 15-oz. can red kidney beans, drained and rinsed
1 15-oz. can black beans, drained and rinsed
2 tsp liquid smoke
1 cup chicken broth, preferably organic

To serve:
Mexican cheese blend, finely shredded
Red onion, diced
Fresh cilantro, chopped

Directions:

1. Combine garlic, cocoa powder, chili powder, cumin, cayenne pepper, and Mexican oregano in a small bowl. Season with salt and black pepper, to taste, and stir to combine.

2. Rub pork roast with seasoning mixture on all sides and place in a 5 or 6-quart slower cooker crock. Arrange remaining solid ingredients around the pork, then pour the liquid smoke and chicken broth on top. Stir the ingredients on each side of the pork with a fork to combine.

3. Cover and cook on high for 4 hours, or on low for 8. Do not remove lid while cooking.

4. When cook time is complete, remove lid and gently pull the pork apart with two forks. Allow the pulled pork to rest in the juices for 10-15 minutes to absorb more flavor, if desired. To serve, top with shredded Mexican cheese, chopped red onion, and/or fresh cilantro.

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Slow Cooker Pulled Pork Chili

Yield: 4-6

Author: The Well-fed Cook

Prep time: 15 MinCook time: 4 HourTotal time: 4 H & 15 M

Slow Cooker Pulled Pork Chili – A spicy meal that everyone will love. Serve with tortilla chips, garlic bread or just by itself! Delicious!

Ingredients US Metric

• 4-5 garlic cloves, minced
• 1 Tbs dark cocoa powder, unsweetened
• 1 Tbs chili powder
• 2 tsp ground cumin
• ½ tsp cayenne pepper
• 1 Tbs Mexican oregano
• Sea salt & black pepper, to taste
• 3-3½ lbs. pork shoulder roast, trimmed
• 1 small red onion, diced
• 1 4-oz. can mild green chilies
• 3 Tbs tomato paste
• 1 28-oz. can diced tomatoes
• 1 15-oz. can red kidney beans, drained and rinsed
• 1 15-oz. can black beans, drained and rinsed
• 2 tsp liquid smoke
• 1 cup chicken broth, preferably organic

To Serve (Optional)

• Mexican cheese blend, finely shredded
• Red onion, diced
• Fresh cilantro, chopped

Instructions

1. Combine garlic, cocoa powder, chili powder, cumin, cayenne pepper, and Mexican oregano in a small bowl. Season with salt and black pepper, to taste, and stir to combine.e
2. Rub pork roast with seasoning mixture on all sides and place in a 5 or 6-quart slower cooker crock. Arrange remaining solid ingredients around the pork, then pour the liquid smoke and chicken broth on top. Stir the ingredients on each side of the pork with a fork to combine.
3. Cover and cook on high for 4 hours, or on low for 8. Do not remove the lid while cooking
4. When cook time is complete, remove the lid and gently pull the pork apart with two forks. Allow the pulled pork to rest in the juices for 10-15 minutes to absorb more flavor if desired. To serve, top with shredded Mexican cheese, chopped red onion, and/or fresh cilantro.

Notes:

Cook time: 4 hours (high) – 8 hours (low)

Nutrition Facts

Calories

1552.53

Fat (grams)

90.15

Sat. Fat (grams)

32.92

Carbs (grams)

68.31

Fiber (grams)

21.93

Net carbs

46.37

Sugar (grams)

14.85

Protein (grams)

116.52

Sodium (milligrams)

1504.20

Cholesterol (grams)

365.10

Nutritional Values are for information purposes only.

https://wellfedcook.com/slow-cooker-pulled-pork-chili

© The Well-fed Cook

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