Slow Cooker Pulled Pork Chili
Fall-apart tender pulled pork meets the rich and comforting flavors of chili in this easy slow cooker recipe that will leave you craving for seconds.
Servings 6
Calories 169kcal
Equipment
Ingredients
- 4-5 garlic cloves minced
- 1 Tbsp unsweetened dark cocoa powder
- 1 Tbsp chili powder
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 1 Tbsp Mexican oregano
- Sea salt & black pepper to taste
- 3-3½ lbs 1.3-1.6kg pork shoulder roast, trimmed
- 1 small red onion diced
- 1 4-oz/100g can mild green chilies
- 3 Tbsp tomato paste tomato puree
- 1 28-oz/2x400g can diced tomatoes
- 1 15-oz/400g can red kidney beans, drained and rinsed
- 1 15-oz/400g can black beans, drained and rinsed
- 2 tsp liquid smoke
- 1 cup chicken broth/stock
To Serve
- Mexican cheese blend finely shredded
- Red onion diced
- Fresh cilantro coriander, chopped
Instructions
- Place the 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.
- Rub the seasoning mixture all over the pork and place in a 5 or 6-quart (5 or 6-liter) slow cooker pot.
- Place the red onion, green chilies, tomato paste, diced tomatoes, red kidney beans, and black beans around the pork. Pour over the liquid smoke and chicken stock and stir to combine all the ingredients.
- Cover the pot and cook the pork on high for 4 hours, or on low for 8 hours. Do not remove the lid while cooking.
- When the cooking time has finished, remove the slow cooker lid and use two forks to pull the pork apart. Mix everything together in the pot and leave the pulled pork to rest in the juices for 10-15 minutes to absorb more flavor.
- Place a portion of pulled pork chili into a bowl and top with Mexican cheese, chopped red onion, and/or chopped fresh cilantro. Enjoy!
Nutrition
Serving: 1 | Calories: 169kcal | Carbohydrates: 27g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 464mg | Fiber: 7g | Sugar: 6g