Best Slow Cooker Pork Shoulder Cornbread Chili Recipe By Tasty Recipes

SLOW-COOKER SPICY PORK CHILI

Steps:

• In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.

SLOW COOKER PORK SHOULDER CORNBREAD CHILI RECIPE BY TASTY

Steps:

• Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
• Cook on high for 3 hours.
• Dollop prepared cornbread evenly over mixture. Cook an additional hour.
• Serve and top with cheddar cheese if desired.
• Enjoy!

SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS RECIPE

Steps:

• For the Chili: Blot pork dry with paper towels. Heat oil in a large pot or Dutch oven over high heat until shimmering. Add pork and cook until browned on the bottom, about 4 minutes. Turn pork and brown opposite side. Transfer pork to slow cooker.
• In a clean pot, add dried ancho and New Mexico chilies and toast over high heat until fragrant, about 2 minutes. Add chicken stock and bring to a boil. Reduce to a simmer and cook until chilies are softened and almost falling apart, about 15 minutes. Transfer to blender and add tomato paste, light brown sugar, cocoa powder, cumin, and Worcestershire sauce. Blend to a smooth paste. Scrape paste into slow cooker with pork.
• Add onion, jalapeño, and garlic to slow cooker, arranging them on and around the pork. Pour crushed tomatoes on top.
• In a medium bowl, whisk together beer and cornstarch. Pour into slow cooker. Gently stir in kidney beans. Cover and cook on low until pork is fall-apart tender, about 6 hours.
• Remove pork from sauce and shred using 2 forks. Return pulled pork to slow cooker, stir well, and season with salt and pepper. Add hot sauce for additional heat, if desired.
• For the Cornbread: In a large bowl, whisk together flour, cornmeal, baking powder, and salt. Set aside. In a small pan, brown the butter. Make a well in the center of the dry ingredients and add browned butter, light brown sugar, eggs, and milk. Mix until no dry streaks remain, being careful not to over-mix. Fold in cheddar cheese.
• Spoon the batter gently onto the chili. Cover and increase heat to high. Cook until dumplings are fully cooked through, about 1 hour. Top with jalapeño slices and cilantro leaves and serve.

SLOW COOKER PORK SHOULDER

Steps:

• Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.
• Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.