Best Slow Cooker Pulled Pork Chili Recipes

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SLOW-COOKER PULLED PORK CHILI



Slow-Cooker Pulled Pork Chili image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 17

2 tablespoons tomato paste
2 tablespoons vegetable oil
2 tablespoons chili powder
1 tablespoon ground cumin
4 cloves garlic, minced
2 onions, minced
3 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
2 cups chicken stock
1 tablespoon chipotle adobo sauce
1 tablespoon kosher salt, plus more if needed
Two 15-ounce cans great Northern beans, drained and rinsed
1 1/4 cups smoky BBQ sauce
1 cup sour cream
1/4 teaspoon garlic powder
2 cups crushed pork rinds
4 scallions, thinly sliced
Blue corn chips, for serving

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 PULLED PORK CHILI



Slow-Cooker Pulled Pork Chili image

Planning on chili perfection? Well, shake things up for fall with this delicious spin on classic chili. Our pulled pork chili slowly finishes in the slow cooker for ultimate flavor, is easy to put together, and even easier to share with family.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 8h35m

Yield 6

Number Of Ingredients 12

2 1/2 lb boneless pork shoulder roast, trimmed of excess fat and cut into 4-inch chunks
1 package (0.85 oz) Old El Paso™ chicken taco seasoning mix
1 can (15 oz) pinto beans, drained, rinsed
1 can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup Progresso™ chicken broth (from 32-oz carton)
1 can (4.5 oz) Old El Paso™ chopped green chiles
1 medium onion, diced
1 to 2 serrano chiles, stemmed, seeded, finely chopped
2 cloves garlic, finely chopped
Shredded Cheddar cheese
Sour cream
Thinly sliced green onions

Steps:

  • Spray 5-quart slow cooker with cooking spray. Place pork in slow cooker; sprinkle taco seasoning mix over top. Toss to coat. Add remaining Chili ingredients to slow cooker; stir to combine. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
  • Transfer pork to cutting board and shred, using two forks. Add shredded pork back into slow cooker; stir to combine, and continue to cook about 15 minutes or until hot. Serve with Toppings.

Nutrition Facts : Calories 480, Carbohydrate 26 g, Cholesterol 115 mg, Fat 1, Fiber 4 g, Protein 43 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 8 g, TransFat 0 g

CHILI RUB SLOW COOKER PULLED PORK



Chili Rub Slow Cooker Pulled Pork image

Make and share this Chili Rub Slow Cooker Pulled Pork recipe from Food.com.

Provided by Pork Board

Categories     Pork

Time 5h10m

Yield 8-10 serving(s)

Number Of Ingredients 6

3 lbs boneless pork shoulder or 3 lbs sirloin roast
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne powder
1 tablespoon canola oil or 1 tablespoon other neutral-flavored oil
1/2 cup chicken broth

Steps:

  • Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
  • In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
  • Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
  • Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.
  • Serving Suggestions:This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.
  • Nutrition per serving: Calories: 240; Fat: 11g; Saturated Fat: 3g; Cholesterol: 90mg; Sodium: 540mg; Carbohydrate: 1g; Protein: 32g; Fiber: 1g.

Nutrition Facts : Calories 454.6, Fat 36.5, SaturatedFat 12.1, Cholesterol 120.9, Sodium 631.3, Carbohydrate 1.1, Fiber 0.7, Sugar 0.2, Protein 29

CHILI RUB SLOW COOKER PULLED PORK



Chili Rub Slow Cooker Pulled Pork image

Nutrition Information Calories: 240 calories Protein: 32 grams Fat:11 grams Sodium:540 milligrams Cholesterol:90 milligrams Carbohydrates:1 grams Fiber: 0 grams - See more at: http://www.porkbeinspired.com/RecipeDetail/2632/Chili_Rub_Slow_Cooker_Pulled_Pork.aspx#sthash.XtsXDPfR.dpuf

Provided by jPaul Gaskill

Categories     Pork

Time 8h10m

Number Of Ingredients 6

3 pound boneless blade pork roast, or sirloin roast
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne pepper
1 tablespoon canola oil, or other neutral-flavored oil
1/2 cup chicken broth

Steps:

  • 1. Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside.
  • 2. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker.
  • 3. Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
  • 4. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste Makes 8 to 10 servings
  • 5. This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad.

CHILI RUB SLOW COOKER PULLED PORK



CHILI RUB SLOW COOKER PULLED PORK image

Categories     Pork

Yield 8-10 servings

Number Of Ingredients 6

1 3-pound boneless pork shoulder or sirloin roast
2 tablespoons chili powder
1 1/2 teaspoons salt
1/2 teaspoon cayenne powder
1 tablespoon canola oil or other neutral-flavored oil
1/2 cup chicken broth

Steps:

  • Line a 9- by 13-inch baking pan with foil and place the pork in the pan. In a small bowl, combine the chili powder, salt, and cayenne. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). Set aside. In a large skillet over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a slow cooker. Add the broth to the skillet, scraping up any browned bits. Add the broth to the slow cooker, cover, and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste Serving Suggestions This recipe is only mildly spiced, so if you like things with a kick, try adding more cayenne to the rub or add some of your favorite hot sauce to the finished, shredded meat. Use the pork to make a traditional pulled pork sandwich, with barbecue sauce and slaw, or enjoy it in your favorite chili recipe or on top of a Tex Mex Caesar salad. Nutrition per serving Calories: 240 Fat: 11g Saturated Fat: 3g Cholesterol: 90mg Sodium: 540mg Carbohydrate: 1g Protein: 32g Fiber: 1g

SLOW-COOKER PULLED-PORK CHILI WITH CORNBREAD DUMPLINGS



Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings image

Make and share this Slow-Cooker Pulled-Pork Chili With Cornbread Dumplings recipe from Food.com.

Provided by Pam in the Kitchen

Categories     One Dish Meal

Time 8h

Yield 10-16 serving(s)

Number Of Ingredients 30

3 1/2 lbs boneless pork shoulder, cut into 8 large pieces
1 tablespoon vegetable oil
3 dried ancho chiles, stemmed and seeded
2 dried New Mexico chiles, stemmed and seeded
1 1/2 cups low sodium chicken broth
3 tablespoons tomato paste
2 tablespoons light brown sugar
2 tablespoons unsweetened cocoa powder
1 tablespoon ground cumin
1 tablespoon Worcestershire sauce
1 large Spanish onion, diced
1 jalapeno, stemmed, seeded, and minced
8 medium garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (12 ounce) bottle light beer, such as lager
1 1/2 tablespoons cornstarch
2 (15 ounce) cans dark red kidney beans, drained
kosher salt & freshly ground black pepper
hot sauce, such as Frank's RedHot, to taste
1 cup all-purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon kosher salt
3 tablespoons unsalted butter, melted
2 tablespoons light brown sugar
2 large eggs, beaten
1/2 cup whole milk
1 cup shredded cheddar cheese
canned jalapeno slices, for garnish
cilantro leaf, for garnish

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.

Nutrition Facts : Calories 811.2, Fat 44.2, SaturatedFat 16.8, Cholesterol 172.3, Sodium 571.1, Carbohydrate 59.7, Fiber 11.1, Sugar 8.1, Protein 44.2

SLOW COOKER PULLED PORK CHILI



Slow Cooker Pulled Pork Chili image

How to make Slow Cooker Pulled Pork Chili

Provided by @MakeItYours

Number Of Ingredients 12

2 pound boneless pork shoulder roast
1 small onion, diced
2 gloves garlic, minced
1 - 2 jalapeno peppers, diced (ribs and seeds removed)
1 (15oz) can pinto beans, drained and rinsed
2 (15oz) cans diced tomatoes
1 (8oz) can tomato sauce
2 teaspoons chili powder
1 teaspoon chipotle chili powder
1 teaspoon cumin
1 teaspoon dried cilantro
8 oz Mexican beer OR chicken broth

Steps:

  • Add all ingredients to slow cooker
  • Cover and cook on low for 7-9 hours
  • Remove pork roast and shred with forks
  • Return to slow cooker and stir to combine
  • Serve as desired with cheese and sour cream or just plain!

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