This slow cooker pulled pork chili is so easy to make! You literally throw everything into the slow cooker and forget it for 10-12 hours. After that all you do is pull out the pork, shred it up, and add it back in to the chili...super quick and easy! Serve this chili with my Delectable Chipotle Cheddar, Corn & Bacon Corn Bread (click on link to be taken to recipe) for a perfect side. I hope you enjoy this recipe as much as we do. Enjoy!
2-14.5 oz. cans cans fat-free reduced-sodium chicken broth
3-10 oz. cans RO*TEL diced tomatoes with green chilies, undrained1-15.5 oz. can cannellini beans, rinsed
1-15.5 oz. can navy beans, rinsed
2-28 oz can baked beans
1 large onion, chopped
4 cloves garlic, finely chopped
1-4 oz can dice green chilies
1-4 oz can diced jalapenos (optional)
1-1.0 oz pkg taco seasoning
1/4 bbq sauce
1 tbsp red chili flakes (adjust to taste)
2 tbsp smoked paprika (regular paprika will work as well)
2 Tbsp. chili powder
2 tsp. ground cumin
1 boneless pork shoulder (2-1/2 lb.)
1/2 cup grated cheddar
1-1/4 cup sour cream
1/2 cup green onions, thinly sliced (optional)
* I used an 8 quart slow cooker for this recipe. If you have a 6 or 6.5 quart slow cooker, you will need to cut down your recipe and use 1-28 ounce can of baked beans instead of 2-28 ounce cans and reduce the 3-10 oz cans of RO*TEL to 2-10 ounce cans.
Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.Serve and top with cheese, sour cream, and green onions (optional).