This Crock Pot Pulled Pork Chili blends the bold flavors of classic chili with smoky BBQ pulled pork. A hearty, slow-cooked meal that's easy to prep and pack full of bite size pork pieces that melt in your mouth.
– Prepare the Funfetti Cake & Cupcake mix as directed on the package adding the ½ teaspoon to the bowl with the rest of the ingredients.
– Fill cupcake papers ¾ full.
BROWN
In a large skillet, brown the pork on all sides in batches, making sure not to overcrowd the pan. Drain the browned meat on a paper towel-lined plate, then place it in a 7-quart slow cooker.
Drain and rinse the
canned beans under cold water using a colander. Add the beans to the slow cooker with the pork. Add the next 9 ingredients to
the slow cooker. Stir until well combined.
Cover and cook on high for 4 to 5 hours or low for 6 to 8 hours, until the pork is tender. Before serving, skim off any excess grease from the top of the chili. Top each serving with sour cream, a drizzle of bbq sauce and a sprinkle of green onion.
I like to leave the pork meat in bite size chunks but you can easily shred it into traditional pulled pork shreds by pressing down on the chunks with a fork before serving.