Crock Pot Pulled Pork Chili
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.
Ingredients
- 3 lb. Boneless pork shoulder roast (Trimmed of excess fat and cut into 1 ½ to 2 inch cubes)
- ¼ cup favorite BBQ Rub ( I used my gourmet pork rub.)
- 1 tablespoon oil (to brown the pork)
- 1 medium yellow onion (peeled and minced)
- 1 tablespoon minced garlic
- 1 teaspoons ground chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano flakes
- 1 teaspoon salt
- 2 cans Cannellini beans (15 oz. cans drained and rinsed)
- 3 cups chicken stock
- 1 cup smokey bbq sauce
Instructions
- In a large skillet, heat the oil over medium-high heat. Brown the pork on all sides in batches, making sure not to overcrowd the pan. Transfer the browned meat to a paper towel-lined plate to drain, 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 everything together 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.
Recipe Expert Tips
- For the tenderest meat use boneless pork shoulder roast.
Nutrition
Serving: 1BowlCalories: 513kcalCarbohydrates: 50gProtein: 46gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 117mgSodium: 1283mgPotassium: 854mgFiber: 10gSugar: 14gVitamin A: 447IUVitamin C: 4mgCalcium: 226mgIron: 9mg
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