Crockpot Pulled Pork Chili
User Reviews
5
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Servings
4 to 6 generously
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Course
Main Course
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Cuisine
American
Crockpot Pulled Pork Chili
Description
The Crockpot Pulled Pork Chili recipe starts by seasoning a pork shoulder with brown sugar, salt, pepper, and onion powder. This is slow-cooked in beer until tender enough to shred easily, imparting moisture and a subtle malty flavor. Following the shredding, aromatic ingredients like garlic, diced onion or shallot, and chopped red and green bell peppers are combined with tomato puree, crushed tomatoes, kidney beans, and tomato paste. A robust spice blend featuring chili powder, cumin, chipotle chili powder, smoked paprika, and crushed red pepper flakes adds depth and smokiness. The mixture cooks low and slow in the crockpot to marry flavors and develop a thick chili consistency.
The chili has a hearty texture with tender pulled pork balanced by the beans and vegetables, enhanced by complex smoky and spicy undertones without overwhelming heat. It works well for cold-weather meals and can be customized with toppings such as sour cream or Greek yogurt, grated cheese, fresh green onions or chives, cilantro, and crispy tortilla chips for added texture and cooling contrast.
This chili freezes well, allowing for easy make-ahead meals or leftovers. Adjust seasoning after the second cooking phase to suit personal taste, as the slow cooking concentrates the flavors unevenly.
Ingredients
- 1 pork shoulder 2.5 pound
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 8 ounces beer
- 2 garlic minced, cloves
- 1 onion diced, or shallot
- 1/2 red bell pepper chopped
- 1/2 green bell pepper chopped
- 1 tomato puree 28-ounce can
- 1 crushed tomatoes 28-ounce can
- 2 Kidney Beans 14-ounce cans, drained and rinsed
- 1/4 cup tomato paste
- 4 tablespoons chili powder
- 2 1/2 tablespoons cumin ground
- 1 tablespoon chipotle chili powder
- 1 tablespoon smoked paprika
- 1/4 teaspoon red pepper flakes crushed
for serving:
- sour cream or Greek yogurt
- cheese grated
- green onion sliced, or chives
- cilantro fresh
- tortilla chips
Instructions
- Season the pork shoulder with the sugar, salt, pepper and onion powder. Place the pork in the crockpot and add the beer. Cook on low for 8 to 10 hours (I like to do this overnight), then shred the pork with forks or kitchen tongs, removing any bone (and large chunks of fat, if desired.)
- Add the garlic, shallot, peppers, tomatoes puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to evenly distribute the ingredients. Cover the crockpot and cook on low for at least 4 hours, but up to another 8. If you’re home, taste the chili halfway through and add more seasoning, salt and pepper if desired. This is normal – everyone likes their chili a little differently! Before serving, taste again.
- Serve with sour cream or greek yogurt, cheese, green onions, cilantro and tortilla chips. This freezes beautifully!
User Reviews
Overall Rating
5
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