Pulled Pork Chili Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 hrs
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Total Time
10 hrs 15 mins
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Servings
6 servings
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Calories
456 kcal
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Course
Dinner
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Cuisine
North American
Pulled Pork Chili Recipe
Description
This chili starts with pork shoulder trimmed of excess fat and seasoned with chili powder, onion and garlic powders, coconut sugar, cumin, and salt. The pork is slow cooked with crushed tomatoes, minced onion and garlic, beef broth, and hoisin sauce in a crockpot for 10 hours on low, resulting in tender meat that easily shreds. After shredding, the pork is returned to the pot with cannellini beans and corn, heating through before serving.
The flavor profile balances savory spices with a touch of sweetness from coconut sugar and hoisin sauce. The slow cooking method breaks down the pork shoulder to create a rich, comforting texture suited to chilly meals or gatherings. Adding toppings like diced avocado, sour cream, and corn chips enhance texture and taste.
For substitutions, boneless pork roast of 2-2½ pounds works well, and leftover pulled pork can also be used by adjusting the amount to 1-1½ pounds.
Ingredients
- 3 lb pork shoulder see notes, bone-in
- 3 tablespoons chili powder
- 1 tablespoon onion powder can sub brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon coconut sugar
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 28 ounce crushed tomatoes canned
- ½ onion minced, large
- 4 cloves garlic minced
- 1 cup beef broth
- ½ cup hoisin sauce gluten-free hoisin if needed (can sub BBQ sauce
- 19 ounce cannellini beans drained and rinsed, canned, white
- 1 cup corn frozen
- cheese optional toppings, green onions, diced avocado
- sour cream
- green onions
- avocado
- cilantro
- corn chips
Instructions
- Remove the skin (if there is any) and cut off most of the fat from the pork shoulder.
- Mix the chili powder, onion powder, garlic powder, sugar, cumin, and salt in a small bowl. Liberally coat all sides of the pork with the spices. Pour any remaining spice into your slow cooker.
- Add the crushed tomatoes, onion, garlic, beef broth, and hoisin to your crockpot and mix well. Place the pork roast into the pot, cover with the lid, and set it to 10 hours on low heat.
- Remove the pork roast from the pot and put it into a large bowl. Discard the bone and any big pieces of fat. Shred the meat using 2 forks then return it to the crockpot. Add the beans and corn and stir well. Let the chili reheat for a few minutes then serve with any or all of the optional toppings.
Notes
- If using boneless pork roast, a 2 to 2½ pound cut is ideal for this recipe.
- Leftover pulled pork can substitute fresh pork shoulder; use 1 to 1½ pounds in that case.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 456 kcal
% Daily Value*
| Serving | 1 ½ cups | |
| Calories | 456kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 39g | 78% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 93mg | 31% |
| Sodium | 1263mg | 53% |
| Potassium | 1501mg | 32% |
| Fiber | 10g | 40% |
| Sugar | 15g | 30% |
| Vitamin A | 1482IU | 30% |
| Vitamin C | 17mg | 19% |
| Calcium | 161mg | 16% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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