October 27, 2018

Slow Cooker Pulled Pork Chili

Name: Slow Cooker Pulled Pork Chili
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 1 1/3 lbs pork loin; 1 yellow onion (peeled and finely chopped); 1 15 oz can petit cut diced tomatoes; 1 tbsp liquid smoke; 1 1/2 tsp salt; 1 tsp ancho chili powder; 1 tsp chipotle chili powder; 1/2 tsp smoked paprika; 1/2 tsp garlic salt; 1/4 tsp cayenne pepper; 1 cup BBQ sauce (your favorite brand); 12 oz beer; 1 15 oz can white cannellini beans (drained); 1 15 oz can white corn (drained); Fritos and shredded cheddar cheese for serving

Slow Cooker Pulled Pork Chili combines the best flavors from both chili and pulled pork for a hearty meal that’s also perfect for tailgating. Thanks to the Ohio Pork Council for sponsoring this post. All opinions are mine alone.

October is National Pork Month. But I don’t need a month to remind me to put pork on our dinner menu. Pork is an economical way to feed my family, plus it’s delicious and a lean protein choice too. These ground pork tacos are one of my favorite tacos ever. Pork isn’t a usual choice for tacos, but it should be. Pork should be a more popular choice for chili too. That’s what I’m proving today with this recipe for Slow Cooker Pulled Pork Chili.

Watch how to make Slow Cooker Pulled Pork Chili:

The flavors in this chili are bold, with just enough heat from the chili powders and just enough sweetness from the BBQ sauce. I wanted to make a good “rub” for the pork, to season it while it slow cooks, before shredding it and creating a chili. The combination of ancho and chipotle chili powders, smoked paprika, garlic salt and little cayenne did the trick. I thought about adding some brown sugar, but the sweetness comes from the BBQ sauce so it wasn’t necessary. But it is necessary for you to try this Pulled Pork Chili right away!

Tips for Slow Cooker Pulled Pork Chili:

Look for a small pork loin, just about 1 1/3 pounds. When shredding the pork, I was able to remove the obvious fat before putting it back into the chili. There wasn’t much!
Use your favorite BBQ sauce in this chili. I put a regional spin on my recipe by using Montgomery Inn Barbecue Sauce.
If you are opposed to cooking with alcohol, replace the 12 ounces of beer with chicken stock.
I like to top this chili with shredded cheddar cheese and Fritos. Serving it with some homemade cornbread would be great too.
I like a crockpot with a lid that seals, for transporting this chili for tailgating or watch parties at friends’ houses.
Want to see how Ohio farmers are raising their pigs? Visit HERE for a virtual field trip to an Ohio Pig Farm.

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