Slow Cooker Pulled Pork Chili – This amazing, sweet heat style pulled pork chili is absolutely mouthwatering! Everything you love about pulled pork made into a hearty chili that’s packed with BBQ flavor and perfectly hearty for those cold fall and winter evenings!
Oh my, you guys! This non-traditional chili has become one of my very favorite pork roast recipes for my slow cooker! It satisfies my need for a good hearty chili, Tex-Mex, and BBQ all at the same time in one glorious flavor explosion.
Some of you know I’m from Kansas, some of you may not. What does this mean? It means that this girl LOVES a good pulled pork recipe! I’m quite fond of my Crockpot Bourbon Bacon Pulled Pork, and while it’s not quite pulled pork my Crockpot Pork Chili Verde is definitely up there on the favorite list as well.
Believe me when I say this chili is impossibly simple to make! Don’t be fooled by that ingredients list, most of it is seasonings. If you’re like me, you already have every single ingredient to make this chili on hand. That includes the pork roast because I buy them on sale and keep a couple in my freezer at all times!
If you watch our video for this recipe below, I have to tell you that the BBQ sauce didn’t make it’s way into the video. Oops! But, it is a necessary ingredient for that smoky sweet flavor that makes our pulled pork chili really stand out, so don’t forget it like I did!
Last, but not least, you can use a pork shoulder for this recipe instead of pork roast if you wish. Just make sure it’s between 2 – 2 1/2 pounds for best results!
Enjoy!
~Nichole
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Pulled Pork Chili
Ingredients
- 2 Pounds Boneless Pork Roast
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Cayenne Pepper
- 1 Small Red Onion, Diced
- 2 Cups Beef Broth
- 1 28 Ounce Can Tomato Sauce
- 1 28 Ounce Can Diced Tomatoes
- 1/2 Cup BBQ Sauce
- 2 14 Ounce Cans Chili Beans
- 1 Teaspoon Hot Sauce, Optional
Instructions
- In a small bowl mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin, and cayenne.
- Season the pork roast well on both sides and place into your slow cooker.
- Add the onion, beef broth, tomato sauce, diced tomatoes, bbq sauce, chili beans, and hot sauce to the slow cooker.
- Cover and cook on low for 8-10 hours.
- Shred the pork using two forks and stir the chili well. Serve immediately.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pork shoulder has a bit of a fat cap.. should I trim it off or leave it? If I was smoking I’d leave it due to it rendering down and adding flavor and moisture to the meat.. but with it cooking in the chili I question leaving it.
I tend to leave at least some, it really melts down in the slow cooker and it doesn’t make this chili fatty at all
Wonderfully tasty chili, absolutely top notch! Left surface fat and cooked for 10 hours on low,.roast pulled so well. Very tasty. Thank you for sharing. (Added 2 large bell peppers, 12 oz can of mild diced green chilli’s, and cup and a half of frozen corn, just to add some color and veggies)
YASSSSS! I will say, this is more of a Brunswick stew to us Georgians – so I now add corn and call it that! We LOVE it! I dare you to smoke it low and slow, too! I dare you! 🤤🤤🤤 Tip: if you like flavor double the spice rub recipe even if you double nothing else – you’re welcome!
Making this soon! Do I need to drain the beans and/or diced tomatoes? Or just pour it all in?
Hi, no need to drain 🙂
Was thinking of trying this in an instant pot. Your other pulled pork instant pot recipe called for 40 mins. Would that work? Thanks
I found your recipe last week while trying to find something unique for our church chili cook off. I won 2nd place with your recipe and didn’t change a thing! So proud of my little wooden spoon trophy 🙂
Thank you!
I am using leftover pulled pork from a shoulder I smoked yesterday. Any guesses on the cook time?