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.
Husband loves to make smoked pulled pork and we always have so much left over. Made this to help use up the pork and it’s the best. Husband said it was the best chili he’s ever had.
This was soooo yummy!!
Just wondering if I could use chicken broth instead of beef broth for this recipe? Thanks!
Yes 🙂
Might be the best Chili I’ve made! Couple recommendations: I used a boneless pork butt-lots of flavor, but fattier. Cooked everything together, but took pork out, and let it cool and chili to cool. Fat rose to top and I scraped it off. Removed fat from pork, then shredded and put buck in chili and reheated in crockpot. I also rubbed the pork with chipotle pepper puree after seasoning it. Added a nice smoky/spicy flavor
Nichole Just found this recipe. Looks wonderful. If you have an already cooked roast and the leftover roast was put in the freezer. Are there any steps to skip or add? And also how long would you leave It in the slow cooker? Thank you very much
Hi! You could just add in the cooked roast with the rest of the ingredients right to the slow cooker! I’d probably thaw/shred the roast first if time allows. Otherwise, you could add it frozen and shred it before eating. If it’s thawed, I’d give it about 4-6 hours on low. :). Hope that helps.
Thank you very much
If I already have a cooked pork butt, would I just skip steps 1 and 2 with all those seasonings and start at step 3? Stupid question, I know.
Hi – I have made this a few times and I end up with way more than 6 servings. I feel like I have about 12! Am I doing something wrong or are the helpings very generous? Thank you, I love this chili!
Hi – this looks delicious! What size crockpot doesn’t this fit? I have a 3qt cooker, so just wondering if I need to halve the ingredients list.
Thanks!
Hi, I’d say you’d need to halve the recipe, it was tested in a 6-qt slow cooker.
I had a large batch of pulled BBQ pork leftover, knew I wanted to make chili with it, found this recipe and it sounded great. I tweaked things a bit, adding some black beans along with some bacon “ends and pieces” from our local butcher. It turned out perfect, I was looking for a flavor of chili I had not had before and this is it!
Two questions regarding the cans of chili beans:
1. Are these seasoned chili beans, or are they red kidney beans or similar?
2. Do the entire cans go in, or should the beans be drained and/or rinsed?
Hi! They are seasoned chili beans and they should not be drained or rinsed 🙂
We love this dish and modified it to our liking by adding some chopped bell peppers and diced jalapeno. Serve it with French bread on the side too! It is one of our favorites and ALWAYS a winner at company potlucks!