Never fails… gotta make a new red chili every year.

Crockpot Pulled Pork Chili I howsweeteats.com

It’s just my never ending quest for the best. Or for something new. Or to solve my boredom. (read: craziness.) My palette is rarely satisfied. Basically, I’m a huge pain.

So!

This is practically a two-day chili recipe. It doesn’t need to be, but boy… will it taste freaking good if you drag it out that long. Also good to note: your house will smell ahhh.mayzing.

Crockpot Pulled Pork Chili I howsweeteats.com

I realized last night when I walked in the door and the chili was cooking (my second batch, just a hint obsessed) that I knew exactly what it smelled like: home. My mom is super traditional about her chili, making it only on the coolest (chilliest?) of days, when the first snow falls, when it’s raining nonstop or when it’s one of the last winter days. The soup scent filled the whole house and when I inhaled last night, all I could take in was years of wintery memories. Love that.

I am not so traditional about my chili, making it whenever the heck I crave it. It’s the one “soup” that my husband will actually deem a full meal, not feeling the need to add any extra chicken or steak on the side. It’s super easy and is one of the few tomato based things that I flip out over.

Crockpot Pulled Pork Chili I howsweeteats.com

Of course, I only flip out over it with a pile of toppings about ten miles high. Load it up baby. I want chips, yogurt, scallions, chives, tons of cilantro (judge me), grated cheese, avocado, diced red onion and anything in between. I prefer the trashiest of chilis. The chili that is so destroyed with toppings that you can’t even see the soup.

The chili that is insulted by it’s soup ornaments.

The chili that has my name all over it, if you will.

Crockpot Pulled Pork Chili I howsweeteats.com

This recipe, like many other variations of my favorites, call for one specific thing, and that’s your mood. You have to be in the mood for chili like this. Don’t get me wrong – it tastes fabulous. But you could probably put pork on a shoe and I’d eat it. (ew no.) The only thing that is slightly lacking is that texture you get from browned ground beef or turkey. You know what I’m saying? You just must be prepared for your pulled pork chili. We sort of make up for that by adding the peppers after the pork is finished, as they never truly soften like they would when sautéed in a pot.  But still. Be prepared.

If you’re someone who takes offense to beans in your chili, I suggest getting a slightly larger pork shoulder and tossing in some extra vegetables for more oomph. Like peppers, green stuff, whatever you’d like.

That… would not be me. I’d just add more chips.

Crockpot Pulled Pork Chili I howsweeteats.com

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Crockpot Pulled Pork Chili

Yield: serves 4 to 6 generously

Total Time: 12 to 16 hours

Ingredients:

1 (2.5 pound) pork shoulder
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon pepper
1 teaspoon onion powder
8 ounces of beer
2 garlic cloves, minced
1 shallot, diced
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (28-ounce) can tomato puree
1 (28-ounce) can crushed tomatoes
2 (14-ounce) cans kidney beans, drained and rinsed
1/4 cup tomato paste
4 tablespoons chili powder
2 1/2 tablespoons ground cumin
1 tablespoon chitpole chili powder
1 tablespoon smoked paprika
1/4 teaspoon crushed red pepper flakes

for serving:
sour cream or greek yogurt
grated cheese
sliced green onions or chives
fresh cilantro
tortilla chips

Directions:

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!

Crockpot Pulled Pork Chili I howsweeteats.com

I like a little chili with my cheese. What can I say?

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91 Responses to “Crockpot Pulled Pork Chili.”

  1. #
    1
    Jennifer @ Peanut Butter and Peppers — November 6, 2013 @ 7:53 am

    Oh yum! Your chili looks so comforting and delicious! Perfect for a chilly evening! I love it!!

    Reply

  2. #
    2
    Angela @ Eat Spin Run Repeat — November 6, 2013 @ 8:34 am

    Soup ornaments – you are hilarious! Your recipes have a way of always making me want to stay home for the day and cook for hours. I’m not a pork eater but I figure the pork could just be swapped for pulled chicken. Love love looooove chipotle chili powder!

    Reply

  3. #
    3
    Averie @ Averie Cooks — November 6, 2013 @ 8:36 am

    The colors, the depth of flavor that I can just see from this deep, rich, wonderful shade – oh boy! I’ve never eaten pulled pork in my life but you sure make it look amazing! And I like a little chili with my cheese, too. Who doesn’t!

    Reply

  4. #
    4
    Michelle @ A Healthy Mrs — November 6, 2013 @ 8:44 am

    This looks so good — and I don’t even eat pork :)

    Reply

  5. #
    5
    Belinda @themoonblushbaker — November 6, 2013 @ 8:47 am

    This a solid recipe for chilli. I love the use of pork shoulder, I hate when people do not see the value in using cuts of meat like this. The flavour is unbeatable. have you tried to make chilli with beef cheek?
    Your photos are simply divine!

    Reply

    • Jessica — November 6th, 2013 @ 8:49 am

      thanks!! i haven’t but i’d love to.

      Reply

  6. #
    6
    Tieghan — November 6, 2013 @ 8:57 am

    Nothing beats hot chili and a cold snowy day! We eat a lot of chili around here, so i am pretty excited for a new recipe! :)

    Reply

  7. #
    7
    Liz @ Tip Top Shape — November 6, 2013 @ 9:14 am

    I love pulled pork and I love chili. Basically, I love everything about this.

    Reply

  8. #
    8
    Ali @ Inspiralized — November 6, 2013 @ 9:27 am

    I am so glad I broke out my crockpot this season, because I am making this!!

    Reply

  9. #
    9
    Laura (Blogging Over Thyme) — November 6, 2013 @ 9:36 am

    You can tell that this chili cooked for a long time! It just looks rich and thick. Chilis, well soups in general, are ALWAYS better the second day. Especially if they cook low and slow the entire time.

    And I’m all for the toppings! I don’t think I can have chili without all those things you mentioned. It just wouldn’t be the same!

    Reply

  10. #
    10
    DeLallo Foods — November 6, 2013 @ 9:54 am

    Looks delicious! Perfect for what I’m sure will be a COLD winter in the next few months.

    Reply

  11. #
    11
    Erin | The Law Student's Wife — November 6, 2013 @ 10:02 am

    I so wish I had a big pot of these cooking at home right now! It’s total yuck here, and this bowl of comfort (and OK, all the goodies on top) would hit the spot. Also beans in chili <—the way to go.

    Reply

  12. #
    12
    Tracy | Peanut Butter And Onion — November 6, 2013 @ 10:12 am

    When you say Pork Shoulder, I never see, just a pork shoulder… I see things like picnic pork shoulder etc… does it matter or does it just have to have the word shoulder

    Reply

    • Jessica — November 6th, 2013 @ 10:45 am

      i’m pretty sure as long as it has the word shoulder, you’re good to go.

      Reply

  13. #
    13
    Stephanie @ PlainChicken — November 6, 2013 @ 10:16 am

    Such a great idea. I can not wait to try this! Looks super delicious.

    Reply

  14. #
    14
    Mary — November 6, 2013 @ 10:42 am

    This looks so good but I’m a vegetarian. Is there anything you think that might work as a substitute to the pork to make it vegetarian friendly? I was thinking maybe black beans? Thanks!

    Reply

  15. #
    15
    pinkelephantbloggin.com (alex) — November 6, 2013 @ 10:44 am

    Oh that looks soooo delicious! I need to order a crockpot! :)

    http://pinkelephantbloggin.com/

    Reply

  16. #
    16
    Joelle (on a pink typewriter) — November 6, 2013 @ 10:47 am

    This sounds incredible and would be perfect with how chilly it is today!

    Reply

  17. #
    17
    DessertForTwo — November 6, 2013 @ 11:02 am

    Gimme! I need more delicious man-friendly crockpot recipes!

    Reply

  18. #
    18
    Megan {Country Cleaver} — November 6, 2013 @ 11:12 am

    there are two things I know about this chili. One – I want it. Two – All chilis call for being trashed the heck out of with chili ornaments. It’s like, law. Duh.

    Reply

  19. #
    19
    Annie @ Annie's City Kitchen — November 6, 2013 @ 11:55 am

    I just died now. I actually wanna pile this on a pretzel bun and eat it like a crazy sloppy joe.

    Reply

  20. #
    20
    Jessica — November 6, 2013 @ 11:55 am

    Oh my goodness. This needs to find it’s way into my crockpot ASAP. It’s a combo of two of my favorite foods!

    Reply

  21. #
    21
    TrishR — November 6, 2013 @ 12:08 pm

    Wait!! The Sephora sale starts tomorrow!!!

    Are we seriously NOT getting a Wish List??!!! That’s just….wrong.

    Reply

    • Jessica — November 6th, 2013 @ 12:14 pm

      haha you’re getting one! i post those under my crumbs tab and it will either be up later this afternoon or tomorrow (just due to time constraints i have.)

      Reply

  22. #
    22
    Rachel Taylor — November 6, 2013 @ 12:19 pm

    This looks amazing! One thing though: can you recommend a replacement for beer? We’re not big into alcohol in my house. Would a broth be a good substitute?

    Reply

    • Jessica — November 6th, 2013 @ 12:23 pm

      yes totally! broth works.

      Reply

  23. #
    23
    Courtney — November 6, 2013 @ 12:26 pm

    Wtf, dude? I have class tonight after work but all I want to do is stay home and MAKE THIS CHILI

    Reply

  24. #
    24
    Colleen — November 6, 2013 @ 12:58 pm

    I have never had pork in chlli, but I happen to have a pork shoulder in my freezer. Thanks for the recipe. I plan to make it this week!

    Reply

  25. #
    25
    Ashley | Spoonful of Flavor — November 6, 2013 @ 1:11 pm

    I love a good chili and this one sounds amazing!

    Reply

  26. #
    26
    Ashley @ Hudson on the Potomac — November 6, 2013 @ 1:22 pm

    I love this!! I love crockpot meals that literally only involve the crockpot and no precooking or dirtying another pan!

    Reply

  27. #
    27
    Ashley @ Wishes & Dishes — November 6, 2013 @ 1:42 pm

    Might make this with broth since that’s what I have on hand (no beer at this time…how sad) haha. Love it!!

    Reply

  28. #
    28
    RJ — November 6, 2013 @ 1:42 pm

    *palate
    :P

    Reply

  29. #
    29
    Cate @ Chez CateyLou — November 6, 2013 @ 2:27 pm

    I am really like a broken record at this point, but I need to buy a crockpot!! I have a whole pinterest board dedicated to that, and I am adding your delicious chili to my board! I think I will get one this winter, and can’t wait to try your recipe!!

    Reply

  30. #
    30
    Crystal @ Simply Playful Fare — November 6, 2013 @ 2:38 pm

    This is a great idea! Pulled pork is really the only way I like to eat pork. I bet the flavors work really well together. I like to curl up with a bowl of chili on a cold day too.

    Reply

  31. #
    31
    Larry — November 6, 2013 @ 3:00 pm

    Ok, so this TOTALLY reminds me of home, too! My mom would love to make a huge pot of chili (even though it was just the two of us, she wanted to feed an army) and so we would have chili for daaaaaaaaaaaaays. Always with tortilla chips. And then when we would get bored of eating it out of the bowl she would get creative and mash up the chili (with a bean masher, yes) and we would have chili burritos. OMG so gooooood.

    Reply

  32. #
    32
    dervla @ the curator — November 6, 2013 @ 3:24 pm

    i’m all about beer in my chili. Love that first shot, the colors are glorious. I bet this would taste amazing on a really cold day.

    Reply

  33. #
    33
    Laura — November 6, 2013 @ 3:34 pm

    Couldn’t you brown the shoulder first and use the beer to de-glaze the pan to create some more depth of flavour? I feel like not browning before slow cooking is some sort of foodie sacrilege. Haha.

    Reply

    • Diane — April 2nd, 2014 @ 12:44 pm

      IF you really missed the flavor/texture of browning of the meat I think I you could brown the pork after it was cooked AND pulled. Just shred the meat after it was done cooking and put it under the broiler for a couple minutes. You could add some of the cooking juices on top to keep it from getting too dry.

      Reply

  34. #
    34
    Lisa — November 6, 2013 @ 3:54 pm

    Never enough chili or mexican recipes!!
    I hope you share the sephora list. What’s the special they have; I am a makeup idiot!!

    Reply

  35. #
    35
    Molly @ Yes to Yolks — November 6, 2013 @ 5:37 pm

    This looks fabulous. Love slow-cooking dishes. I totally know what you mean about walking into the house and instantly being reminded of something just by the smell. My mom makes a veggie-lentil soup that has the same effect on me whenever I attempt it at home. Love this recipe! Definitely going to try it soon

    Reply

  36. #
    36
    lacy — November 6, 2013 @ 5:54 pm

    i want this right now.

    Reply

  37. #
    37
    Jaclyn — November 6, 2013 @ 6:34 pm

    This looks seriously so amazing1

    Reply

  38. #
    38
    Megan — November 6, 2013 @ 6:37 pm

    What kind of beer did you use?

    Reply

    • Hroob — January 23rd, 2014 @ 6:33 am

      This is an important question. Beer is a very generic term. I’d probably go for a rich brown ale, the likes of Newcastle Broon, or Hobgoblin, or Theakstons Old Peculiar.

      Reply

      • Bryan — November 3rd, 2014 @ 9:18 pm

        Consider using a stout. You’ll get some really great flavoring in there including chocolate malt from the chocolate malt grains. I use a small amount of chocolate in my chili and it is great.

  39. #
    39
    Naomi — November 7, 2013 @ 10:13 am

    Could I use a cider (like woodchuck) instead of beer?

    Reply

  40. #
    40
    Cara — November 7, 2013 @ 6:48 pm

    Obviously, I will spend two days of my life making this. Obviously.

    Reply

  41. #
    41
    Bev @ Bev Cooks — November 8, 2013 @ 10:32 am

    I wanna make out with that. Ain’t even lying.

    Reply

  42. #
    42
    Vee — November 11, 2013 @ 7:41 pm

    What size crockpot did you use? I would like to buy one but not sure what size to go with.

    Reply

  43. #
    43
    ECP @ HouseofParks — November 13, 2013 @ 6:42 pm

    We had this for dinner last night and it was DELICIOUS! Thank you!

    Reply

  44. #
    44
    Leslie — November 15, 2013 @ 7:58 pm

    This sounds so amazing. I love chili, and I hate chili ( so many chilli recipes are the flavor of tomato sauce and beans. ick.) This seems like it will have so much depth and flavor. Bought the ingredients today so I can make it this weekend. I can’t wait.

    Reply

  45. #
    45
    Maria — November 20, 2013 @ 11:17 am

    first of all, why did i not already own chipolte chili powder? OMG. YES. I took the whole 20 hours to make this and you were right it was SO worth it. I’m having it for the third night in a row tonight!

    Reply

  46. #
    46
    Susu Kassel — November 20, 2013 @ 11:56 am

    This has just opened my world up! I make a very similar pulled pork dish and a similar chili dish BUT to put them together…GENUIS!

    Thanks for sharing!

    Reply

  47. #
    47
    Angela — November 20, 2013 @ 8:08 pm

    Can you tell me you get rid if the cooking liquid before adding the rest of the ingredients? I don’t want to make the mistake of making the chili too greasy or thin from the cooking liquid. Thanks!

    Reply

    • Jessica — November 20th, 2013 @ 8:21 pm

      i personally do not, that’s why i use only 8 ounces. BUT! every piece of meat can cook differently so if you feel the need to remove some, go ahead. i did remove some large chunks of fat that fell off just because i freak over the texture. that reduces any greasiness.

      Reply

      • Angela — November 20th, 2013 @ 8:27 pm

        Thanks so much! I cannot wait to try the chili. The pork already smells amazing cooking in the crock pot! I am making this for a chili cook off fundraiser at my daughter’s school tomorrow night. I’ll let ya know if I win! I made a few adjustments to it to make it my own recipe of course. :-)

  48. #
    48
    Kathleen — November 23, 2013 @ 8:57 am

    Do you remove the fluid you cooked your pork in or do you leave it and mix the rest of the ingredients into it?

    Reply

    • Kathleen — November 23rd, 2013 @ 10:18 am

      Nevermind, just saw the conversation above this!

      Reply

  49. #
    49
    Whitney — January 2, 2014 @ 12:06 pm

    We made pork shoulder on our smoker yesterday for New Year’s Day lunch, and I thought about making chili. I came across your blog, and I’m going for it! My husband is also of the “no-soup-is-good-enough-for-a-meal” mindset except for chili!

    Reply

  50. #
    50
    Ernest Williams — January 17, 2014 @ 4:32 pm

    You are aware that REAL Chili people will kill you. They take chili very seriously. Silly.

    No pork, chicken, or vegetarian chili. Look up some of the history of chili.

    Reply

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