Crockpot Pulled Pork Chili.
Never fails… gotta make a new red chili every year.
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.
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.
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.
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
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
Instructions
- 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!
Did you make this recipe?
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I appreciate you so much!
I like a little chili with my cheese. What can I say?
144 Comments on “Crockpot Pulled Pork Chili.”
Oh yum! Your chili looks so comforting and delicious! Perfect for a chilly evening! I love it!!
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!
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!
This looks so good — and I don’t even eat pork :)
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!
thanks!! i haven’t but i’d love to.
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! :)
I love pulled pork and I love chili. Basically, I love everything about this.
I am so glad I broke out my crockpot this season, because I am making this!!
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!
Looks delicious! Perfect for what I’m sure will be a COLD winter in the next few months.
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.
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
i’m pretty sure as long as it has the word shoulder, you’re good to go.
Such a great idea. I can not wait to try this! Looks super delicious.
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!
I made a vegetarian (actually vegan!) chili last year, and you could totally put it in the crockpot too! :)
http://www.howsweeteats.com/2012/10/three-bean-chili-pot-pies/
Jack fruit is a perfect mimick for pulled pork!
Oh that looks soooo delicious! I need to order a crockpot! :)
http://pinkelephantbloggin.com/
This sounds incredible and would be perfect with how chilly it is today!
Gimme! I need more delicious man-friendly crockpot recipes!
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.
I just died now. I actually wanna pile this on a pretzel bun and eat it like a crazy sloppy joe.
Oh my goodness. This needs to find it’s way into my crockpot ASAP. It’s a combo of two of my favorite foods!
Wait!! The Sephora sale starts tomorrow!!!
Are we seriously NOT getting a Wish List??!!! That’s just….wrong.
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.)
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?
yes totally! broth works.
Wtf, dude? I have class tonight after work but all I want to do is stay home and MAKE THIS CHILI
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!
I love a good chili and this one sounds amazing!
I love this!! I love crockpot meals that literally only involve the crockpot and no precooking or dirtying another pan!
Might make this with broth since that’s what I have on hand (no beer at this time…how sad) haha. Love it!!
*palate
:P
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!!
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.
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.
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.
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.
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.
Never enough chili or mexican recipes!!
I hope you share the sephora list. What’s the special they have; I am a makeup idiot!!
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
i want this right now.
This looks seriously so amazing1
What kind of beer did you use?
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.
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.
Could I use a cider (like woodchuck) instead of beer?
Obviously, I will spend two days of my life making this. Obviously.
I wanna make out with that. Ain’t even lying.
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What size crockpot did you use? I would like to buy one but not sure what size to go with.
We had this for dinner last night and it was DELICIOUS! Thank you!
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.
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!
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!
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!
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.
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. :-)
Do you remove the fluid you cooked your pork in or do you leave it and mix the rest of the ingredients into it?
Nevermind, just saw the conversation above this!
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