This Slow Cooker Pulled Pork Chili is the ultimate comfort food for chilly nights. Loaded with tender pulled pork, beans, and bold spices, it’s a hearty, flavorful meal that practically cooks itself while you kick back and relax.
This Easy Slow Cooker Pulled Pork Chili is the ultimate comfort food—rich, smoky, and loaded with flavor.
Tender pulled pork simmers low and slow with beans, tomatoes, and bold spices, creating a hearty chili that’s perfect for chilly nights or game day.
It’s a true set-it-and-forget-it meal that delivers all the cozy, home-cooked goodness with minimal effort.
Serve it with cornbread, cheese, or sour cream for a dinner everyone will love!
Why You Will Love This Recipe!
- Effortless Cooking: Just toss everything into the slow cooker and let it work its magic—no constant stirring or babysitting needed.
- Incredible Flavor: Slow cooking gives the pulled pork and spices time to blend into a rich, smoky chili that tastes like it simmered all day.
- Perfect for Meal Prep: This chili reheats beautifully, making it ideal for leftovers or easy weekday lunches.
- Crowd-Pleasing Comfort Food: Whether it’s a family dinner or game day, everyone will be asking for seconds.
- Customizable: Add more spice, beans, or toppings to make it exactly how you like it—there’s no wrong way to enjoy it!
Ingredients Needed
- Garlic: For bold flavor
- Unsweetened dark cocoa powder: Adds rich depth
- Chili powder: For smoky, slightly spicy undertones
- Ground cumin: Gives warm, earthy seasoning notes
- Cayenne pepper: For a subtle spicy kick
- Mexican oregano: Adds fragrant, slightly citrusy flavor
- Pork shoulder roast: Trimmed, tender and juicy
- Red onions: Diced for savory sweetness
- Mild green chilies: For gentle, smoky heat
- Tomato paste: For concentrated, rich tomato flavor
- Diced tomatoes: Provides saucy, tangy base
- Red kidney beans: Add hearty texture
- Black beans: Offers earthy, creamy flavor
- Liquid smoke: For subtle smoky aroma
- Chicken broth: Adds moisture and richness
How To Make Slow Cooker Pulled Pork Chili
Step One: In a small bowl, mix together garlic, cocoa powder, chili powder, cumin, cayenne, and Mexican oregano. Season with salt and black pepper to taste.
Step Two: Rub the pork roast with this flavorful seasoning all over and place it in a 5- or 6-quart slow cooker. Surround the pork with the remaining solid ingredients, then pour the liquid smoke and chicken broth on top.
Step Three: Cover and cook on high for 4 hours or low for 8 hours, keeping the lid on the entire time. Once done, shred the pork gently with two forks and let it rest in the juices for 10–15 minutes. Serve topped with shredded Mexican cheese, chopped red onion, and fresh cilantro for a hearty, flavorful meal everyone will love.
Slow Cooker Pulled Pork Chili Recipe Tips
- Trim the pork – Removing excess fat ensures a leaner chili and prevents it from being greasy.
- Don’t lift the lid – Resist checking too often; slow cookers retain heat and moisture best when undisturbed.
- Adjust spice levels – Add cayenne or chili powder gradually to suit your heat preference.
- Let it rest – After shredding, let the pork sit in the juices 10–15 minutes for maximum flavor absorption.
- Customize toppings – Fresh cilantro, shredded cheese, diced onions, or a dollop of sour cream take this chili over the top.
Storing And Reheating Instructions
- Storing Instructions: Allow the pulled pork chili to cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days for best flavor and freshness.
- Freezing Instructions: Place cooled chili in a freezer-safe container or heavy-duty freezer bag, leaving some space for expansion. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.
- Reheating Instructions: Warm the chili on the stovetop over medium heat, stirring occasionally until heated through. Alternatively, microwave in a covered, microwave-safe dish for 2–3 minutes, stirring halfway, until piping hot.
Slow Cooker Pulled Pork Chili Recipe Faqs
Can I make this chili in an Instant Pot instead of a slow cooker? Yes! Use the sauté function to brown the pork with the seasoning, then add the remaining ingredients. Cook on high pressure for 60 minutes with a natural release for tender pulled pork.
Can I use a different cut of pork? Pork shoulder (also called pork butt) works best for shredding, but pork loin can be used if you prefer leaner meat—just note it will be slightly less juicy.
Can I omit the beans? Absolutely! If you prefer a bean-free chili, simply skip them or substitute with extra vegetables like bell peppers or zucchini.
How spicy is this chili? The recipe has a mild to medium spice level thanks to the cayenne and chili powder. Adjust to taste by reducing or increasing the cayenne pepper.
More Easy Slow Cooker Recipes
- Slow Cooker Pro Garlic Chicken
- Slow Cooker Recipes *Summary
- Slow Cooker Pro Peanuts
- Slow Cooker Cranberry Meatballs
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Easy Slow Cooker Pulled Pork Chili
Description
Ingredients
- 5 cloves garlic, minced
- 1 tablespoon dark cocoa powder, unsweetened
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- ½ teaspoon cayenne pepper
- 1 tablespoon Mexican oregano
- 1 teaspoon Sea salt & black pepper, to taste
- 3 pounds pork shoulder roast, trimmed
- 1 small red onion, diced
- 1 4- oz. mild green chilies
- 3 tablespoon tomato paste
- 28 ounces diced tomatoes
- 15 ounces red kidney beans, drained and rinsed
- 15 ounces black beans, drained and rinsed
- 2 teaspoon liquid smoke
- 1 cup chicken broth, preferably organic
Serving Suggestions:
- Mexican cheese blend, finely shredded
- Red onion, diced
- Fresh cilantro, chopped
Instructions
- Mix garlic, cocoa powder, chili powder, cumin, cayenne, and Mexican oregano in a small bowl. Season with salt and black pepper to taste.
- Rub the spice mixture all over the pork roast and place it in a 5- or 6-quart slow cooker. Surround the pork with the remaining solid ingredients, then pour the liquid smoke and chicken broth on top.
- Cover and cook on high for 4 hours or low for 8 hours, keeping the lid on the entire time.
- Once cooked, shred the pork using two forks and let it rest in the juices for 10–15 minutes. Serve topped with shredded Mexican cheese, chopped red onion, and fresh cilantro. Enjoy!
Equipment
- Slow Cooker
- Ladle
Nutrition
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