Slow Cooker Pulled Pork Chili
This smoky pulled pork chili is a great change to the traditional chili. It's hearty, warm, and super delicious on a cool fall day. And it's a slow cooker recipe, which means it's very easy to prepare, cook, and clean up.
- 2 pounds pork loin
- 1 can black beans
- 2 cans baked beans in tomato sauce
- 2 cans fire roasted tomatoes
- 1 tbsp adobo sauce
- 2-3 chipotle peppers in adobo sauce* seeded and chopped
- 1 tbsp tomato paste
- 1 onion chopped finely
- 1 red pepper diced
- 3 cloves garlic minced
- 3 tbsp chili powder* see note
- 1 tsp cumin
- 1 tbsp smoked paprika
- 2 cups chicken stock
- 1 tbsp liquid smoke* see note
- 1/4 tsp chipotle chili powder optional
Place all of the ingredients in the slow cooked except the pork. Stir everything until it is well combined. Add the pork into the slow cooker, and bury it in the sauce.
Cook on low for 7-8 hours. You will know the pork is done when it shreds with the pull of a fork. Carefully remove the pork from the slow cooker, and let it rest for 10 minutes. Using two forks, shred the pork and return it to the slow cooker.
Give everything a good stir. Serve the chili with desired toppings. Some of my favourite include: sour cream, cheese, green onion, freshly chopped jalapenos, and avocado.
Chipotle peppers are extremely spicy. If you just want the flavour without the heat, make sure you take all of the seeds out, and the veins. They are usually very easy to scrape out. I highly recommend wearing gloves to do this.
Some people find chili powder very spicy. If you have a low heat tolerance, I recommend starting with only 2 tablespoons of it, and add more at the end if you desire more chili flavour.
Adjust the liquid smoke measurement to your preference. If you want a more smoky flavour, add another 1-2 tablespoons. (I used hickory flavour).
I always find the cans of fire-roasted tomatoes in the organic section of the grocery store.