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Slow Cooker Pulled Pork Chili

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Last updated on February 14th, 2023 at 05:17 pm

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Combine the flavours of a hearty chili with pulled pork, and let the slow cooker do all the hard work? Let’s hear it for fusion cooking!


  • garlic
  • Unsweetened dark cocoa powder contains flavanols, plant compounds full of antioxidants. Choose one that is sugar-free and contains at least 85% cocoa. Have up to 28 grams (one ounce) of dark cocoa daily without any health concerns.
  • the spices – chili powder, ground cumin, cayenne pepper, and Mexican oregano
  • pork shoulder roast
  • red onion
  • canned mild green chilies
  • tomato paste
  • canned diced tomatoes
  • canned red kidney beans and black beans
  • liquid smoke
  • chicken broth
  • Mexican cheese blend
  • Fresh cilantro

Why Not Have Both?

So what happens when you can’t make up your mind – do you want pulled pork … or do you want chili?

Luckily this is one of those times when no choice needs to be made. Pulled Pork Chili, cooked low and slow in the slow cooker, lets you have both.

Essentially, this is a pork shoulder roast – not the most tender cut, but certainly packed with flavour – that is slow cooked in a chili-flavoured mixture.

Let it cook without worry and then shred the tender meat with two forks.

At this point, you can serve it in bowls with shredded cheese, scoop it over a bowl of rice (regular or cauliflower rice), or serve it over your favourite crusty rolls.

PulledPorkChili square1
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Slow Cooker Pulled Pork Chili

  • Author: Marie Beausoleil
  • Total Time: 8 hours 10 minutes
  • Yield: 8 servings 1x
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Combine the flavours of a hearty chili with pulled pork, and let the slow cooker do all the hard work?


Units Scale
  • 5 garlic cloves (minced)
  • 1 Tablespoon unsweetened cocoa powder
  • 1 Tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1 Tablespoon Mexican oregano
  • Sea salt and black pepper
  • 33 1/2 pounds pork shoulder roast (trimmed)
  • 1 red onion (diced)
  • 4 ounce mild green chilies
  • 3 Tablespoons tomato paste
  • 28 ounces diced tomatoes
  • 15 ounces red kidney beans (drained and rinsed)
  • 15 ounces black beans (drained and rinsed)
  • 2 teaspoons liquid smoke
  • 1 cup chicken broth
  • Mexican cheese blend (finely shredded)
  • Red onion (diced)
  • Fresh cilantro (chopped)


  1. Combine garlic, cocoa powder, chili powder, cumin, cayenne pepper, and Mexican oregano in a small bowl. Season with salt and black pepper, to taste, and stir to combine.
  2. Rub pork roast with seasoning mixture on all sides and place in a 5 or 6-quart slower cooker crock.
  3. Arrange remaining solid ingredients around the pork, then pour the liquid smoke and chicken broth on top. Stir the ingredients on each side of the pork with a fork to combine.
  4. Cover and cook on high for 4 hours, or on low for 8. Do not remove lid while cooking.
  5. When cook time is complete, remove lid and gently pull the pork apart with two forks. Allow the pulled pork to rest in the juices for 10-15 minutes to absorb more flavor.
  6. To serve, top with shredded Mexican cheese, chopped red onion, and/or fresh cilantro.
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Category: Main dish


  • Calories: 757
  • Sugar: 6
  • Sodium: 656
  • Fat: 45
  • Saturated Fat: 16
  • Carbohydrates: 31
  • Fiber: 11
  • Protein: 57
  • Cholesterol: 183

Keywords: comfort food, fusion, make ahead

1284 posts

About author
Author of A Cabin Full of Food, mom, brain tumor warrior, mental health advocate, and foodie. I live in rural Nova Scotia with my husband and four children.
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