Pulled Pork Chili

This savory Pulled Pork Chili blends tender pulled pork with a rich tomato-based chili in a slow cooker to create a pork shoulder chili that will warm you to the core!

If you love pulled pork recipes as much as we do, try our Pulled Pork Wraps or these Pulled Pork Enchiladas.

Pulled Pork Chili Recipe

Do you love chili? Do you love pulled pork? Stop wasting time and get the slow cooker out.

It’s time to combine two of your favorites and make pulled pork chili.

This recipe might look like it has a long ingredient list but don’t let that scare you away.

It does have a couple of surprise flavors hiding in the mix, both of which add to a delectable combination for your new favorite chili.

The root of success for pulled pork chili is the low and slow cooking of the slow cooker.

Stop by the meat counter and pick up a pork butt or pork shoulder roast, and you can thank us later for introducing you to your new love.

Did our recipe catch your eye because you have leftover pulled pork and you want to try something that isn’t another sandwich?

Scroll down to Leftover Pulled Pork to find out how to modify the recipe.

Ingredients

• pork butt or pork shoulder roast
• black coffee
• tomato sauce
• diced tomatoes
• beef broth
• red onion
• beans: dark kidney, great northern, and chili beans
• brown sugar
• unsweetened cocoa powder
• hot sauce
• seasoning: garlic powder, salt, pepper, chili powder, cumin, cayenne pepper, paprika, oregano

Recipe Tips

• Brew an extra cup of coffee and save for the recipe.
• Use a large slow cooker, 7 quarts or bigger.
• Have leftover pulled pork and are looking to use it? See below to adjust the recipe.

How to make pulled pork chili

Prepare dry rub by mixing together all dry ingredients in a small bowl.

Coat the pork all over in dry rub seasoning, making sure to rub the seasoning into all the meat. Set aside.

Add diced onions to the bottom of a slow cooker, then pour in the beef broth and coffee.

Add the pork on top of the onions.

Pour the remaining ingredients (sauces, tomatoes, and beans) around the roast.

The roast will be entirely covered.

Add the lid and cook on high for 6 hours or until tender and shreddable (occasionally check on it)

When the pork is done cooking, use tongs or large forks to remove it from the slow cooker.

Roughly shred the pork with two shredding forks or table forks. Do not over-shred as this may cause the pork to get tough and dry.

Add the shredded pork back into the soup and mix well.

If desired, serve with sour cream, shredded cheese, and/or crackers.

Leftover pulled pork chili

Looking for a new way to use leftover pulled pork?

With a few quick adjustments to our recipe, you will be on your way to Pulled Pork Chili.

The first adjustment to the recipe is the slow cooker.

Since your meat is ready to eat, you can reduce the time in a slower cooker in half. Three to four hours will be plenty of time.

Looking for an even faster method? Use a large stock pot instead of a slow cooker.

Add your leftover pulled pork, dry ingredients, liquids, and beans.

Simmer over medium heat for one hour, stirring occasionally. A whole new dish with minimal effort!

Pork shoulder and pork butt

Pork Butt and Pork Shoulder originate from the same shoulder area of the pig.

The pork shoulder can also be labeled as picnic should, coming from the thinner, triangle-shaped end of the pig’s shoulder, just above the front leg.

It has less marbling and fat than pork butt.

A pork butt is a specific cut of meat that comes from the thicker section of a pig’s shoulder and includes parts of the neck, shoulder blade and upper leg.

It is sometimes referred to as a Boston Butt.

An additional difference between the two cuts of meat is that the pork shoulder comes with the skin on and a layer of fat.

Can I use pork loin in pork chili?

Yes, pork loin can make pork chili.

The challenge with using the pork loin is that it tends to dry out.

The preferred cuts of pork used to make pulled pork are the pork butt or pork shoulder.

In our Pulled Pork Chili recipe, you can easily substitute and use a pork loin due to the extra liquids.

These ingredients will help the meat retain moisture in the slow cooker as it cooks.

What is the secret to pulled pork?

Low and slow, it’s that basic and simple.

Low heat is used for a long cooking duration. This is easily cultivated through our slow cooker Pulled Pork Chili recipe.

Another little bit of wisdom is using Pork Shoulder for your pulled pork.

The amount of flavor and tenderness this cut of the meat will produce when using the slow cooker has an undefeated record. It’s a winner every time!

How big of a slow cooker do I need for pork butt?

We suggest using a 7 quart slow cooker (or larger) to allow sufficient room for the pork butt and other liquid ingredients.

The bigger the better.

One-pot cooking means fewer dishes to clean.

The large-size slow cooker will be worth the investment if you find yourself cooking for a crowd often.

How to tell when the pork shoulder is finished cooking

Use a meat thermometer to check on the internal temperature of the pork shoulder. Measure at the thickest part of the meat.

Check the temperature while still in or on the heat source.

Pork shoulder is safe to eat at 145 degrees F but will be fork-tender at 180 degrees F.

What to serve with Pulled Pork Chili

We love to serve warm Cinnamon Rolls with our chili.

It is a Kansas tradition and an excellent way to enjoy a snowy winter day.

Other Warm Weather Favorites

This Savory Pork Pozole Verde blends tender pork shoulder, tomatillos, hominy, pumpkin seeds and fresh herbs that are perfectly simmered.