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!
Ingredients
- 1 3-4 lb Pork Shoulder Roast boneless
- 1 cup Red Onion Diced
- 2 cups Beef Broth
- 1 cup Black Coffee
- 2 cans Tomato Sauce 14 oz
- 2 cans Diced Tomatoes 28 oz, undrained
- 1 can Dark Kidney Beans 15 oz, drained and rinsed
- 2 cans Great Norther Beans 10 oz, drained and rinsed
- 2 cans Chili Beans 14 oz
- 1 tsp Hot Sauce Optional
- 2 tbsp Brown sugar packed
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1 tsp Pepper
- 1 tbsp Chili Powder
- 2 tsp Cumin
- 1/4 tsp Cayenne Pepper
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tbsp Unsweetened Cocoa Powder
Instructions
- 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 remaining ingredients (sauces, tomatoes, and beans) around the roast. Meat will be entirely covered.
- Add the lid and cook on high for 6 hours or until tender and shreddable.
- 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 dry out.
- Add the shredded pork back into the soup and mix well.
- Serve with sour cream, shredded cheese, and/ or crackers if desired.