Slow Cooker Pulled Pork Chili
perfect for cozy winter nights....or watching the Super Bowl!
Hey Foodie Friends!
It’s Lisa, coming at you from a very frosty Seattle. I’m currently wrapped in my heaviest sweater, wearing fuzzy slippers and sipping from a piping hot mug of tea.
Side note for tea lovers: have you tried Steven Smith Teamaker tea? It’s my absolute favorite brand right now — so many different varieties and each with loads of flavor. Highly recommend!! I know Jane has her favorite UK tea brands, but if you’re in the US and love tea, I highly recommend it!
Ok, let’s get back on track……..and talk chili!
This winter blast has me craving literally every single comfort food I can think of.
One pot wonders like soup, stews, pasta and chili…..Oh, how I love a big bowl of chili, loaded with grated Sharp cheddar, sour cream, and green onions. I know chopped yellow onions are a popular topping, too, but I always find them too sharp. I love them when they’re sautéed or cooked down into a caramelized pile of sweetness. But not raw and definitely not on my chili.
Most chili recipes center around beef or chicken or even vegetables. And I do love a good, hearty beef chili. But I also love cooking what I have on hand (as much as I love cooking, making a last minute trip to the grocery store is never something I get excited about). This recipe came about because I had a large pork butt that was taking up space in my freezer, and I needed to make something with it so I could make room for homemade chicken broth (should I share that recipe in a future Substack?).
So, out came the pork butt……and, looking in my pantry, I also had a can of pumpkin purée. Now, hear me out, I know it might seem odd….in fact it might seem very odd to add pumpkin to chili, but it adds a background layer of sweetness that balances out all the spice. And I promise your chili won’t taste like pumpkin.
Now we get to the very controversial bit about this recipe.
Beans.
I realize the addition of beans will either result in people cheering excitedly…..or wanting to skip over the recipe entirely.
If you’re in the latter group don’t scroll away just yet!! Like the majority of recipes Jane and I share with you, this one is highly adaptable! If you love beans, add them in. Heck, add 2 cans if you want! Mix it up and add kidney beans and black beans.
And if you’re firmly in the camp of “beans don’t belong in chili” leave them out. Either way this is still a ridiculously delicious chili!
Alrighty, friends…..it’s getting late and it’s Friday, so I’ll leave you to it! Whether you’re hosting a Super Bowl party or attending one, or spending the next couple of days on your couch binge watching Netflix, this chili is the absolute perfect dinner for the weekend!
Until next Friday……Happy Cooking!
xo
Jane and Lisa
Ingredients
1 (2-3) pound pork shoulder or butt
4 tablespoons honey
1/4 cup chili powder
2 tablespoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
2 bay leaves
1 (12 ounce) beer (I used pumpkin beer)
2 teaspoons cider vinegar
2 teaspoons Worcestershire
1 (28 ounce) can fired roasted crushed tomatoes
2 (6 ounce) cans tomato paste
1 can pumpkin puree (this is optional, but I adds an extra layer of depth of flavor to the chili)
1 (14 ounce) can black beans, rinsed + drained
Toppings:
Shredded sharp cheddar cheese, sour cream, cilantro (or parsley), green onions
Instructions
Add the pork to the bowl of a crockpot. If you want an extra layer of flavor, and texture, brown the pork before adding to the crockpot. This is where the recipe gets INSANELY easy — add ALL the ingredients, except for the beans, to the crockpot. Yep, all of them. The honey, chili powder, smoked paprika, garlic powder, onion powder, cayenne pepper, bay leaves, beer, cider vinegar, Worcestershire, crushed tomatoes, tomato paste and pumpkin puree.
Cover the crockpot and cook on low for 7-8 hours. You might be tempted to cook this on high to get it done quicker, but this chili really benefits by cooking low and slow.
Remove the pork from the crockpot and let cool slightly. Lightly shred the pork with two forks and return to the crockpot. Add the black beans. Toss well, cover and warm through.
To serve, ladle the chili into bowls. Top with a dollop of sour cream, sprinkling of cheese and a few sprigs of fresh cilantro.
TIP:
Make this chili a day or two before serving. The ingredients will have a longer time to meld, creating more depth of flavor resulting in an irresistible bowl of goodness.