5-Ingredient Slow-Cooker Pulled Pork Chili
Ingredients
- 2 cans 15 oz each red kidney beans Progresso™, drained, rinsed
- 1 can 28 oz fire roasted diced tomatoes Muir Glen™ organic, undrained
- 2 cans 4.5 oz each chopped green chilies Old El Paso™
- 2 pkgs 1 oz each taco seasoning mix Old El Paso™ original
- 3 to 4 lbs boneless pork shoulder roast trimmed
Instructions
- Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles, and taco seasoning mixes in cooker.
- Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
- Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.
Notes
5-Ingredient Slow-Cooker Pulled Pork Chili
- Don’t forget to trim excess fat from pork shoulder before adding to slow cooker.
- We liked shredded Cheddar cheese on top of this chili, but Pepper Jack or crumbled queso would also be nice.
- This recipe would be great served with hot cooked white rice, shredded Cheddar cheese, sour cream, chopped fresh cilantro leaves, sliced green onions, and lime wedges.
Tried this recipe?Let us know how it was!