Crazy Good Slow Cooker Pull Pork Chili

This slow cooker pulled pork chili is so easy to make! You literally throw everything into the slow cooker and forget it for 10-12 hours. These next few steps are super simple! You will remove the pork, shred it up, and add it back in to the chili. So quick and easy! Serve this chili with my Delectable Chipotle Cheddar, Corn & Bacon Corn Bread (see recipe below)for a perfect side. I hope you love this recipe as much as we do. Enjoy!


2-14.5 oz. cans cans fat-free reduced-sodium chicken broth
3-10 oz. cans RO*TEL diced tomatoes with green chilies, undrained1-15.5 oz. can cannellini beans, rinsed
1-15.5 oz. can navy beans, rinsed
2-28 oz can baked beans
1 large onion, chopped
4 cloves garlic, finely chopped
1-4 oz can dice green chilies
1-4 oz can diced jalapeƱos (optional)
1-1.0 oz pkg taco seasoning
1/4 bbq sauce
1 tbsp red chili flakes (adjust to taste)
2 tbsp smoked paprika (regular paprika will work as well)
2 Tbsp. chili powder
2 tsp. ground cumin
1 boneless pork shoulder (2-1/2 lb.)
1/2 cup grated cheddar
1-1/4 cup sour cream
1/2 cup green onions, thinly sliced (optional)
* I used an 8 quart slow cooker for this recipe. If you have a 6 or 6.5 quart slow cooker, you will need to cut down your recipe and use 1-28 ounce can of baked beans instead of 2-28 ounce cans and reduce the 3-10 oz cans of RO*TEL to 2-10 ounce cans.


1. Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on low 10 to 12 hours (or on high 7 hours).

2. Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.Serve and top with cheese, sour cream, and green onions(optional).


1 1/2 cups all-purpose flour
1 tbsp baking powder
1/2 tsp sea salt
1/4 cup unsalted butter, melted
1/4 cup nonfat Greek yogurt
1/2 cup sugar
1 tbsp agave nectar
2 large eggs
1 cup pale ale
1/2 cup yellow cornmeal
1 cup sharp cheddar, grated-reserve 1/4 cup for topping
1 cup smoked cheddar, grated-reserve 1/4 cup for topping
1 large jalapeno, finely diced
24 jalapeno pepper rings
1 small Roma tomato, finely diced and drained
2 green onions, thinly sliced
1/3-2/3 cup corn, fresh or frozen, thawed
1 garlic clove, minced
1 Chipotle chili in 1/2 tbsp adobo sauce, minced
3 slices bacon, cooked and cut into fourths


1. Preheat oven to 400 and prepare two muffin pans by spraying with nonstick spray.
In a medium mixing bowl, sift together the flour, baking powder, and salt, set aside.

2. In another medium mixing bowl, whisk together the melted butter, Greek yogurt, sugar, eggs, beer, agave nectar and cornmeal until thoroughly blended.

3. Add the flour mixture, grated cheese, green onions, corn, chipotle chilies, and garlic. Fold gently until just combined. The batter will still be a little lumpy.

4. Fill muffin pan about three-quarters full each. Top with a pinch of cheese, a piece of cut bacon, and 2 jalapeno rings.

5. Bake at 400 for 20-25 minutes minutes until corn muffins are lightly browned on top and will spring back when touched in the center.

6. Remove from the oven and let cool for approximately 5 minutes. Serve with a bowl of chili for a tasty meal!