Name: Slow-Cooker Pulled Pork Chili
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT5H20M0.000S
Yield: 8 to 10 servings
Ingredients: 2 tablespoons tomato paste; 2 tablespoons vegetable oil; 2 tablespoons chili powder; 1 tablespoon ground cumin; 4 cloves garlic, minced; 2 onions, minced; 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes; 2 cups chicken stock; 1 tablespoon chipotle adobo sauce; 1 tablespoon kosher salt, plus more if needed; Two 15-ounce cans great Northern beans, drained and rinsed; 1 1/4 cups smoky BBQ sauce; 1 cup sour cream; 1/4 teaspoon garlic powder; 2 cups crushed pork rinds; 4 scallions, thinly sliced; Blue corn chips, for serving

Directions

Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.

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Slow-Cooker Pulled Pork Chili

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