Slow-Cooker Pulled Pork Chili

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  • Level: Easy
  • Total: 5 hr 20 min
  • Active: 20 min
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. 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.
  3. In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
  4. 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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