Slow-Cooker Pulled Pork Chili
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 658
- Total Fat
- 38
- Saturated Fat
- 13
- Carbohydrates
- 41
- Dietary Fiber
- 6
- Sugar
- 16
- Protein
- 38
- Cholesterol
- 127
- Sodium
- 962
- Total: 5 hr 20 min
- Active: 20 min
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.