Slow Cooker Pulled Pork Chili

Servings 6 servings


  • 1 1/2 pounds pork shoulder roast
  • 30 ounces kidney beans drained and rinsed or homemade
  • 1 14.5-oz. can crushed tomatoes
  • 1 cup tomato sauce
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 1 tablespoon diced jalapeño
  • 2 tablespoons tomato paste
  • 3 cloves garlic pressed
  • 1/2 tablespoon ground cumin
  • 2 tablespoons chili powder
  • 1/4 teaspoon cayenne pepper


  • Place roast in a slow cooker. In a large bowl, combine remaining ingredients; pour mixture over roast.
  • Cover and cook on LOW for 6 to 8 hours or until roast is fork-tender. Stir well, pull pork apart, and serve.


SERVING SUGGESTION: Serve pork/bean mixture in warmed whole wheat flour tortillas; add a big salad on the side.
VEGETARIAN: Replace pork with 30 ounces of garbanzo beans (drained and rinsed or homemade).
KOSHER: Substitute pork with boneless skinless chicken thighs.
GLUTEN FREE: Make sure beans, tomatoes, tomato sauce and tomato paste are gluten free.
NUTRITION: Per Serving: 272 Calories; 5g Fat; 23g Protein; 36g Carbohydrate; 9g Dietary Fiber; 41mg Cholesterol; 952mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 2 1/2 Vegetable; 0 Fat. Points: 7
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