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Slow Cooker Pulled Pork Chili
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Servings
6
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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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