SLOW-COOKER PULLED PORK CHILI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 5h20m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- 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.
PULLED PORK CHILI
A delicious alternative to traditional chili, made with pork loin, wild rice, white beans, and authentic Mexican red chile. Make it easily in a slow cooker.
Provided by MCFALONE
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 9h20m
Yield 8
Number Of Ingredients 13
Steps:
- Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
- Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
- Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
- Top individual servings with shredded Monterey Jack cheese.
Nutrition Facts : Calories 347.2 calories, Carbohydrate 30.2 g, Cholesterol 60.9 mg, Fat 13.4 g, Fiber 5.3 g, Protein 29 g, SaturatedFat 6 g, Sodium 702.7 mg, Sugar 4.8 g
JAMIE'S PULLED PORK CHILI
This delicious recipe is for the slow cooker.
Provided by Beefie
Categories Pork Chili
Time 7h15m
Yield 8
Number Of Ingredients 9
Steps:
- Combine chicken broth, tomatoes, kidney beans, onion, chili powder, and cumin in a slow cooker. Add pork shoulder and cover.
- Cook on Low for 10 to 12 hours (or cook on High for 7 hours).
- Remove pork shoulder and shred meat; return to slow cooker and stir. Top with Cheddar cheese and sour cream.
Nutrition Facts : Calories 395.9 calories, Carbohydrate 12.1 g, Cholesterol 91 mg, Fat 28.1 g, Fiber 3.5 g, Protein 23.4 g, SaturatedFat 14.7 g, Sodium 447.5 mg, Sugar 2.9 g
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