Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, crockpot pulled pork chili. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Scrumptious Crock Pot Recipes To Make Any Meal A Success With Kraft®, Try Today! Home » Recipes » Slow Cooker Recipes » Pork Recipes » Slow Cooker Pulled Pork Chili. Filed Under: Pork Recipes, Slow Cooker Recipes, Soups & Stews.
Crockpot Pulled Pork Chili is one of the most popular of current trending meals in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Crockpot Pulled Pork Chili is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have crockpot pulled pork chili using 9 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Crockpot Pulled Pork Chili:
- Take Pork Roast
- Prepare beans
- Take large sweet onion, diced
- Take large bell pepper, diced
- Take gloves garlic, minced
- Make ready cumin
- Get chili powder
- Prepare red pepper flakes
- Take BBQ sauce
Pulled Pork Chili is the best combination of authentic Mexican flavors and smoked pork! It can be made in the slow cooker, or even in the pressure cooker! Load this award-winning chili with your favorite chili toppings and enjoy! Add to pot and sear until browned on all sides; transfer to a bowl and set aside.
Steps to make Crockpot Pulled Pork Chili:
- Soak beans over night
- Drain beans, rinse, fill crockpot with water til just over beans
- Add everything else
- Trim fat from roast. Add it to the pot. Salt & pepper
- Crockpot on high 6 - 8 hours. Shred pork
Skim any excess fat off the top and discard. Never fails… gotta make a new red chili every year. It's just my never ending quest for the best. Or to solve my boredom. (read: craziness.) My palette is rarely satisfied. Texas-style pulled pork simmers in a tangy chili-seasoned barbecue sauce with plenty of onion, then pulled into tender shreds to serve on a buttered, toasted bun.
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