Slow Cooker Pulled Pork Chili

Try this twist on chili that combines classic chili spices with a touch of sweet and smoky barbecue sauce.

Serves: 8Prep: 15 minutesCook: 6 hoursTotal: 6 hours 15 minutesDifficulty: Easy

Serves: 8


  • 2 tbsp. paprika, sweet or hot
  • 1 tbsp. ground cumin
  • 1 tbsp. garlic powder
  • 1 tbsp. salt
  • 2 tsp. ground black pepper
  • 3 pounds Pork Shoulder Butt, cut into 3 pieces and trimmed of excess fat
  • 1 large onion, diced
  • 2 bell peppers, diced
  • 2 cans (14.5 oz. each) Petite Diced Tomatoes in Tomato Juice
  • 2 cans (15.5 oz. each) Pinto Beans, drained and rinsed
  • 1⁄2 cup gluten-free barbecue sauce
  • 3 cups gluten-free chicken broth
  • Sour cream, if desired
  • Green onion, chopped, if desired


  • In a small bowl combine paprika, ground cumin, garlic powder, salt and pepper. Season pork pieces with spice mixture and place in a 6-quart or larger slow cooker.
  • Add onion, peppers, tomatoes, beans, barbecue sauce and chicken broth to the slow cooker. Cover and cook on low for 6-7 hours or until pork is tender.
  • Remove pork and shred into bite-size pieces. Return shredded meat to the slow cooker. Adjust seasoning to taste.
  • Serve chili topped with sour cream and green onions if desired.
  • Refrigerate leftovers.