Pulled Pork Chili (made in your slow cooker)
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Pulled Pork Chili is super easy to make in your crockpot and absolutely delicious. Put everything but the beans and corn into your slow cooker and let it simmer away for hours until the pork is fall-off-the-bone tender. Then shred the meat, add the beans and corn, and dinner is ready. It’s a slightly sweet BBQ chili recipe that everyone loves!
I fell in love with this recipe years ago, and it’s been on repeat in my kitchen ever since. It’s one of those meals I know will always be a hit—rich, comforting, and full of flavor every time I make it.
The base is tender, slow-cooked pork that melts into the chili and makes it incredibly satisfying. What really sets it apart, though, is the flavor. Instead of traditional BBQ sauce, I use hoisin, which adds a deep, sweet-savory richness that works so well with the pork and gives the whole dish a BBQ-like vibe.
It’s just as good made with leftover pulled pork, but even better from scratch—and “from scratch” here just means adding everything to the slow cooker and letting it do its thing. The leftovers are amazing (honestly, maybe even better the next day), and they freeze beautifully, making them perfect for meal prep.
Can I make this chili with leftover pulled pork?
YES! If you’ve made a big batch of pulled pork, you can use the extra to make this chili. You won’t need to cook the chili for as long as the recipe states since the pork is already cooked. I find it best to make it in a pot on your stovetop and simmer for about 30 minutes.
What to serve with pulled pork chili
All chili recipes make great one pot dinners. You can easily serve this chili on its own, or with a few simple toppings, and you’ll be very happy with dinner. If you want something special to serve with it, I love my zucchini cornbread muffins and whole wheat Irish soda bread.
Pulled Pork Chili (made in your slow cooker)
Ingredients
- 3 lb bone-in pork shoulder (see notes)
- 3 tablespoons chili powder
- 1 tablespoon EACH: onion powder, garlic powder, and coconut sugar (can sub brown sugar)
- 1 teaspoon EACH: ground cumin and sea salt
- 28 ounce can crushed tomatoes
- ½ large onion (minced)
- 4 cloves garlic (minced)
- 1 cup beef broth
- ½ cup hoisin (gluten-free hoisin if needed (can sub BBQ sauce))
- 19 ounce can white cannelli beans (drained and rinsed)
- 1 cup frozen corn
- Optional toppings: cheese, sour cream, green onions, diced avocado, cilantro, and corn chips
Instructions
- Remove the skin (if there is any) and cut off most of the fat from the pork shoulder.3 lb bone-in pork shoulder
- Mix the chili powder, onion powder, garlic powder, sugar, cumin, and salt in a small bowl. Liberally coat all sides of the pork with the spices. Pour any remaining spice into your slow cooker.3 tablespoons chili powder, 1 tablespoon EACH: onion powder, garlic powder, and coconut sugar , 1 teaspoon EACH: ground cumin and sea salt
- Add the crushed tomatoes, onion, garlic, beef broth, and hoisin to your crockpot and mix well. Place the pork roast into the pot, cover with the lid, and set it to 10 hours on low heat.28 ounce can crushed tomatoes, ½ large onion, 4 cloves garlic, 1 cup beef broth, ½ cup hoisin
- Remove the pork roast from the pot and put it into a large bowl. Discard the bone and any big pieces of fat. Shred the meat using 2 forks then return it to the crockpot. Add the beans and corn and stir well. Let the chili reheat for a few minutes then serve with any or all of the optional toppings.19 ounce can white cannelli beans, 1 cup frozen corn, Optional toppings: cheese, sour cream, green onions, diced avocado, cilantro, and corn chips
Notes
Nutrition
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I made this with leftover shredded country ribs and it was delicious!!!!
I’m so glad you loved it! 😊 Using leftover shredded country ribs sounds incredible — such a great way to use them up. Thanks so much for sharing!
Good recipe! Couple tweaks due to my dysfunction- added chorizo and served it over white rice.
Thank you for publishing.
Chorizo is always a good idea!
I have some cooked pork in the freezer. Can I make this chili in a pot on the stove? I don’t own a crackpot.
Absolutely you can! I would saute the veggies first and then add the spices and everything else into your pot. Let it simmer for 20 minutes then it’ll be done!
It turned out delish!!!
Looks very good, we plan to make it- but not sure of the size of the pork roasts
It says 3 3lb roast- (looks like a lot for one pot), then in the note it says if you plan on using leftovers
Use 1-1/2 lbs
Clarefy pls???
A raw, 3 lb bone-in pork roast will yield approximately 1 ½ lb cooked meat. I hope that makes more sense!
Two questions- is it ok to reduce the chili powder to 1 TB? And does it work as well if you brown the pork first, then so the spice rub? Thanks!
You can definitely reduce the chili powder if you’re worried about the heat level. And browning the pork first should work fine. This is a pretty flexible recipe. 🙂
Made this today. I had a huge pork roast and no ideas so thanks much! Liked your comments at end about just use what you have and it will be fine. That convinced me to try and we are so pleased.
I’m so happy to hear that the recipe was a hit!
Me too! It’s definitely one of my favourites 🙂
I’m pretty sure I just died. two of my absolute favorite things in one dish. I will most definitely be giving this a try!
Let me know how you like it!
That is a great idea to use pulled pork in chili. I recently made a big batch of pulled pork and froze some of it. I think you just gave me the idea to add it into chili. Great recipe!
Thanks, Julia!!