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!

2 bowls of pulled pork chili topped with avocado and cheese.

I've come to believe that pulled pork can make anything taste better. Sandwiches, burgers, stir-fries, noodles, spaghetti and even chili taste better with pulled pork. Any delicious, simple, home-cooked meal can be made better just by adding some pulled pork to it.

Enter this pulled pork chili

We fell in love with this recipe years ago. It's been many years since we first shared this recipe here, and we've made it many times since. It's always a winner in our home.

  • Tasty pork, slow-cooked until it's melt in your mouth tender, makes the most delicious chili meat.
  • BBQ chili with a secret ingredient that takes it over the top.
  • Ok, not so secret. We use hoisin sauce instead of BBQ sauce. The depth of flavor it brings to the chili is amazing and it works so well with the pork.
  • The sweet and savory BBQ-like flavor is always a winner.
  • Leftovers taste AMAZING and it freezes very well. Hello, meal prep!
  • As good made with leftover pulled pork as it is making the recipe from scratch.
  • And “from scratch” meaning we put the ingredients into our crockpot and turn it on. So easy!
Pulled pork in a glass bowl with 2 forks.

How to make pulled pork chili

Pulled pork chili is a simple, uncomplicated recipe. Basically, you throw everything into your crockpot and turn it on. It doesn't get any easier than this!

  1. You'll want to remove any skin and trim away as much of the fat as possible. Skipping this step will give you a greasy chili. Then rub the roast with a few pantry-staple spices.
  2. Now put the onion, garlic, crushed tomatoes, beef broth, and some hoisin or BBQ sauce into your crockpot and set the pork roast on top.
  3. Let the chili gently cook on low heat for 10 hours then shred the meat using 2 forks and stir the beans and corn into the pot.

That's it! Pulled pork chili is ready to eat in 3 simple steps!

Can you 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 that it's best made in a pot on your stovetop and simmered for about 30 minutes.

Pulled pork chili in a crockpot with a wooden spoon in it.

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, we love our Cheesy Zucchini Cornbread Muffins and Whole Wheat Irish Soda Bread.

Other favorite chili side dishes are:

Toppings for pulled pork chili

Diced avocado, cheddar cheese, minced onion, and cilantro are personal favorites. Corn chips, sour cream, pickled onions, green onions, and diced fresh tomatoes also make delicious chili toppings.

Pulled pork chili in a white bowl

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Pulled pork chili in a white bowl

Pulled Pork Chili

  • Author: Kristen Stevens
  • Prep Time: 15 mins
  • Cook Time: 10 hours
  • Total Time: 10 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: American

Description

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!

✨ If you love this pulled pork chili recipe as much as we do, make sure to give it a 5-star review in the comments below!


Scale

Ingredients

  • 1 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 salt
  • 1 28-ounce can crushed tomatoes
  • ½ large onion, minced
  • 4 garlic cloves, minced
  • 1 cup beef broth
  • ½ cup hoisin, gluten-free hoisin if needed (can sub BBQ sauce)
  • 1 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

  1. Remove the skin (if there is any) and cut off most of the fat from the roast.
  2. Mix the sugar, chili powder, onion powder, garlic powder, cumin, and salt in a small bowl. Liberally coat all sides of the pork with the spices. Pour any remaining spice into your crockpot.
  3. 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.
  4. 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.

Notes

If using a bonless pork roast, look for one that is 2-2 ½ lbs.

If you want to use leftover pulled pork, you'll want to use 1 – 1 ½ lbs.

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2 bowls of pulled pork chili topped with avocado and cheese with the recipe title on top of the picture.