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!
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- 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
- Remove the skin (if there is any) and cut off most of the fat from the roast.
- 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.
- 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.
- 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.
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.