Smoky Pulled Pork Chili

A close up of a cup of chili topped with shredded cheese.

This smoky pulled pork slow cooker chili recipe is an easy dinner recipe that will warm you up from the inside out. The pork chili is sweet, smoky, and a little bit spicy!

Course Main Course

Cuisine American

Prep Time 30

Cook Time 8

Total Time 8 30

Servings servings

Calories 186kcal

Author Karly Campbell

Ingredients

1 package Smithfield Mesquite Pork Loin Filet about 1 1/2-2 pounds
3 tablespoons olive oil divided
1 sweet onion diced
3 cloves garlic minced
1 chipotle chile in adobo sauce diced (more for extra heat)
1 teaspoon adobo sauce
1/4 cup chili powder
2 tablespoons cumin
2 tablespoons smoked paprika
1 tablespoon salt
1 teaspoon instant espresso powder
30 ounces canned crushed tomatoes
30 ounces tomato sauce
15 ounces mild chili beans
15 ounces hot chili beans
Cheese, green onions, crackers, sour cream, etc. for serving

Instructions

Slice the pork tenderloin into 4 equal sized pieces. Set aside.
Heat a large skillet over medium heat and add half of the the oil. Stir in the onions and cook until softened, stirring often, about 5 minutes.
Stir in the garlic, chipotle chile, adobo sauce, chili powder, cumin, paprika, and salt. Stir to coat the onions and cook for 1 more one minute.
Remove the vegetables and spices to a 5 quart slow cooker set to low.
Add the crushed tomatoes, tomato sauce, and beans to the slow cooker and stir to combine.
Add the rest of the olive oil to the pan and turn the heat up to medium-high. Sear the large pieces of pork on all sides.
Place the pork in the slow cooker and stir to cover the meat in the sauce. Cover and cook on low for 7 hours.
Remove the pork pieces from the slow cooker using a slotted spoon and place on a cutting board. Use two forks to shred the meat or use a knife to cut into bite sized pieces.
Return the pork to the chili, cover, and continue cooking for one more hour.
Serve with grated cheddar, green onions, sour cream, crackers, etc.

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