Let me tell you about one of my all-time favorite chili recipes, pulled pork chili! This chili is the perfect combination of tender, slow-cooked pulled pork and a rich, savory chili base.
The pork is cooked low and slow until it's fall-apart tender, then it's shredded into bite-sized pieces and added to the chili. Oh, and there's a secret ingredient you'd never see coming!
Why you'll love this recipe
Even though I love my classic chili recipe, I love all sorts of chili in the colder months. Pork chili, if you haven't tried it, is an amazing way to mix things up.
Chili tastes just as good - or better - the next day. You can use the leftovers as a topping for
sheet pan nachos. Just strain out most of the liquid - it's delicious!
The chili base is made with all sorts of delicious ingredients like paprika, garlic, tomatoes, beans, and a blend of spices that'll make your taste buds sing. It's the perfect blend of bold and spicy flavors that'll warm you right up from the inside out.
And let me tell you, this chili is the perfect comfort food for a cozy night in or a big game day gathering. It's hearty, warming, and full of flavor, and you can serve it up with all sorts of delicious toppings like shredded cheese, sour cream, and chopped cilantro.
Ingredients
Don't let the longer list of ingredients fool you, this pulled pork chili is basically a dump and cook recipe.
- Pork Loin - a lean, healthy cut that works well in this recipe. Cut it into several pieces so it cooks quickly and is easy to shred. You could also use pork shoulder in this recipe.
- Coffee - oooh the cat's outta the bag. Yes, coffee! The java isn't just for your morning cup of joe! You can add some leftover (or fresh brewed coffee) to increase the flavors in your chili.
- Tomatoes with Green Chiles - these aren't spicy, in my opinion. They add just a touch of flavor as opposed to tomatoes only. If you don't like peppers at all you can substitute regular, diced tomatoes.
- Seasonings - our normal chili seasonings like chili powder, paprika, garlic, cumin and oregano.
- Cocoa Powder - much like you'd use cocoa powder in a mole sauce, it adds some richness to the recipe. You don't know it's there but still...it's there!
- Beans - I like to use two varieties of beans in my chili. Today I'm using white beans and dark kidney beans.
To make pork chili in the Instant Pot:
Follow the step by step directions in the recipe card below.
To make pork chili in the Slow Cooker:
Use all the same ingredients with the exception of oil. Since you won't be browning the onions, you don't need the oil. Basically, just add everything to your crockpot and cook for 7-8 hours or until the pork registers at 145 degrees.
Tips and Shortcuts
You can use leftover Instant Pot pork butt to fast track this recipe.
Leftover chili can be frozen in mason jars.
This chili is the ultimate comfort food that'll warm you right up and satisfy your hunger. It's easy to make, delicious, and sure to be a hit with anyone who loves a good, hearty bowl of chili.
Give it a try and let me know what you think!
More pork recipes
More Chili Recipes:
Classic Chili Recipe for a Crowd
White Chicken Chili - Instant Pot
Instant Pot Pulled Pork Chili
Pulled Pork Chili is warm, cozy and full of flavor! Make it in the slow cooker or Instant Pot – just make it!! Add your favorite toppings and dig in.
Ingredients
- 2½ -3 lbs. boneless pork loin roast
- Salt & black pepper
- 1 Tablespoon extra virgin olive oil
- ½ medium red onion, diced
- 1 Tablespoon unsweetened cocoa powder
- 1 Tablespoon chili powder
- 2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 2 teaspoon dried oregano
- 1 cup black coffee
- 1 28-ounce can diced tomatoes with green chilis, undrained
- 1 15-ounce can dark kidney beans, drained and rinsed
- 1 15-ounce can Great Northern beans, drained and rinsed
Instructions
- 1. Remove excess fat from your pork roast and cut it into 4 equal-sized pieces. Season with salt and black pepper.
- Select the “Sauté” function on the Instant Pot and add olive oil. Once your pot is hot, add the red onion, cocoa powder, chili powder, ground cumin, smoked paprika, garlic powder, and dried oregano. Season with salt and black pepper and stir to combine.
- Cook and stir occasionally, until the onion softens and the spices become very fragrant, approximately 3-4 minutes. Add the coffee and use a spatula or wooden spoon to scrape the bottom of the pot. (This is called deglazing - sounds fancy, doesn't it!?!) Cancel the Saute function to stop the cooking.
- Add the diced tomatoes with chilis, kidney beans, white beans and seasoned pork loin. Stir to combine all the ingredients. Add the lid and lock it into place, making sure the valve is set to "Seal". Set the cook time for 45 minutes.
- Once the cooking time is completed, let the pressure release naturally for 15 minutes, then do a quick release to let out any remaining pressure. Shred the pork and stir to combine. Let cool slightly before serving.
Add your choice of toppings (extra onion, cheese and sour cream are favorites here!
Notes
- Pork loin roast is larger than a pork tenderloin, though either could be used. If you use a pork tenderloin you'll want to reduce your cooking time.
- Check for pork doneness by using a digital meat thermometer. Pork is done cooking when it reaches a temperature of 145 degrees.
- I use a cup of our leftover morning coffee in this recipe (assuming there is some!). You can use fresh brewed coffee or even cola as a substitute.
You can use leftover pulled pork as a recipe shortcut. Start on step 3 and add leftover pulled pork to the recipe.
To make this in the slow cooker:
Use all the same ingredients with the exception of oil. Since you won't be browning the onions, you don't need the oil. Basically, just add everything to your crockpot and cook for 7-8 hours or until the pork registers at 145 degrees.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 1020Total Fat: 43gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 353mgSodium: 995mgCarbohydrates: 29gFiber: 8gSugar: 2gProtein: 126g
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