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.
I love a good chili and I also love a good Tex Mex recipe. This chili recipe combines the best of both worlds and even better, it’s super easy to make.
One of the reasons I love pork is that it’s so darn versitile.
From pork tenderloins on sheet pan dinners to pulled pork in the crockpot – you can find enough variety to fill a meal plan any day of the week.
- 1¼ lb. spicy bulk pork sausage
- ¼ cup water
- 14 oz. package classic coleslaw mix with cabbage and carrots
- ½ tsp. garlic powder
- 2 Tbsp toasted sesame oil
- 1/4 tsp ground ginger
- 2 Tbsp. green onions, chopped
- 1 Tbsp rice vinegar
- 2 Tbsp. coconut aminos or tamari , or soy sauce for non-keto
- salt and black pepper, to taste
- 1 Tbsp. toasted sesame seeds Optional, for garnish
- Heat a large high-sided skillet over medium-high heat. Add sausage and cook, breaking the meat into small pieces as it cooks, for approximately 5-6 minutes. Once sausage is no longer pink, remove from heat and carefully drain excess grease from pan. Safety Tip: Wipe off any excess fat that drips down the side of the pan before returning to burner.
- Return skillet to heat. Add water and scrape up brown bits from the bottom of the pan with a spatula. Reduce heat to medium and add coleslaw mix, garlic powder, sesame oil, ginger, and green onions. Season with salt and black pepper, to taste, and cook, stirring frequently, until the cabbage wilts and the carrot softens, approximately 4-5 minutes.
- Add rice vinegar and coconut aminos and stir to combine. Cook another 1-2 minutes or until heated through. Remove from heat and transfer to a serving platter or bowl. Sprinkle with toasted sesame seeds, if using, and serve immediately. Enjoy!
Serving Size:1 grams
Amount Per Serving: Calories: 368Total Fat: 31gSaturated Fat: 9gUnsaturated Fat: 0gCholesterol: 68mgSodium: 726mgCarbohydrates: 6gFiber: 2gSugar: 2gProtein: 16g
Ingredients in Pulled Pork Chili
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.
- Coffee – 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.
Why I love Pork Chili
Though a classic beef chili is always welcome in our home, sometimes you gotta switch things up!
- 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.
- Leftovers can be used as a topping for pulled pork nachos. Just strain out most of the liquid – it’s delicious!
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.
More Chili Recipes:
- 2½ -3 lbs. boneless pork loin roast
- Salt & black pepper
- 1 Tbsp extra virgin olive oil
- ½ medium red onion, diced
- 1 Tbsp unsweetened cocoa powder
- 1 Tbsp chili powder
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 2 tsp dried oregano
- 1 cup black coffee
- 1 28-oz. can diced tomatoes with green chilis, undrained
- 1 15-oz. can dark kidney beans, drained and rinsed
- 1 15-oz. can Great Northern beans, drained and rinsed
1. Remove excess fat from your pork roast and cut it into 4 equal-sized pieces. Season with salt and black pepper.
2. 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.
3. 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 to stop the cooking.
4. 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.
5. 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!
- 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.
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.
Amount Per Serving: Calories: 1020Total Fat: 43gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 353mgSodium: 995mgCarbohydrates: 29gFiber: 8gSugar: 2gProtein: 126g