Easy Pork Chili Recipe (Instant Pot or Slow Cooker)

This easy Pork Chili Recipe is one of my favorite ways to switch up chili night. Whether you're starting with a pork loin roast, pork shoulder, or even leftover pulled pork, this hearty chili is packed with bold flavor and is perfect for game day, chilly weekends, or stocking the freezer.

The pork becomes fall-apart tender while it cooks in the Instant Pot (or all day in the slow cooker), then gets shredded right into a rich chili base made with tomatoes, beans, smoky spices and two secret ingredients that make people ask, "What did you put in this?"

If you've only made chili with ground beef, this pork version is a delicious change of pace.

Leftover chili also makes an amazing topping for sheet pan nachos. Just drain off a little of the liquid before spooning it over the chips.

If you're feeding your family on a cold and cozy evening or serving a crowd on game day, this recipe is hearty, comforting and always a hit.

If you're looking for another cozy comfort food dinner, try my Old Fashioned Beef Stew made in the Dutch oven.

Ingredients

Don't let the ingredient list fool you. This is mostly a dump-and-cook recipe!

• Pork - I usually make this recipe with a boneless pork loin roast because it's lean, affordable and shreds beautifully after cooking. You have options, though!
  • Pork shoulder (Boston butt) creates an even richer, more flavorful chili thanks to the extra marbling.
  • Leftover pulled pork is a fantastic shortcut—simply stir it into the chili after preparing the base.
  • Pork tenderloin works too, although you'll want to reduce the cooking time since it's much smaller than a pork loin.
  • Note: If you're starting with a pork loin, pork shoulder, or pork tenderloin, cut the meat into several large chunks before cooking so it cooks evenly and shreds easily afterward.
    
• Coffee - Here's my secret ingredient! Coffee doesn't make the chili taste like coffee—it simply deepens the flavor and gives it incredible richness. Leftover morning coffee works perfectly.
• Cocoa Powder - Just like in a traditional mole sauce, unsweetened cocoa powder adds depth without making the chili taste sweet or chocolaty. It pairs perfectly with the coffee.
• Tomatoes with Green Chiles - These add just a little extra flavor without making the chili spicy. If your family doesn't like peppers, substitute regular diced tomatoes instead.
• Beans - I like using both Great Northern beans and kidney beans for a variety of texture and color. It's also a great way to stretch your grocery dollars and get some fiber in along the way.
• Seasonings - A classic blend of chili powder, smoked paprika, cumin, garlic and oregano creates a warm, smoky flavor everyone loves.

Instant Pot

Follow the recipe card below for complete instructions.

Slow Cooker

To make this recipe in the slow cooker, add all ingredients except the olive oil to your crockpot.

Cook on Low for 7-8 hours or until the pork reaches an internal temperature of 145°F and shreds easily.

Tips & Shortcuts

• Pork shoulder creates an extra rich chili thanks to its higher fat content.
• Pork loin is leaner but still becomes wonderfully tender.
• Leftover pulled pork makes this recipe come together in about 30 minutes.
• Use leftover coffee or brew a fresh cup specifically for the recipe.
• This chili freezes beautifully for up to three months.
• Serve with shredded cheddar cheese, sour cream, diced onions, cilantro or crushed tortilla chips.

I like freezing leftover chili in mason jars for quick lunches and easy dinners later. If you've never done it before, my guide on how to freeze soup in mason jars walks you through the process step by step.

Frequently Asked Questions

What's the best cut of pork for chili?

Well, it depends on what you're looking for and what's on sale at the store, too!

• Pork loin is lean and affordable.
• Pork shoulder is richer and more flavorful.
• Leftover pulled pork is the fastest option.
• Pork tenderloin works well if that's what you already have in the freezer.

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

Recipe

Instant Pot Pulled Pork Chili

Deanne Frieders | This Farm Girl Cooks

4.80 from 25 votes

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.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Additional Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

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Ingredients

  

1x2x3x?

• 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
• 28 ounce can diced tomatoes with green chilis undrained
• 15 ounce can dark kidney beans drained and rinsed
• 15 ounce can Great Northern beans drained and rinsed

Method

 

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 function 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!
   
   

Video

Farm Girl Tips

• 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

Serving: 1gCalories: 248kcalCarbohydrates: 30gProtein: 23gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 36mgSodium: 60mgPotassium: 878mgFiber: 9gSugar: 3gVitamin A: 551IUVitamin C: 11mgCalcium: 96mgIron: 5mg

Made this recipe?

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