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5-Ingredient Slow-Cooker Pulled Pork Chili

Prep 35 min
Total 8 hr 35 min
Ingredients 5
Servings 12

If you have five minutes in the morning and a slow cooker, then we’ve got dinner! This 5-ingredient chili is made with pulled pork and cooks all day long so you have a heart- and home-warming dinner right when you walk in the door. MORE+ LESS-

By Pillsbury Kitchens

Updated November 22, 2017

Make with

Old El Paso

Ingredients

cans (15 oz each) Progresso™ red kidney beans, drained, rinsed

can (28 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained

cans (4.5 oz each) Old El Paso™ chopped green chiles

packages (1 oz each) Old El Paso™ original taco seasoning mix

to 4 lb boneless pork shoulder roast, trimmed

Steps

Hide Images

1

Spray 5-quart slow cooker with cooking spray. Mix beans, tomatoes, chiles and taco seasoning mixes in cooker.
2

Add pork to cooker; turn to coat. Cover; cook on Low heat setting 8 to 9 hours or until pork is tender and easily pulled apart.
3

Transfer pork to cutting board and shred, using two forks. Add shredded pork back to slow cooker; stir to combine. Cover, and cook on Low heat setting 10 to 15 minutes or until hot.

Expert Tips

Don’t forget to trim excess fat from pork shoulder before adding to slow cooker.
We liked shredded Cheddar cheese on top of this chili, but Pepper Jack or crumbled queso would also be nice.
This recipe would be great served with hot cooked white rice, shredded Cheddar cheese, sour cream, chopped fresh cilantro leaves, sliced green onions and lime wedges.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 120

% Daily Value

Total Fat: 14g; 21%
Saturated Fat 4 1/2g 23% Trans Fat 0g
Cholesterol: 70mg; 23%
Sodium: 610mg; 25%
Potassium: 420mg; 12%
Total Carbohydrate: 17g; 6%
Dietary Fiber 3g 13% Sugars 4g
Protein: 27g

% Daily Value*:

Vitamin A: 10%; 10%
Vitamin C: 6%; 6%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 3 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;