[Foodie Friday Recipe] Slow Cooker Pulled Pork Chili

Warm up on a cold winter day with this hearty & satisfying slow cooker pulled pork chili recipe!

There’s something deeply comforting about a slow cooker meal simmering away in the background—especially when it’s packed with rich flavor and nourishing ingredients! This Slow Cooker Pulled Pork Chili is the kind of recipe that feels indulgent, yet grounded: hearty enough to satisfy, but made with whole, thoughtfully chosen ingredients that support a balanced, feel-good lifestyle.

Unlike traditional chili, this version leans on tender pork shoulder and a surprising hint of unsweetened cocoa powder to create deep, smoky flavor without added sugar or heaviness. Beans provide fiber and staying power, spices bring warmth and digestive support, and the slow cooking process allows everything to meld beautifully while keeping prep time to a minimum. It’s an ideal option for busy weeks, cozy weekends, or anytime you want a one-pot meal that nourishes your body as much as it comforts your soul!

Serve it topped with fresh cilantro, red onion, and a sprinkle of cheese, and you’ve got a satisfying, crowd-pleasing dish that fits right into a holistic approach to eating—simple, intentional, and deeply satisfying.

Slow Cooker Pulled Pork Chili Recipe

Prep time: 15 minutes
Cook time: 4 hours (high) or 8 hours (low)
Serves: 4-6

Ingredients:

• 4-5 garlic cloves, minced
• 1 TB. dark cocoa powder, unsweetened
• 1 TB. chili powder
• 2 tsp. ground cumin
• ½ tsp. cayenne pepper
• 1 TB. Mexican oregano
• Sea salt & black pepper, to taste
• 3-3½ lbs. pork shoulder roast, trimmed
• 1 small red onion, diced
• 1 4-oz. can mild green chilies
• 3 TB. tomato paste
• 1 28-oz. can diced tomatoes
• 1 15-oz. can red kidney beans, drained and rinsed
• 1 15-oz. can black beans, drained and rinsed
• 2 tsp. liquid smoke
• 1 c. chicken broth, preferably organic

  To serve:

• Mexican cheese blend, finely shredded
• Red onion, diced
• Fresh cilantro, chopped

Directions:

1. Combine garlic, cocoa powder, chili powder, cumin, cayenne pepper, and Mexican oregano in a small bowl. Season with salt and black pepper, to taste, and stir to combine.
2. Rub pork roast with seasoning mixture on all sides and place in a 5 or 6-quart slower cooker crock. Arrange remaining solid ingredients around the pork, then pour the liquid smoke and chicken broth on top. Stir the ingredients on each side of the pork with a fork to combine.
3. Cover and cook on high for 4 hours, or on low for 8. Do not remove lid while cooking.
4. When cooking time is complete, remove lid and gently pull the pork apart with two forks. Allow the pulled pork to rest in the juices for 10-15 minutes to absorb more flavor, if desired. To serve, top with shredded Mexican cheese, chopped red onion, and/or fresh cilantro.