Slow Cooker Pulled Pork Chili

By mjohnmeyer

Ingredients

• 2 cans chicken broth (14 oz)
• 2 cans Rotel diced tomatoes with green chilies, undrained (10 oz)
• 1 can cannellini beans, rinsed (15 oz)
• 1 can navy beans, rinsed (15 oz)
• 1 can baked beans (28 oz)
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 1 can dice green chilies (4 oz)
• 1 can diced jalapenos (4 oz) optional
• 1 package taco seasoning
• 1/4 cup BBQ sauce
• 1 tablespoon red chili flakes (adjust to taste)
• 2 tablespoons paprika
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 boneless pork shoulder (2-3 lbs)
• 1/2 cup shredded cheddar cheese
• 1-1/4 cup sour cream
• 1/2 cup green onions, thinly sliced (optional)

Details

Adapted from navywifecook.com

Preparation

Step 1

1. Combine all the ingredients except the meat, shredded cheese and sour cream in a greased slow cooker. Stir to combine.

3. Add the meat and cover with lid. Cook on LOW 8 to 10 hours (or HIGH 5 hours).

4. Remove meat from slow cooker. Shred meat using two forks; return to the slow cooker and stir. Serve and top with shredded cheese, sour cream, and green onions.

navywifecook.com