'Slow Cooker Pulled Pork Chili'
Source: Adapted from My Favorite Things
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)
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.
1 Year Ago Today:
All Images Copyrighted © 2013 The Kitchen Life of a Navy Wife