A few weeks ago I mentioned that I was making pulled pork chili and promised a recipe shortly thereafter. Well, I didn’t take photos because I figured there would be some left over after the cookoff – wrong. Since there was none left over I had to make it again for the photos (oh shucks).
This recipe does take a bit of time, for eating on Thursday I started making it on Wednesday morning. I bought a boneless pork shoulder because I’m lazy and don’t want to deal with bones.
Pulled Pork Chili
- 1 Pork Shoulder
- 2 Tablespoons Garlic Salt
- 1 Tablespoon Chili Flakes
- 2 teaspoon Ground Cinnamon
- 2 teaspoons Chili Powder
- 1 teaspoon Ground Sage
- 1 cup water
Sprinkle the above spices over the pork and cook on low in a crockpot for 10 hours.
- 2 cans stewed tomatoes
- 1 can corn – drained
- 1 can tomato paste
- 1 onion – diced
- 1 whole garlic – chopped
- Pork – pulled upart
- 1 Tablespoon Garlic Salt
- 1 Tablespoon Onion Salt
- 1 teaspoon ground cinnamon
- Chili Powder to taste
Combine all the above ingredients in the crockpot and cook on low for 10 hours. Serve with warm rolls and enjoy!
This was delicious – it is going to be added to the recipe lineup.
M. at Making Sense of Cents says
Yuuumm! Need to make this soon :)
Thie recipe looks great but I am confused. Do you cook the pork and spices for 10 hours and then add chili stuff and cook for 10 more hours??
Correct, the original cooking is to cook the pork so that you can pull it apart and the second is to get all the flavors of the chili to blend together.
What pound pork shoulder did you use?
I don’t remember specifically. I think I got the biggest one I could find at the grocery store.
Mary Songer says
this looks good. I’m going to try to make it.