Pulled Pork Chili

620 16 servings 1 cup (250 mL) each
Recipe By
(13) 11 Reviews
Prep Time
Total Time

16 servings 1 cup (250 mL) each

What You Need

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Make It

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  • Combine all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
  • Remove meat from slow cooker. Shred meat; return to slow cooker. Stir.
  • Spoon into bowls; top with cheese and sour cream.

Special Extra

Garnish with chopped fresh cilantro.

Special Extra

For added flavour, brown the meat in a skillet before adding it to the slow cooker.

Healthy Living

Save 350mg sodium per serving by preparing with no-salt-added tomatoes and beans.


  • 16 servings 1 cup (250 mL) each

Nutritional Information

Serving Size 16 servings 1 cup (250 mL) each
Calories 240
% Daily Value
Total fat 10g
Saturated fat 5g
Cholesterol 60mg
Sodium 570mg
Carbohydrate 17g
Dietary fibre 5g
Sugars 4g
Protein 21g
Vitamin A 10 %DV
Vitamin C 25 %DV
Calcium 10 %DV
Iron 15 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • MichieL |

    This is an amazing twist on chili!! I added a clubhouse chili seasoning packet (or old El Paso) to it and omitted the broth. Not soupy and not bland! One of my go to receipes! The kids love it!!

  • daffodil71 |

    I didn't forget to drain the tomatoes and it still was pretty soupy. Very tasty though. I think next time I make it, I will omit one of the cans of broth.

  • Niltex |

    I tried this recipe today. It was delicious! After reading some reviews (... too soupy...) I did not use two cups of chicken broth. Instead I used two undissolved cubes of chicken flavored bouillon cubes (Knorr). I did not drain the tomatoes and I did not add any water. It was thick enough, just the way I like. I cooked 5 hours on high and 4 hours on low. Then later, because I love veggies and I like chunky chili, I added chopped green peppers, mushrooms and celery. I did add an extra tsp of cumin. No extra salt was needed. It was perfect!