Hey y’all! If you’re searching for a meal that’s equal parts hearty, flavorful, and cozy, this Slow Cooker Pork Roast Chili is about to become your new weeknight hero. With melt-in-your-mouth shredded pork, tender beans, and a rich, savory chili sauce, this dish is a total crowd-pleaser. Whether you’re serving up a casual family dinner, prepping for game day, or hosting a chili night, this recipe promises big flavor with minimal effort. Let’s get cooking!

Why You’ll Love This

Effortless prep: Toss everything in the Slow Cooker and let it work its magic—no browning required!
Deep, robust flavor: Letting the chili simmer all day develops irresistible savory notes.
Great for meal prep: It reheats beautifully, perfect for leftovers and lunches.
Customizable heat level: Adjust the spice to suit your crew’s taste buds.
Feeds a crowd: This recipe yields generous servings, ideal for gatherings.

Ingredients

1 (2 to 2.5 lb) boneless pork shoulder or pork butt roast
2 (15-oz) cans diced tomatoes with green chilies, undrained
1 (15-oz) can black beans, drained and rinsed
1 (15-oz) can kidney beans, drained and rinsed
1 (6-oz) can tomato paste
1 medium yellow onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for heat)
2 cups low-sodium chicken broth
1 tablespoon olive oil
Juice of 1 lime
Fresh cilantro, chopped (for garnish)

Directions

Prep the Pork and Veggies

Trim the pork roast: Remove any large pieces of excess fat from the pork shoulder. Pat dry with paper towels.
Dice and mince: Prepare the onion, red bell pepper, and garlic.

Layer Ingredients in the Slow Cooker

Layer veggies and beans: In a large 6- to 8-quart slow cooker, add the diced onions, bell pepper, minced garlic, diced tomatoes with chilies, black beans, and kidney beans.
Add tomato paste and spices: Pour in the tomato paste, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne (if using).
Place the pork roast on top: Nestle the pork roast over the layered ingredients, then pour in chicken broth around the sides. Drizzle olive oil over the pork.

Slow Cook to Perfection

Cook: Cover and cook on LOW for 8-9 hours, or on HIGH for 5-6 hours, until the pork is fork-tender and shreds easily.
Shred the pork: Remove the pork roast and place on a cutting board. Shred the meat with two forks, discarding any large pieces of fat, then return shredded pork to the slow cooker.
Finish the chili: Stir in lime juice and adjust seasoning as desired. Let chili cook another 15-20 minutes for flavors to meld.
Serve: Ladle chili into bowls and garnish with chopped fresh cilantro. Enjoy hot, with your favorite toppings.

Notes

Lean pork cuts can be used, but pork shoulder or butt results in juicier, tender chili.
Add a diced jalapeño or chipotle pepper for smoky heat.
For a thicker chili, remove the lid and cook on HIGH for 15-30 extra minutes before serving.

Variations

Mexican-Inspired: Stir in a can of drained corn and top with shredded cheese and sour cream.
Sweet Potato Pork Chili: Add 2 cups diced sweet potatoes for extra heartiness and subtle sweetness.
Tex-Mex Style: Swap in pinto beans for the kidney beans and add a teaspoon of cocoa powder.

Required Equipment

6- to 8-quart slow cooker (Crockpot)
Cutting board and chef’s knife
Measuring cups and spoons
Two forks (for shredding pork)
Ladle for serving

Storage Instructions

Store cooled pork chili in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Serving Suggestions & Pairings

Serve with warm cornbread or crusty bread to soak up every drop.
Top with shredded cheese, diced avocado, or a dollop of sour cream.
Pair with a simple green salad or a light slaw on the side.
Great with tortilla chips or over a bed of steamed rice.

Pro Tips

For maximum flavor, let the chili sit for 20 minutes after cooking before serving—the flavors deepen as it rests.
Trim the pork but leave some fat for succulence and richer taste.
Reserve some chili for next-day lunches—the flavors develop even more overnight!

FAQ

Can I use a different cut of pork?

Yes! While pork shoulder is best for tenderness and flavor, pork loin or tenderloin can be used for a leaner option—just be careful not to overcook or it may dry out.

Can I cook pork roast chili on the stovetop or in the oven?

Absolutely! Simmer in a Dutch oven over low heat for 2-3 hours or in a 300°F (150°C) oven for 3 hours, until the pork is easy to shred.

Is this chili spicy?

The recipe as written is mild, but if you like more heat, add extra cayenne or use hot diced tomatoes with chilies!

Slow Cooker Pork Roast Chili

Why You’ll Love This

Ingredients