Ready for an intensely flavorful, award-winning pulled pork chili recipe? Let your slow cooker do the work but don’t shortcut yourself in the taste department. This easy smoky chili recipe nails essential savory, sweet and spicy flavors with tender, fall apart pork, apples, chipotles, and canned pumpkin. Intrigued? Tasting is believing!
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Legendary Pulled Pork Chili with Pumpkin and Apples
Every chili recipe I make is gauged on, “Can this win a chili cook-off contest?” I love tweaking the flavors until I reach the perfect award-winning combo. The bold flavors of this chili made with pulled pork makes this recipe a shoe-in. Tender chunks of fall-apart meat paired with smokiness and hint of sweetness from chopped apples is an unexpected flavor twist everyone sings the praises of.
And it’s no stranger to winning chili cook-off contests. It’s right up there viral buffalo chicken chili for raking up the wins. As an added bonus they are both made in a crock pot, so the prep work couldn’t be easier.
The pork butt simmers in a fragrant sauce of beer (yes, beer!), apple cider (or swap out juice), and canned pumpkin for a hint of thick, creamy flavor. Mix in the chipotles, peppers, onion, beans, and secret blend of spices and you have yourself chili right up there with the best.
We serve ours with fluffiest gluten-free corn muffins, but it also makes a great baked potato topping, addition to tortilla chips, and a stellar accompaniment to creamy baked Velveeta mac and cheese. For toppings, I recommend freshly grated cheese, cilantro (and then some), and a dollop of sour cream.
Made this for the first time and it won my chili cook off!! People gave rave reviews with a catering company owner stating “this is one of the best chili’s I’ve ever had!” The worst part was not having any leftovers. 🙁
—Beth
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Prep the pork with a rub
I like to use a bone-in pork butt (or shoulder) cut into large chunks off the bone. Combine the spices together for the rub, cut the meat in very large chunks, and then rub it all over the top, sides, and bottom. Transfer it to the slow cooker.
Ingredient dump – all in the slow cooker
Transfer the seasoned meat to a crock pot and then add in the remaining ingredients. This recipe makes a lot (but also freezes great), so make sure you slow cooker is large enough, at least 6 quarts. Cook on low for 10-12 hours.
Shred, simmer and serve
Remove the pork to a cutting board and bump up the heat to high. Add the apples and beans while the mixture simmers, uncovered, for 30 minutes. In the meantime you can let the pork cool slightly before it’s shredded and return to the pot.
Using Leftover Pulled Pork
If you have leftover pulled pork on hand you can also make this chili recipe. First, check how much pork you have remaining. To make this recipe you will need about 1 ½ pounds pulled pork, which is about 4-5 cups. If you don’t have that much, you can make a half recipe.
Since meat is already cooked, you wouldn’t have to make in a slow cooker, but heat everything together on the stove, but a longer simmer would add more flavor. Omit the rub from the pork, add everything to a crock pot, and cook on low for 4-5 hours. Alternatively, bring to a boil and simmer, uncovered for about 45 minutes.
Pro Award-Winning Tips
- Chili, especially ones with bold flavors like this one, taste better the next day. Make ahead to allow time for the flavors to really come together and meld.
- Boneless pork butt or pork shoulder can be substituted, depending on what is available.
- This chili freezes great, which is perfect because this recipe makes a lot! I always freeze half for a future meal or to turn into another meal, like chili topped baked potatoes, hot dogs, or tamale pie.
- This chili has a moderate amount of spice to appeal to everyone. However, if you are a spice fiend, increase the cayenne to ½ teaspoon and use 2 chipotle peppers. You can always offer some hot sauce on the side as well.
- If you’d like to cook the apples and beans along with everything else in the slow cooker, that’s fine, they will just have a softer texture.
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Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa
Winning Pulled Pork Chili Recipe (Slow Cooker)
Ingredients
Seasoning Rub
- 1 teaspoon kosher salt
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon brown sugar
- ½ teaspoon ground allspice
- ½ teaspoon paprika
- ½ teaspoon ground black pepper
- 3 pounds bone-in pork butt, cut off bone in large chunks
Chili:
- 2 red bell peppers , chopped
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1-2 chipotle peppers in adobo*, chopped
- 1 tablespoon brown sugar
- ¼ teaspoon ground cayenne pepper
- ¼ cup chili powder
- 12 ounces beer, see recipe notes for gluten-free
- 1 cup apple cider
- 2 14 ounce cans diced fire roasted tomatoes, drained
- 14 ounce can crushed tomatoes
- 1 teaspoon salt
- 14 ounce canned pumpkin puree
- 3 small apples (such as Golden Delicious or Gala), cored and chopped (not peeled)
- 2 14 ounce cans dark red kidney beans, drained and rinsed
- Toppings: fresh cilantro, sour cream, cheddar cheese
Equipment
Instructions
- For pork rub, mix all seasonings together in a small bowl. Rub mixed seasonings all over pork and transfer the pieces at bottom of 6 quart slow cooker.1 teaspoon kosher salt, 1 teaspoon cumin, 1 teaspoon cinnamon, 1 teaspoon brown sugar, ½ teaspoon ground allspice, ½ teaspoon paprika , ½ teaspoon ground black pepper, 3 pounds bone-in pork butt
- Add the remaining ingredients except the chopped apples and kidney beans. Stir to combine. Cook on HIGH For 5-6 hours or LOW for 10-12 hours.2 red bell peppers , 1 large onion, 4 garlic cloves, 1-2 chipotle peppers in adobo*, 1 tablespoon brown sugar, ¼ teaspoon ground cayenne pepper, ¼ cup chili powder, 12 ounces beer, 1 cup apple cider, 2 14 ounce cans diced fire roasted tomatoes, 14 ounce can crushed tomatoes, 1 teaspoon salt, 14 ounce canned pumpkin puree
- Once the meat is fall apart tender, transfer it to a cutting board. Add the apples and beans to the slow cooker, turn heat to HIGH, leaving it uncovered.3 small apples (such as Golden Delicious or Gala), 2 14 ounce cans dark red kidney beans
- While the apples and beans are cooking for 30 minutes, allow the meat to sit until cool enough to handle. Shred the pork and add back to the pot. Serve chili with sour cream, fresh cilantro, and shredded cheese.
Notes
Gluten-Free Beer
Use Redbridge gluten-free lager or check out this gluten-free beer list for other brands and varieties available. Instead of beer, you can also swap out an equal amount of coca-cola, root beer, additional apple cider, or chicken brothThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
If I already have the pulled pork (not much seasoning) should I add the rub ingredients to the chili? Should I cut the rub spices in Half and try that? I just don’t want to miss out on on all flavor and I want to use up my pork I have already. Thanks for any tips!
Great question, Sheri! Yes, if your pulled pork has seasoning on it, I would cut back on the salt by half, but add the remaining seasonings to the chili. You can always taste it at the end and add in that remaining salt if it needs a little “something.”
Best,
Melissa
I have some leftover smoked pulled pork from yesterday, do you think I can use it in this recipe?
Hi Kimberly,
Yes, you can. The original recipe calls for 3 pounds raw pork. When cooked that goes down to about 1 1/2 pounds pulled pork. I say this because you will have to know approx how much pulled pork you have left to scale the other ingredients. If you have 3/4 pounds left, cut the recipe in half.
Since you already have the cooked pork, I would just make this on the stove top. Saute the onions and garlic. Add in all the other ingredients, except the apples and beans. Bring to simmer, partially covered, for 30 minutes. Add the apples and beans and simmer for 30 minutes more.
Enjoy!
Melissa
Looking forward to making this for our annual super bowl chili competition this year.
I’ll comment again to let you know how it goes. Can’t wait, it all sounds so good!
Thanks! Good luck!
Best,
Melissa
Alrighty… check it out…I tied for FIRST place in the chili competition!!
This recipe is a hit and is delish!
Love the apples and different ingredients than in your typical chili.
I did modify as follows:
Added more cinnamon and brown sugar than the recipe calls for, to taste.
Added 4 Chipotle peppers… and some of the sauce, to taste. Still wasn’t too spicy…I could have added more I think.
Used pinto 1 can and black beans 1 can, instead of 2 cans of kidney.
The apple I used 2 Honeycrisp apples.
I only added 2 cans of diced fire roasted tomatoes. I did not add crushed at all.
That’s it!
Yum!!
Thank you so much for following up and CONGRATS on the win!!! I couldn’t be happier for you!
Best,
Melissa
This was amazing! I made it yesterday and my family kept commenting on it. Not only did the house smell delicious all day, but even my 3 year old finished his entire bowl without complaint! I wasn’t sure about the combination of flavors, but I’m so glad we tried it. I’ll be making this again for sure. Thank you!
Hi Angela,
This makes me so happy! Thank you so much for taking the time to share! It is an unique ingredient list, but it works! The chili is even better the next day!
Best,
Melissa
Made this for the first time and it won my chili cook off!! People gave rave reviews with a catering company owner stating “this is one of the best chili’s I’ve ever had!” The worst part was not having any leftovers. 🙁
That is so amazing! I’m so happy for you. What a compliment! Thank you so much for sharing.
Best,
Melissa
I’ve made this chili multiple times and I love it!! Are there any special tips to reheating this chili if I make it a day or two ahead?
Hi Jess,
Thanks so much for letting me know! I’m glad you like it. I think all chili tastes better after a day. If you find it’s too thick when you reheat it you can add additional liquid, such as water, broth, apple cider, or tomato sauce. You might have to adjust the seasonings if it tastes diluted.
Usually, though, I reheat chili on low with a lid on the pot. The condensation collects and thins out the chili a little so you don’t have to add any liquid.
Hope this helps!
Melissa
Can’t wait to try
Hope you love it!