Pork Chili lets your slow cooker do all the work making this easy, award-winning chili with pulled pork chili flavored with apples, pumpkin, and chipotles.
For pork rub, mix all seasonings together in a small bowl. Rub mixed seasonings all over pork and place pieces at bottom of 6 quart slow cooker.
Add all remaining ingredients except chopped apples and kidney beans. Stir to combine. Cook on HIGH For 5-6 hours or LOW for 10-12 hours.
Once the meat is fall apart tender, transfer pork to a cutting board. Add the apples and beans to the slow cooker, turn heat to HIGH.
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.
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Notes
*Use lesser amount if prefer not as spicy.**For gluten free chili, use a gluten free beer, such as Redbridge LagerTIPS / TRICKS FOR MAKING PORK CHILI
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 Pork Chili makes a lot! I always freeze half for a future meal.
Pork Chili has a moderate, respectable amount of spice to appeal to everyone. However, if you are a spice fiend, increase the cayenne to 1/2 teaspoon and use 2 chipotle peppers.