November brings the hectic rush of the holidays, even cooler air, and family gatherings. Thanksgiving’s lingering near, and menu planning is on the mind. To help ease some stress and soothe the soul, this month’s Now Serving will be an easy but amazing crock pot chili to free your schedule and hands for a warm, delicious meal! While chili is traditionally made with ground beef, this recipe has a switch up with soft pulled pork and your favorite BBQ sauce! Start it on low for 8-10 hours the night before for lunch the next day, or in the morning before starting your day for dinner, or on high for a meal in 5-6 hours!
Now Serving, Pulled Pork Chili!
Serves 8-10
1 Pork shoulder
New bottle of your preferred BBQ sauce
1 onion, coarsely chopped
1 tbsp paprika
2 cloves of garlic, diced
1 tsp black pepper
1 tsp salt
Two 15.5 oz cans dark kidney beans, drained and rinsed
Two 15.5 oz cans light kidney beans, drained and rinsed
Two 14.5 oz cans diced tomatoes with chilis and onions
Serve with your choice of cheddar cheese, sour cream, corn bread, or corn chips!
Place your pork shoulder at the bottom of the crock pot. Layer with the coarsely chopped onion and sprinkle with the paprika, garlic, salt, and pepper. Squeeze half the bottle of the BBQ sauce over it and let cook on low for a minimum of 7-8 hours or on high for a minimum of 5 hours. During the last hour of cooking, pull the pork apart with two forks and add the cans of beans and tomatoes. Let it cook for the remaining hour and add more BBQ sauce if desired. Serve with a topping of shredded cheddar cheese and/or sour cream, cornbread, crackers, or corn chips! Enjoy!
