Slow Cooker Pulled Pork Chili
Prep time: 15 minutes
Cook time: 4 hours (high) – 8 hours (low) Serves: 4-6
4-5 garlic cloves, minced 1 T. dark cocoa powder, unsweetened 1 T. chili powder 2 t. ground cumin ½ t. cayenne pepper 1 T. Mexican oregano Sea salt & black pepper, to taste 3-3½ lbs. pork shoulder roast, trimmed 1 small red onion, diced 1 4-oz. can mild green chilies 3 T. tomato paste 1 28-oz. can diced tomatoes 1 15-oz. can red kidney beans, drained and rinsed 1 15-oz. can black beans, drained and rinsed 2 t. liquid smoke 1 c. chicken broth, preferably organic To serve: Mexican cheese blend, finely shredded Red onion, diced Fresh cilantro, chopped
Combine garlic, cocoa powder, chili powder, cumin, cayenne pepper, and Mexican oregano in a small bowl. Season with salt and black pepper, to taste, and stir to combine.
Rub pork roast with seasoning mixture on all sides and place in a 5 or 6-quart slower cooker crock. Arrange remaining solid ingredients around the pork, then pour the liquid smoke and chicken broth on top. Stir the ingredients on each side of the pork with a fork to combine.
Cover and cook on high for 4 hours, or on low for 8. Do not remove lid while cooking.
When cook time is complete, remove lid and gently pull the pork apart with two forks. Allow the pulled pork to rest in the juices for 10-15 minutes to absorb more flavor, if desired. To serve, top with shredded Mexican cheese, chopped red onion, and/or fresh cilantro. Enjoy!