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Pulled Pork Chili #1

This recipe is one of my all-time favorites. It’s so easy to prep, and you end up with leftovers for days. We actually made this on Thursday, and we still have at least two servings left.

It’s also super-versatile. You can have it as a main, with no sides. You can have it served over rice or cauli-rice. Or, you can dish it up inside a few corn tortillas, topped with fresh chopped greens, salsa and cheese. Whatever makes you happy! 

I originally got the idea for this recipe from the lovely Juli Bauer of PaleOMG. Over the last few years I’ve done my own tweaking to it, and figured out how to further simplify it for a quick and easy weekday morning prep. After all, let’s face it: I always forget to prepare it the night before, and end up scrambling to get everything going in the slow cooker in the last ten minutes before I leave for work. No shame.

Some of those tweaks have included using pre-sliced, frozen bell peppers, changing up the liquid ratio of the dish to make it a little thicker and more versatile as leftovers, and incorporating a pre-mixed taco seasoning so I don’t have to measure out so many spices when I’m in a rush (sometimes, that’s a clean ingredient, store-bought taco seasoning, but lately I’ve been making my own and keeping it on hand, courtesy of this recipe from Primal Palate).

Whatever we can do to make things quick and easy and get great food on the table – that’s the goal. I was also proud of myself this past week because when I went into the grocery store, I already had a basic meal plan for the week in my head. It definitely helped save me a bit of stress while shopping, because I had a better idea of what I truly needed. It also made me feel less wasteful overall. I mean, seriously, how easy is it to go into the store with no plan, and end up buying every little thing that looks delicious? Only to get to mid-week and have no idea what to do with that now-wilted/browning/overripe piece of produce?

I’m hoping that works out for us again this week, too. We hit up the grocery store late this afternoon (Sunday), after picking up something for Andrew from Kohl’s (we even found a little black dress for me to wear to his award’s ceremony this coming weekend – he was nominated for best actor for Geographically Desirable! Whoop whoop!).

I pulled together another meal plan before we left, so I had a more purposeful shopping list to go from (even if it was all still in my head). It worked pretty well. Our only “impulse buy” was for some Italian sausages that were on sale, because it was the sell-by date when we got them.

And, you know what? Those sausages were the perfect centerpiece for our Sunday night dinner, and the cooked-up leftovers will make for a tasty addition to breakfast or lunch tomorrow. To think…I used to be weird about leftovers. Oh, how far I’ve come!

Simple Slow Cooker Pork Chili
Serves 6
Slow cooked and delicious, this simple pulled pork recipe makes for great comfort food.
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Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Prep Time
10 min
Cook Time
8 hr
Total Time
8 hr 10 min
Ingredients
  1. 1 pork roast, about 2.5 pounds
  2. 2 garlic cloves, minced
  3. 1 medium onion, sliced
  4. 1.5 cups sliced bell pepper*
  5. 2 cans diced, fire-roasted tomatoes (about 15 ounces each)
  6. 2/3 cup chicken broth or water, divided
  7. 3 tablespoons taco seasoning, divided**
  8. A few shakes each of sea salt, pepper, garlic powder and onion powder
  9. 1/4 cup chopped fresh cilantro, for garnish
  10. Sour cream, for garnish (optional)
Instructions
  1. Trim excess fat from the roast and place in the bottom of the slow cooker.***
  2. Pour 1/3 cup of the broth/water over the pork roast.
  3. Sprinkle the top of the roast with salt, pepper, garlic powder and onion powder. Just a few quick, gentle shakes over the top of the meat.
  4. Sprinkle 1 tablespoon of the taco seasoning over the meat.
  5. Top the meat with the minced garlic, sliced onion, bell pepper slices, and the two cans of the tomatoes.
  6. Sprinkle the remaining two tablespoons of taco seasoning and 1/3 cup of broth/water. Gently stir the veggies to mix in the seasoning.
  7. Cook on low for 7 to 8 hours.
  8. When you're ready to eat, use two forks to carefully shred the roast into pieces.
  9. Ladle into bowls; garnish with chopped cilantro and sour cream, if desired.
Notes
  1. * I use frozen, pre-sliced, tri-color bell peppers, like the ones from the frozen veggies section at Trader Joe's. This helps cut down prep time immensely.
  2. ** Instead of buying taco seasoning, I started making my own from a recipe by Primal Palate; see link in the post above.
  3. ***You can skip this step if you choose, just know you may end up with some large chunks of fat in your chili when you pull apart the meat. It's more of a texture thing; some people are okay with it, others are not.
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