Slow Cooker Pork Roast Chili – Pork roast pinto bean chili cooked low and slow in a crockpot/slow cooker. This is the easiest, most delicious pork chili ever and it more than exceeded my expectations!
Ingredients you need to make Pork Roast Chili:
Pork Roast – You can use either a boneless pork shoulder or pork butt. You need about a 2 pound roast.
Pinto Beans – I used one 15 oz can of pinto beans.
Tomato Sauce – You will need about one 15 oz can tomato sauce. This is equivalent to about 1 3/4 cups sauce.
Onion – Yellow, white or sweet onion all work great in this recipe.
Garlic Cloves – Fresh garlic cloves work best in this recipe. If you don’t have fresh garlic you can substitute 1 1/2 teaspoons garlic powder.
Paprika – I used regular paprika but you can also use smoked paprika.
Oregano – I used dried oregano in this recipe, but you can also use fresh. If using fresh, double the amount.
Salt – I almost always use sea salt in my recipes, but you can use any salt you have on hand.
Pepper – Fresh cracked black pepper or ground black pepper.
Tools to have on hand for this recipe:
- Slow Cooker / Crockpot – For cooking the chili in.
- Measuring Spoons – To properly measure all of your ingredients.
- Cutting Board + Chef Knife– To chop and prepare the veggies.
How to make Slow Cooker Pork Roast Chili:
Add all ingredients to your slow cooker except for the pork roast and give it a nice stir to fully combine. Add pork roast and cover with some of the sauce/bean mixture.
Cook on low for 7-8 hours or on high for 4 hours.
When ready, pork will be very tender. Break up pork with a fork and mix to combine.
Serve chili with shredded cheese and sour cream.
Frequently Asked Questions:
Can I use a different type of bean other than pinto beans?
- Yes – You can use black beans, white beans, kidney beans or chili beans. However, pinto beans work best in this chili.
Can I use pork chops instead of a pork roast?
- Yes, you can use boneless skinless pork chops in place of the pork butt or roast.
Can I use dry beans instead of canned?
- You can use cooked dry beans – use 3 cups in substitution of the two cans of pinto beans.
Here are some fun recipe ideas using this chili recipe:
Chili Cheese Dogs – Top hot dogs with chili and grated cheese.
Rice Bowl – Serve chili over steamed rice and top with cheese, sour cream, salsa and avocado.
Party Dip – This would be an excellent dip to serve at a party or as an appetizer with tortilla chips. <try my delicious homemade tortilla chips!
Chili and Cornbread – Serve a bowl of chili over warmed homemade cornbread.
If you enjoyed this recipe, here are a few more of my favorite chili recipes:
Vegetarian Lentil Chili – Healthy vegetarian chili packed with lentils, beans and veggies cooked low and slow in my crockpot! Serve with fresh avocado slices, cheese, sour cream and chips.
Slow Cooker Ground Beef Chili – Hearty ground beef and bean chili cooked low and slow in a slow cooker/crockpot. Serve with shredded cheese and a dollop of sour cream!
Slow Cooker Chili with Chicken and Sweet Potato – A warm and cozy chili full of delicious flavors like shredded chicken, sweet potato, beans, and warm spices. I love a recipe that is super simple but delivers big on flavor and this is definitely one of them.
Slow Cooker Pork Roast Chili
- 2 lb. Pork Roast shoulder or butt
- 2 15 oz. Canned Pinto Beans drained
- 1/2 cup Chicken Broth or Beer
- 1 15 oz. Canned Tomato Sauce
- 1 Onion chopped
- 3 Garlic Cloves minced
- 1 1/2 tbsp Chili Powder
- 1/2 tsp Paprika
- 1/2 tsp Cumin
- 1/4 tsp Oregano (dried) or 1/2 tsp fresh chopped
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Add all ingredients to your slow cooker except for the pork roast and give it a nice stir to fully combine. Add pork roast and cover with some of the sauce/bean mixture.
- Cook on low for 7-8 hours or on high for 4 hours.
- When ready, pork will be very tender. Break up pork with a fork and mix to combine.
- Serve chili with shredded cheese and sour cream.
DELICIOUS!!! This was very easy to make and it came out better than I even expected.