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.
- Chili 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
- 1 15 oz. Canned Tomato Sauce
- 1 Onion chopped
- 3 Garlic Cloves minced
- 1 1/2 tbsp Chili Powder
- 1/2 tsp Paprika
- 1 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.