Ingredients:

  • 3 lbs Pork Shoulder (Boston Butt or Picnic Roast), trimmed
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced
  • 1 (28 oz) can Diced Tomatoes, undrained
  • 1 (15 oz) can Kidney Beans, rinsed and drained
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Chicken or Vegetable Broth
  • 2 tablespoons Apple Cider Vinegar
  • 3 tablespoons good quality Chilli Powder
  • 2 teaspoons ground Cumin
  • 1 teaspoon Smoked Paprika
  • 1 teaspoon Dried Oregano
  • ½ teaspoon Cayenne Pepper (adjust to taste)
  • 1 ½ teaspoons Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Brown Sugar (optional)

Instructions:

  1. Pat the pork roast dry. In a small bowl, mix all Spice Blend ingredients (Chilli powder through Black Pepper and optional sugar). Rub this mixture vigorously over all sides of the pork shoulder.
  2. Place the chopped onion in the bottom of the slow cooker insert. Place the seasoned pork roast directly on top of the onions.
  3. Pour the diced tomatoes (with juice), rinsed beans, broth, and apple cider vinegar around the pork roast. Do not stir.
  4. Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3–4 hours, until the pork is completely fork-tender and shreds easily.
  5. Carefully remove the pork roast from the slow cooker and place it on a cutting board. Using two forks, shred the meat thoroughly, discarding any large pieces of fat.
  6. Return the shredded pork to the slow cooker. Use a spoon to skim off any excess fat floating on the surface of the chilli liquid. Stir the pulled pork back into the sauce.
  7. Let the chilli simmer uncovered on HIGH for the final 30 minutes if you desire a slightly thicker sauce. Taste and adjust seasonings (salt, heat, or acid) as needed.
  8. Ladle the hot chilli into bowls. Serve immediately with desired toppings such as cheese, sour cream, and fresh coriander.