Slow cooker season is here, and with it the perfect opportunity to enjoy cozy, delicious meals that practically cook themselves. One unique dish, perfect for fall and winter, is slow-cooked pulled pork with chili. This versatile main dish will sultry you up on frosty days, fill the entire house with wonderful aromas and can be creatively used for many meals.
For a plain main course, pulled pork goes perfectly with sandwiches with a bit of coleslaw, piled high on toasted buns. Add it to tortillas for simple pork tacos, topping them with diced onion, fresh cilantro, and a squeeze of lime.
Are you looking for an instant hit for the whole family? Place it over creamy mashed potatoes or rice, adding depth to a classic comfort food. These options add variety to the table while making the most of every slow-cooked bite.
Leftover pulled pork is simple to store and can be used in fresh, original ways. Pulled pork freezes well for future meals – just place it in an airtight container and store in the freezer for up to three months. Reuse leftovers in dishes like pulled pork nachos with melted cheese and your favorite toppings, or toss some into a hearty chili or stew for added flavor. It also makes a great filling for empanadas or quesadillas that can be easily prepared and packed for a weeknight lunch or dinner.
With so many meal options, a batch of delayed cooker pulled pork is the perfect base for keeping delicious, comforting meals on hand during the colder months. What’s more, the delayed cooker will do all the work for you, so all you have to do is enjoy the results!
Recipe courtesy of National Pork Councilin Des Moines, Iowa.
Pulled Pork with Chili Rub in the Slow Cooker
The perfect all-around protein to add to your delayed cooker lineup this winter.
- 3 pounds Boneless pork roast or sirloin roast
- 2 spoon chili powder
- 1 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1 spoon canola oil or other neutral-tasting oil
- 1/2 cup chicken soup
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Line a 9-by-13-inch baking pan with foil and place the pork on it. In a tiny bowl, combine chili powder, salt and cayenne. Rub the mixture over the meat on all sides, pressing it so that it adheres well (if the meat is tied with string or mesh, simply rub it with the spice). Set aside.
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Heat the oil in a vast frying pan over medium heat. Add pork and sear on all sides, 6 to 8 minutes. Place the meat in a delayed cooker.
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Add the broth to the pan, scraping up any browned bits. Add the broth to the delayed cooker, cover and cook until the pork is very tender, 6 to 8 hours on low or 4 to 5 hours on high.
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Transfer the meat to a cutting board and set aside for 10-15 minutes. Using two forks, cut the meat into bite-sized pieces. Moisten/season to taste with cooking sauces
Calories: 253kcalCarbohydrates: 2GProtein: 39GFat: 9GSaturated fats: 2GPolyunsaturated fats: 2GMonounsaturated fats: 4GTrans fat: 0.01GCholesterol: 107mgSodium: 557mgPotassium: 717mgFiber: 1GSugar: 0.4GVitamin A: 1224IUVitamin C: 0.3mgCalcium: 22mgIron: 2mg
