Shredded Pork Chili Recipe ~ Frugal, Filling & Fabulous!

Shredded Pork Chili Recipe ~ Frugal, Filling & Fabulous!

Shredded Pork Chili Recipe

Shredded Pork Chili Recipe ~ Frugal, Filling & Fabulous!

This Shredded Pork Chili recipe is a delicious alternative  to traditional chili which my guys look forward to during the fall and winter seasons. This Chili is great with  crackers, tortilla chips or this Cornbread Recipe we posted and whatever toppings you enjoy. I like to top  mine with a little shredded cheddar, a dollop of sour cream and a some  sliced green onion (or just diced onion if I don’t have any green onions on hand). It’s also pretty good on a baked potato with cheese on top. This recipe makes a nice big pot of chili so there is plenty left for lunch the next day, another meal during the week or the leftovers can be frozen for later.

As with all recipes most of the fun is playing around with the ingredients to suit your taste and make it your own.  I love the flavor of slow roasted pork for this recipe but you could certainly cube your pork  raw, then brown it in a pan with a little oil and  get good results if you wish to make a quicker version. I season my pork, place in a baking dish tightly covered with foil, and bake in a 350 degree oven for 2 to 4 hours (depending on size) checking it closely toward the end of cooking so it does not dry out. Your roast is done when it is fork tender (pulls apart easily when pulled at with the fork). You could also prepare this chili by placing all ingredients in your crockpot. (check out Crockpot Coupons  and deals) Set that cooking on low for about 6-8 hours. This is a great  a one pot set it and forget it meal. We would love to read your ideas about this recipe, so please be sure to scroll down and post them in the comments section below.  We really have fun making and eating the recipes we post here. Hope you enjoy it as much as we do.

Here is a list of ingredients for this Shredded Pork Chili Recipe Recipe:

  • 2-4 pound pork  roast (I use small boneless butt or shoulder roasts  I find on sale)
  • 2 Cans diced tomatoes, 28-oz
  • 2 Cans Light Red Kidney Beans, 28-oz
  • 2 Small to medium sized onions, peeled and chopped
  • 2-3 Garlic cloves, peeled and crushed
  • 2 Packs of Chili  Seasoning (your favorite brand)
  • 1 cup water
  • Salt, pepper, cumin, garlic powder and paprika to taste for seasoning pork roast before baking.
  • Optional; Shredded cheddar, sour cream, chopped onions and tortilla chips to serve  with your chili

Steps to make Shredded Pork Chili Recipe Recipe:

  • Season the pork roast on all sides with salt, pepper, garlic powder, cumin and paprika  to taste.
  • Place Pork  Roast in baking dish.
  • Cover tightly with aluminum foil.
  • Place in preheated over and bake at 350 degrees F for 2-4 hours until fork  tender. Baking time will vary depending on the size  of your roast. You want the pork to pull apart easily with a fork  but not be too dry.
  • After getting the roast in the oven grab a big pot and add the tomatoes, beans, onions, garlic and chili seasoning and water to it.
  • Bring this mixture to a boil and cook for about 5  minutes over medium heat.
  • Turn to low add a lid and simmer for about 30 minutes.

Shredded Pork Chili Recipe

  • Turn off heat and allow the sauce sit with lid on until roast is  done.
  • When the pork is done, remove from oven and shred with two forks.

Shredded Pork Chili Recipe

  • Add the meat to the pot with sauce mixture.

Shredded Pork Chili Recipe

  • Simmer on low heat for 20 to 30 minutes so the flavors blend.
  • Turn off heat and let sit  covered for 5  to 10 minutes.

Shredded Pork Chili Recipe

  • Add toppings of your choice. I like to top mine  with a dollop of sour cream, shredded cheddar, chopped onions and tortilla chips.
  • Serve and Enjoy!

Shredded Pork Chili Recipe

Below is the printable version of this Shredded Pork Chili Recipe Recipe. Be sure to check the coupon database to see if there are any coupons available for the items on your ingredients list that you don’t have already!

If you try out this recipe leave us a comment below to let us know how you like it! We would love to know the details if you created your own variation!

Recipe
 
Author: 
Ingredients
  • 2-4 pound pork roast (I use small boneless butt roasts I find on sale)
  • 2 Cans diced tomatoes, 28-oz
  • 2 Cans Light Red Kidney Beans, 28-oz
  • 2 Small to medium sized onions, peeled and chopped
  • 2-3 Garlic cloves, peeled and crushed
  • 2 Packs of Chili Seasoning
  • 1 cup water
  • Salt, pepper, cumin, garlic powder and paprika to taste for seasoning pork roast before baking.
  • Optional; Shredded cheddar, sour cream, chopped onions and tortilla chips to serve with your chi
Instructions
  1. Season the pork roast on all sides with salt, pepper, garlic powder, cumin and paprika to taste.
  2. Place Pork Roast in baking dish.
  3. Cover tightly with aluminum foil.
  4. Place in preheated over and bake at 350 degrees F for 2-4 hours until fork tender. Baking time will vary depending on the size of your roast. You want the pork to pull apart easily with a fork but not be too dry.
  5. After getting the roast in the oven grab a big pot and add the tomatoes, beans, onions, garlic and seasoning and water to it.
  6. Bring this mixture to a boil and cook for about 5 minutes over medium heat.
  7. Turn to low add a lid and simmer for about 30 minutes.
  8. Turn off heat and allow the sauce sit with lid on until roast is done.
  9. When the pork is done, remove from oven and shred with two forks.
  10. Add the meat to the pot with sauce mixture.
  11. Simmer on low heat for 20 to 30 minutes so the flavors blend.
  12. Turn off heat and let sit covered for 5 to 10 minutes.
  13. Add toppings of your choice. I like to top mine with a dollop of sour cream, shredded cheddar, chopped onions and tortilla chips.
  14. Serve and Enjoy!