Ingredients

The following ingredients have 7 Servings
  • 2 ½-3 pounds boneless pork butt
  • 1 medium onion (diced)
  • 3 cloves garlic (minced)
  • 1 20- ounce can crushed tomatoes
  • 3 15- ounce cans chili beans
  • 2 4- ounce cans mild green chiles
  • 1 1/2 tablespoons chili powder
  • 1 teaspoon salt
  • Kosher salt and black pepper to taste
  • Corn chips (cheese, sour cream)

Instruction

  • Cut pork butt roast into several large chunks, trimming some of the fat as you go. Season with salt and pepper.
  • (Optional step) Heat a skillet with a tablespoon of olive oil over medium-high heat. Sear each side of the meat for 1-2 minutes per side, or until browned. *Tip - the searing helps caramelize the meat and lock in the flavor, but if you are pressed for time you can skip this step. For a thicker chili, dredge the meat in a little bit of flour first.
  • To the slow cooker, add onions, meat, crushed tomatoes, chili beans (undrained), green chiles, chili powder, garlic and salt. Stir and cover. Set to high heat for 5-6 hours or low heat for 7-8 hours.
  • Shred pork in the slow cooker with two forks (or remove to a cutting board, shred, then return to the slow cooker). Cook on high for an additional 30 minutes.
  • Ladle into bowls and serve hot, garnished with sour cream, shredded cheddar cheese, cilantro or parsley and corn chips.