Slow Cooker Pulled Pork Chili {Freezer Meal}
Prep time
Cook time
Total time
This slow cooker pulled pork chili is a great freezer meal. If you don't want to freeze it but would rather serve it the same day, see notes at the end of the recipe.
Recipe type: Main
Serves: 8
  • 2½ lb boneless pork shoulder roast, trimmed of excess fat & cut into 4-inch pieces
  • 1 package chicken taco seasoning mix
  • 1 (15-oz) can pinto beans, drained & rinsed
  • 1 (28-oz) can fire roasted crushed tomatoes*
  • 1 cup chicken broth
  • 1 (4.5-oz) can chopped green chilies
  • 1 medium yellow onion, diced
  • 1 to 2 serrano chiles, stemmed, seeded & finely chopped
  • 1 tsp minced garlic
  1. Place pork in a gallon-size resealable freezer bag. Sprinkle taco seasoning over top, seal bag and gently toss to coat.
  2. Open bag and add remaining ingredients. Remove as much air as possible, seal and freeze for up to three months.
  3. Thaw in refrigerator overnight. Place defrosted chili mixture in a 6-qt slow cooker.
  4. Cover and cook on low for 8 to 9 hours or until pork is tender.
  5. Transfer pork to cutting board and shred. Add shredded pork back into slow cooker; stir to combine and cook an additional 15 minutes or until. Serve with your favorite chili toppings.
* If you can't find a 28-oz can of fire roasted crushed tomatoes (I couldn't!), use 2 14-oz cans of fire roasted diced tomatoes and slightly blend using an immersion blender or food processor. You don't want them pureed but more like the consistency of Chili's salsa.

To serve the same day: Place pork in slow cooker and sprinkle with taco seasoning. Toss to coat. Add remaining ingredients and follow steps 4 & 5.
Recipe by Half-Scratched at