Pulled Pork Chili

🧂 Ingredients

• 1 3-4 lb Pork Shoulder Roast

  boneless
• 1 cup Red Onion

  Diced
• 2 cups Beef Broth
• 1 cup Black Coffee
• 2 cans Tomato Sauce

  14 oz
• 2 cans Diced Tomatoes

  28 oz, undrained
• 1 can Dark Kidney Beans

  15 oz, drained and rinsed
• 2 cans Great Norther Beans

  10 oz, drained and rinsed
• 2 cans Chili Beans

  14 oz
• 1 tsp Hot Sauce

  Optional
• 2 tbsp Brown sugar

  packed
• 1 tsp Garlic Powder
• 1 tsp Salt
• 1 tsp Pepper
• 1 tbsp Chili Powder
• 2 tsp Cumin
• 1/4 tsp Cayenne Pepper
• 1 tsp Paprika
• 1 tsp Oregano
• 1 tbsp Unsweetened Cocoa Powder

Instructions

• 1 Prepare dry rub by mixing together all dry ingredients in a small bowl.
• 2 Coat the pork all over in dry rub seasoning, making sure to rub the seasoning
  into all the meat. Set aside.
• 3 Add diced onions to the bottom of a slow cooker then pour in the beef broth and
  coffee.
• 4 Add the pork on top of the onions.
• 5 Pour remaining ingredients (sauces, tomatoes, and beans) around the roast. Meat
  will be entirely covered.
• 6 Add the lid and cook on high for 6 hours or until tender and shreddable.
• 7 When the pork is done cooking, use tongs or large forks to remove it from the
  slow cooker.
• 8 Roughly shred the pork with two shredding forks or table forks. Do not over
  shred as this may cause the pork to dry out.
• 9 Add the shredded pork back into the soup and mix well.
• 10 Serve with sour cream, shredded cheese, and/ or crackers if desired.

Nutrition Info