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Slow Cooker Pulled Pork Chilli

Slow Cooker Pulled Pork Chilli


1/4 cup olive oil
2 tsp paprika
1 tsp thyme
1 tsp onion powder
1 tsp garlic powder
1 tsp kosher salt
Pepper, to taste
1 can French onion soup
500g pork sirloin roast

Chilli base:

170g tomato paste
4 cups beef broth
1/2 packet of French onion soup mix
4 cups fresh salsa
1 can stewed tomato
2 Tbs chili powder
1 1/2 tsp cumin
1 tsp paprika
1 tsp onion powder
1 tsp garlic powder
1 tsp thyme

Prepare your chilli base 1 hour before pulling the meat out of slow cooker.


Put seasonings (paprika, thyme, onion and garlic powder, kosher salt and pepper) in a small bowl with olive oil. Cover the entire pork with it. Sear it in an already heated frying pan on medium-high heat for 2 to 3 minutes on each side.

Put into slow cooker with the addition of canned French onion soup and a few dashes of Worcestershire sauce.

Cook for 5 hours on low heat.

In a large pot, mix 1 can of tomato paste with 4 cups of beef broth and half an envelope of onion soup mix. (Medium-high heat)

Add 4 cups of fresh salsa and 1 can of stewed tomatoes.

Add the chilli powder, cumin, paprika, onion and garlic powder, and thyme.

When it comes to a boil, reduce heat to medium-low uncovered. And let it simmer. Stir the chilli often.

Once the sauce starts to thicken up (after about 45 minutes), pull out the pork roast out of the slow cooker.

Shred into large pieces and stir into the chili.

Let it all simmer for 10 more minutes before serving.