Slow cook, low cost

Slow Cooker Pulled Pork Chilli Con Carne

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Try our mouth watering slow cooker chilli con carne recipe for an easy way to enjoy pork that tastes delicious.

Prep time: 15 mins

Cook time: 6 hrs and 0 mins

Serves: 6

Cooking Skill: Easy

Ingredients

1.6kg pork shoulder, rind and skin removed
1-2 tablespoons Mexican seasoning
1 onion, peeled and chopped
1 small red pepper, cored, deseeded and diced
1 x 400g can red kidney beans, drained
1 x 400g can chopped tomatoes
1 chicken or vegetable stock cube, crumbled
To serve
6 small soft tortillas
Shredded salad leaves, optional
12 cherry tomatoes, chopped
50g full fat hard cheese, e.g. Cheddar, grated

Method

Step 1

Remove any string and place the pork on a chopping board, fat side down. Rub the seasoning over the pork, massaging it in well then roll up.

Step 2

Put the joint into a large slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and crumbled stock cube. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.

Step 3

`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas.

Step 4

Divide the tortillas among six plates and top each with a small handful of salad leaves, if used, tomatoes, pulled pork, chilli and cheese. Serve immediately. Alternatively, serve the pulled pork with plain boiled rice.

Step 5

Tip:

This recipe freezes well too.  Simply cool quickly and transfer to a plastic food container.  Defrost thoroughly  overnight in the fridge and reheat until piping hot throughout.

Use up any leftovers as a tasty filling lunch option on jacket potatoes or in pitta breads.

Tips and Serving Suggestions

Oven Method:

Alternatively, if you do not have a slow cooker use a conventional oven. After method 1, transfer the joint to a foil-lined roasting tin or ovenproof casserole dish.  Add the onion, pepper, kidney beans, chopped tomatoes and 100ml hot chicken or vegetable stock.  Cover tightly with extra foil or the casserole lid and cook in a preheated oven at 150°C, 130°C Fan, Gas Mark 2 for 5 hours, or until tender.  From time to time, check the liquid, adding additional stock, if required. Remove the joint from the oven and leave to rest covered  for 20 minutes then follow method steps 3 and 4.

 

Each serving provides

Based on pork shoulder joint excluding serving suggestions
Energy

1832kj

436kcal

22%

Fat

16.2g

23%

Saturates

5.4g

27%

Sugars

5g

6%

Salt

1.2g

20%

% of an adult's Reference intake
Typical energy values per 100g: 569kJ, 135kcal, 5g fat, 1.7g saturates
Each serving provides: 58.5g Protein, 10.7g Carbohydrate, 4.7g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Remove any string and place the pork on a chopping board, fat side down. Rub the seasoning over the pork, massaging it in well then roll up.

Step 2

Put the joint into a large slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and crumbled stock cube. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.

Step 3

`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas.

Step 4

Divide the tortillas among six plates and top each with a small handful of salad leaves, if used, tomatoes, pulled pork, chilli and cheese. Serve immediately. Alternatively, serve the pulled pork with plain boiled rice.

Step 5

Tip:

This recipe freezes well too.  Simply cool quickly and transfer to a plastic food container.  Defrost thoroughly  overnight in the fridge and reheat until piping hot throughout.

Use up any leftovers as a tasty filling lunch option on jacket potatoes or in pitta breads.

Love Pork logo

Slow Cooker Pulled Pork Chilli Con Carne

Two soft shell tacos filled with pulled pork chilli and lettuce, served on a metal plate

Ingredients

  • 1.6kg pork shoulder, rind and skin removed
  • 1-2 tablespoons Mexican seasoning
  • 1 onion, peeled and chopped
  • 1 small red pepper, cored, deseeded and diced
  • 1 x 400g can red kidney beans, drained
  • 1 x 400g can chopped tomatoes
  • 1 chicken or vegetable stock cube, crumbled

To serve

  • 6 small soft tortillas
  • Shredded salad leaves, optional
  • 12 cherry tomatoes, chopped
  • 50g full fat hard cheese, e.g. Cheddar, grated

Tips and Serving Suggestions

Oven Method: Alternatively, if you do not have a slow cooker use a conventional oven. After method 1, transfer the joint to a foil-lined roasting tin or ovenproof casserole dish.  Add the onion, pepper, kidney beans, chopped tomatoes and 100ml hot chicken or vegetable stock.  Cover tightly with extra foil or the casserole lid and cook in a preheated oven at 150°C, 130°C Fan, Gas Mark 2 for 5 hours, or until tender.  From time to time, check the liquid, adding additional stock, if required. Remove the joint from the oven and leave to rest covered  for 20 minutes then follow method steps 3 and 4.  













Each serving provides

Based on pork shoulder joint excluding serving suggestions
Energy

1832kj

436kcal

22%

Fat

16.2g

23%

Saturates

5.4g

27%

Sugars

5g

6%

Salt

1.2g

20%

% of an adult's Reference intake
Typical energy values per 100g: 569kJ,135kcal,5g fat,1.7g saturates
Each serving provides: 58.5g Protein,10.7g Carbohydrate,4.7g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

Remove any string and place the pork on a chopping board, fat side down. Rub the seasoning over the pork, massaging it in well then roll up.

Step 2

Put the joint into a large slow cooker, add the onion, pepper, kidney beans, chopped tomatoes and crumbled stock cube. Cook on HIGH for 4-6 hours or LOW for 8-10 hours, or according to the manufacturer’s instructions for your slow cooker.

Step 3

`Pull’ the cooked pork by securing with a fork and shredding into chunky pieces with a second fork. Lightly warm the tortillas.

Step 4

Divide the tortillas among six plates and top each with a small handful of salad leaves, if used, tomatoes, pulled pork, chilli and cheese. Serve immediately. Alternatively, serve the pulled pork with plain boiled rice.

Step 5

Tip:

This recipe freezes well too.  Simply cool quickly and transfer to a plastic food container.  Defrost thoroughly  overnight in the fridge and reheat until piping hot throughout.

Use up any leftovers as a tasty filling lunch option on jacket potatoes or in pitta breads.

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