Pulled Pork Chili
Prep time: 
Cook time: 
Total time: 
  • 1/4 cup olive oil
  • 2 teaspoons paprika
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • pepper
  • 1 can french onion soup
  • 2 pounds pork sirloin roast
  • 1 (6 oz.) can tomato paste
  • 4 cups beef broth
  • 1/2 envelope of french onion soup mix
  • 4 cups fresh salsa
  • 1 (14 oz.) can stewed tomato
  • 2 tablespoons chili powder
  • 1 and half teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme
  1. To prepare the pork roast:
  2. Put your 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.
  3. Put into crock pot and pour the can of french onion soup and a few dashes of worcester sauce.
  4. Cook for 5 hours on low heat.
  5. Prepare your chili base 1 hour before pulling the meat out of slow cooker:
  6. 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)
  7. Add 4 cups of fresh salsa and 1 can of stewed tomatoes.
  8. Add the chili powder, cumin, paprika, onion and garlic powder, and thyme.
  9. When it comes to a boil, reduce heat to medium-low uncovered. And let it simmer.
  10. Stir the chili often.
  11. Once the sauce starts to thicken up (after about 45 minutes), pull out the pork roast out of the slow cooker.
  12. Shred into large pieces and stir into the chili.
  13. Let it all simmer for 10 more minutes to pull all the flavors together with the pork.
  14. Enjoy!
Recipe Source: Gloria Phillips (SimplyGloria.com) Inspired by my son's award winning chili of 2012 (=
Recipe by Simply Gloria at https://simplygloria.com/pulled-pork-chili/