Monday, November 4, 2013

Shredded Pork Chili

I love the idea of the crock pot, but I don't use it half as much as I should. This winter, I am determined to change that. It is so simple to set it and forget it - and you are rewarded with a delicious meal come dinner time.

Recipe yields 8 servings

3 lb pork shoulder
28 oz can red kidney beans
14 oz can black beans
28 oz can crushed tomatoes
1 1/2 cups chicken stock
6 oz can tomato paste
1 medium yellow onion
3 cloves garlic
2 tsp cumin
2 tsp paprika
1 tsp cayenne pepper
1 tsp salt

Rinse and drain the beans and add to your crock pot.

Top with the tomatoes, stock and tomato paste. Chop the onion and garlic and add it to the crock pot with your spices. Give everything a good stir and add the pork.

Cook on low for 10 hours. When the time has come, remove the pork from the pot and shred into bite sized pieces using a fork. Return the shredded pork to the pot and mix together. Serve over rice or with tortilla chips. It would also be really good on top of a baked potato. Yum! Enjoy!