Slow Cooker Pork Shoulder Cornbread Chili
This hearty and comforting chili is a one-pot wonder that is perfect for chilly nights. Tender and juicy pork shoulder is slow-cooked to perfection with a blend of spices, then served over a bed of sweet and savory cornbread. The perfect balance of flavors and textures make this dish a family favorite.
Instructions
- 1
Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
- 2
Cook on high for 3 hours.
- 3
Dollop prepared cornbread evenly over mixture. Cook an additional hour.
- 4
Serve and top with cheddar cheese if desired.
- 5
Enjoy!
Recipe from tasty.co
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Ingredients (9)
- •2 lb pork shoulder, diced
- •1 tablespoon seasoned salt
- •1 tablespoon cumin
- •1 can kidney bean, drained
- •½ cup tomato, diced
- •½ onion, diced
- •½ cup red enchilada sauce
- •1 box cornbread mix, prepared according to instructions
- •cheddar cheese, to top, optional
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