- 2 (10.75 ounce) cans fat-free, low-sodium chicken broth
- 2 cups diced tomatoes
- 1 cup drained and rinsed kidney beans
- 1 large onion, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 (2 pound) pork shoulder roast
- 1 (8 ounce) package shredded Cheddar cheese (such as Kraft®)
- 1 1/4 cups sour cream
- Combine chicken broth, tomatoes, kidney beans, onion, chili powder, and cumin in a slow cooker. Add pork shoulder and cover.
- Cook on Low for 10 to 12 hours (or cook on High for 7 hours).
- Remove pork shoulder and shred meat; return to slow cooker and stir. Top with Cheddar cheese and sour cream.
04/11/2018
recipepes.com
Jamie's Pulled Pork Chili, recipe
PT15M
PT1H
5
455 calories
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