Crockpot Pork Chili (paleo, gluten-free)


I have a really hard time using my slow cooker. Typically I leave work, run to the grocery store, get what I need, cook like mad for an hour, snap some photos, and then eat before frantically cleaning up the dishes and finally collapsing onto the couch for about 15 minutes before the dog goes for a walk and I go to bed.

So you can see how my eyes glaze over when a recipe calls for cooking something over low heat for eight to 10 hours. While in theory, this “set it and forget it” option should work for busy people, I am not about to let a crock pot sit at home alone and possibly start some sort of electrical fire. I also can barely find coffee in the morning, let alone chop vegetables, brown meat, or do whatever it is that the recipe calls for.

But on the weekends, when I typically have a lot of other around-the-house projects going on, the slow cooker can make its way out of storage.

I can have coffee, pull together the necessary prep work, then allow whatever it is to simmer away happily while I’m running around making brownies, putting the final touches on my tree, wrapping presents, or taking the dog for a much-needed walk.

This is a great recipe for a slow cooker, as the pork gets nice and tender. During the hours this is slowly simmering, it will fill your house with the incredible smells of hot sauce, chili powder, cumin, and pork. I’ve taken some liberties with this recipe, adapted from Juli at PaleOMG, to make it a little less spicy, but overall, the recipe is hers.


Crockpot Pork Chili
  • 2 pound pork roast (excess fat trimmed)
  • 4 garlic cloves, peeled
  • ½ cup hot sauce
  • 3 tsp smoked paprika
  • 3 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tsp cayenne pepper
  • 1 tsp red pepper flakes
  • 2 pinches of salt
  • 2 yellow onions, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 (14) ounce cans of fire-roasted tomatoes
  • 1 (14) ounce can of tomato sauce
  • avocado, sliced (to garnish)
  1. After trimming off excess fat, place the pork roast in the bottom of a slow cooker. Press a knife into the roast in four spots and press the peeled garlic cloves into the holes made from the knife.
  2. Pour hot sauce over meat. Sprinkle the paprika, garlic powder, chili powder, cumin, cayenne pepper, red pepper flakes, and salt on top of the roast. Place diced onions, peppers, tomatoes and tomatoes sauce on top of the roast.
  3. Cover and cook for 5 hours on high.
  4. Remove roast carefully from the slow cooker and place in a 7×11 inch pan. Use two forks to shred the crap out of it. Scoop pork shreds back into the slow cooker and cook for one more hour.
  5. Garnish with sliced avocado.

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