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Slow Cooker Pork Shoulder Cornbread Chili

by Hannah Williams • featured in 4 Easy Slow Cooker Dinners

Ingredients

for 5 servings

  • 2 lb
    pork shoulder, diced (905 g)
  • 1 tablespoon
    seasoned salt
  • 1 tablespoon
    cumin
  • 1 can kidney bean, drained
  • ½ cup
    tomato, diced (100 g)
  • ½ onion, diced
  • ½ cup
    red enchilada sauce (120 mL)
  • 1 box cornbread mix, prepared according to instructions
  • cheddar cheese, to top, optional

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Preparation

  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!
 

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