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90% would make again

Slow Cooker Pork Shoulder Cornbread Chili

Tasty Team


for 5 servings

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

Nutrition Info

    Calories 511
    Fat 27g
    Carbs 26g
    Fiber 2g
    Sugar 8g
    Protein 40g

Estimated values based on one serving size.


  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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