Slow Cooker Pork Chili



2 poundsboneless pork butt, roast, or shoulder
1 cupbell pepper, diced (1 medium pepper)
1 cuponion, diced (1 medium onion)
1 1/2 cupssalsa
1 can (15 ounces)low sodium pinto beans
1 can (14.5 ounces)low sodium diced tomatoes


  1. Trim visible fat from the pork. Cut into 2 inch chunks. Place in slow cooker.
  2. Add pepper, onion, and salsa.
  3. Cook on a low setting for 6 hours or a high setting for 3 hours.
  4. Pull the meat apart into shreds with a fork. (You should have about 4 cups.)
  5. Put half (2 cups) of the shredded pork in the refrigerator or freezer. (This could be used for the Shredded Pork Sandwich.) Freeze pork if it will not be used within 4 days.
  6. Return the rest of the pork to the slow cooker. Add pinto beans and diced tomatoes.
  7. Cook another 30 minutes until hot.

Nutrition information:

Nutrition Facts

6 Servings Per Recipe
Serving Size: 1 1/4 cups

Amount Per Serving

Calories 250

% Daily Value*
Total Fat 8g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 40mg
Sodium 520mg
Total Carbohydrates 21g
Dietary Fiber 6g
Total Sugars 6g
Added Sugars
Protein 18g

Vitamin D 0mcg
Calcium 16mg
Iron 0mg
Potassium 27mg

* The % Daily Value (DV) tells you how much a nutrient In a serving Of food contributes To a daily diet. 2,000 calories a day Is used For general nutrition advice.

NA* - We are currently In the process Of integrating the New FDA Nutrition Standards. Added Sugar information Is Not currently avaliable For the recipe. We will be updating the information shortly.

Source: Spend Smart Eat Smart