Slow Cooker Pork Shoulder Cornbread Chili
Can you think of a more comforting dinner on a chilly night? Succulent pork shoulder is slow-cooked to tender perfection, then crowned with cornbread batter for the last hour of cooking that soaks up all that spiced chili flavor as it bakes.
Ingredient:
- 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
Recipe Direction :
- 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.
- Cook on high for 3 hours.
- Dollop prepared cornbread evenly over mixture. Cook an additional hour.
- Serve and top with cheddar cheese if desired.