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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.


  • 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 :

  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.