Noelle’s BBQ Pork Chili
7 teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons celery seed
1 teaspoon pepper
pork roast (2 – 4 pounds)
7 teaspoons chili powder
1 tablespoon garlic powder
2 teaspoons celery seed
1 teaspoon pepper
pork roast (2 – 4 pounds)
1 medium green pepper, chopped
1 small sweet onion, chopped
1 packet mild chili seasoning, mixed with 12 oz. water
1 cup chopped celery
1 cup ketchup
1/2 cup barbecue sauce
1/2 cup packed brown sugar
1/4 cup white wine vinegar
¼ cup Worcestershire sauce
1 teaspoon ground mustard
1 can (15-1/2 ounces) red beans, drained
1 can (15-1/2 ounces) white beans, drained
Place pork roast in a slow cooker. Combine first four ingredients; rub over pork roast. Combine green pepper, onion, celery, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce, mustard, red beans, white beans; pour over meat. Cover and cook on high for 5 – 6 hours or until meat is tender.
Remove meat; shred meat with two forks; return to slow cooker. Reduce heat to low; cover and cook for 1 - 2 hours or until heated through.
1 small sweet onion, chopped
1 packet mild chili seasoning, mixed with 12 oz. water
1 cup chopped celery
1 cup ketchup
1/2 cup barbecue sauce
1/2 cup packed brown sugar
1/4 cup white wine vinegar
¼ cup Worcestershire sauce
1 teaspoon ground mustard
1 can (15-1/2 ounces) red beans, drained
1 can (15-1/2 ounces) white beans, drained
Place pork roast in a slow cooker. Combine first four ingredients; rub over pork roast. Combine green pepper, onion, celery, chili sauce, ketchup, barbecue sauce, brown sugar, vinegar, Worcestershire sauce, mustard, red beans, white beans; pour over meat. Cover and cook on high for 5 – 6 hours or until meat is tender.
Remove meat; shred meat with two forks; return to slow cooker. Reduce heat to low; cover and cook for 1 - 2 hours or until heated through.
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