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Slow Cooker Pork Shoulder Cornbread Chili

This hearty and comforting chili is a one-pot wonder that is perfect for chilly nights. Tender and juicy pork shoulder is slow-cooked to perfection with a blend of spices, then served over a bed of sweet and savory cornbread. The perfect balance of flavors and textures make this dish a family favorite.

Tasty Team
90% would make again
Slow Cooker Pork Shoulder Cornbread Chili


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!
  6. Meal planning made easy with the Tasty app. Download now to see exclusive curated meal plans.
Slow Cooker Pork Shoulder Cornbread Chili