Slow Cooked Pork Shoulder Chilli

If you're looking for a hearty meal that's full of flavour and requires very little hands-on cooking, this slow cooked pork shoulder chilli is hard to beat. Tender pork shoulder steaks slowly cook until they fall apart into a rich tomato and spice sauce, creating a comforting one-pot dish that's perfect for family dinners, meal prep or feeding a crowd. 

Unlike traditional beef chilli, pork shoulder brings a naturally rich flavour and succulent texture that develops beautifully during slow cooking. As the meat cooks, the connective tissue breaks down, creating melt-in-the-mouth pieces of pork that absorb every bit of the smoky, gently spiced sauce. The result is a chilli that's deeply satisfying, packed with flavour and even better the next day. 

This recipe is wonderfully versatile too. You can prepare it in a slow cooker for maximum convenience, cook it low and slow in the oven, or use a heavy casserole dish on the hob. Whichever method you choose, the long cooking time allows the spices, tomatoes and stock to combine into a rich sauce that perfectly coats the shredded pork. 

Whether you're batch cooking for the freezer or making a weekend meal to share with family and friends, this slow cooked pork shoulder chilli is a recipe you'll come back to again and again. It's affordable, filling and packed with bold flavours that only improve with time. 

The original recipe was in the November 2017 Asda Good Living Magazine - Miguel Barclay had a section in the magazine 'Miguel's Firework Feast' where there was a selection of recipes under £1 per serving! I've adapted the recipe slightly and increased the ingredients to serve 4 people.

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Instructions

1. Heat the olive oil in a shallow casserole dish (or large pan with a lid) over a medium to high heat. Season the pork steaks, then brown for 2 minutes on each side.
2. Pile the steaks over the side and add the onion, then place the steaks on top. Cook for 5 minutes, stirring occasionally. Move the pork over to the side again and add the tomatoes, water, crumbled stock cubes or pots, cumin and chilli flakes. Stir well to combine then lay the steaks into the tomato mixture.
3. Turn the heat down, cover and simmer gently for 2 hours 45 minutes, stirring occasionally. Stir in the cannellini beans, cover and simmer for 10 minutes, then stir in the baked beans, cover and simmer for a final 5 minutes.
4. Pull the pork apart using two forks, then serve the chilli with your choice of Mexican sides.