Thanks so much to Smithfield for sponsoring this easy pork chili recipe made with leftover pork roast!
(I may earn a commission if you make a purchase through any product links on this page.)
Hi! Did you see those Pork Burrito Bowls I made earlier this week? Maybe you already made them and have leftover pork in your fridge right now. The Smithfield pork shoulder blade roasts are large enough to feed a crowd, so you can easily get two meals out of one roast. I decided to turn my leftover pork into this super easy shredded pork chili!
I’ve mentioned before that chili is not usually my husband’s favorite dish. I think he ate regular ol’ ground beef and bean chili so many times when he was growing up that he got permanently tired of it. This pulled pork chili is different though because the texture of the meat makes it more like a stew. We really enjoyed this one, and you can’t beat how quick and easy it is! You can literally make it in about 15 minutes. Just heat up your leftover pork with a few other canned ingredients, and dinner is done!
Speaking of cans, do you have an electric can opener
? I grew up always having an electric one either mounted under the cabinet or sitting on the counter. Once I moved away to college, I was probably too broke to buy one and have used manual can openers ever since.
I always thought it seemed silly to have an appliance to do something I could easily do by hand, but lately I have gotten lazier because opening cans seems like such a pain! I’m always delighted to get the pull-top cans, and I grumble when I have to crank my way through opening a few cans by hand. Maybe I should get an electric one again! I’m curious about how you guys open cans at home. Tell me in the comments!
However you choose to open them, heat up a couple cans of tomatoes, corn, and beans, and heat them through with your succulent leftover pork. You will be so glad you did!
Do you like the pot shown in these photos? Click here to find one like it on Amazon!
| Prep Time | 2 minutes |
| Cook Time | 15 minutes |
| Servings |
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- Smithfield Boneless Pork Shoulder Blade Roast (previously cooked and shredded)
- 28 ounces diced fire-roasted tomatoes
- 15 ounces whole kernel corn drained
- 15 ounces seasoned black beans drained
- 1 tablespoon chili powder
- hot sauce to taste
- sliced green onions (optional)
Ingredients
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Rate this recipe!
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- Stir together leftover pork, tomatoes, corn, beans, and chili powder in a soup pot. Bring to a simmer over medium heat.
- Stir and cook for a few minutes until heated through. (You can simmer for a half hour or more to allow the flavors to develop, but it's ready to eat as soon as it's hot!)
- Serve garnished with green onions if desired.
You can find the original recipe for Slow Cooker Pork Roast with Beans here.
Thanks again to Smithfield for sponsoring this recipe!
stauqmuk says
I just made this and it was very good. Didn’t have corn in the freezer so went without but added chili peppers in adobo, fire roasted habanero peppers, honey, cocoa powder, curry powder, coriander, and a lot more chili powder. Thanks for the inspiration.
Mary Callahan says
Modified this recipe slightly. Only had one 14 oz can diced tomatoes. So, added one 10 oz can diced tomatoes with green chili’s. Also, added 1/2 container beef broth and one large container tomato sauce. For spices added a few shakes of crushed red pepper, 1/4 tsp cumin, 1/2 tsp onion and garlic powders, with few shakes of black pepper. Didn’t use hot sauce or green onions. I sprinkled top of bowl after dishing up with some cheddar jack cheese but husband had it with none. Had a little bit of a bite after eating it. Was good spouse is on 4th bowl.
Kathleen Gordon says
How much pork? I would like to know how many cups, or whatever measurements were used. I would like to set aside the amount so I can give this recipe a try. Looks good from the picture.
Ashley says
This was amazing! And so very easy to throw together. We only had a very little bit left for my lunch tomorrow. I’m super happy to find a new purpose for leftover pork. It was great the first time and didn’t disappoint the second time either.
Serene @ House of Yumm says
Love a good chili recipe! And this one looks fantastic Andi! Love that you used pork in it :)
Angie | Big Bear's Wife says
Such a quick and perfect meal for leftover pork! I actually do have some left over pulled pork and I can’t wait to make this!
Andi Gleeson says
Oh this will be perfect for you then, Angie. Thank you! :)
Lauren @ Hall Nesting says
I love the idea of using leftover pork in chili – I can’t believe I never have
Jenny | Honey and Birch says
We are always wondering what to do with the leftover pork! This chili sounds delicious!
Andi Gleeson says
Thanks, Jenny! I love having leftover meat like this because there’s so much you can do with it! It makes for an easier dinner later in the week.
Have a good weekend!
Joan says
My GE under the counter electric can opener is almost 30 years old and still works…hope I haven’t jinxed it by saying this now…
Andi Gleeson says
Haha I hope not too, Joan! It sounds like it might be the same kind I grew up with, although I’m almost 40 now. Happy Easter!
Michelle @ The Complete Savorist says
I’m getting ready to go out of town and we’ve just been eating the scraps out of the fridge today and looking at this makes me so very hungry. Great use of leftover roast.
Andi Gleeson says
Same here! I cleaned out a bunch of old stuff from the back of the fridge today, and tomorrow I’m going to be scavenging through what’s left instead of going to the grocery store. Enjoy your trip! Thank you, Michelle!
Melanie says
i, too, was raised with electric can openers and thought I had to have one when I wed, but after having a few that broke down and drove me crazy, I went back to manual openers. My daughter had a manual one that was the easiest one I have ever used, but her husband bought her a complicated manual one that is made to keep the lid out of the food and threw her good easy one away. I would have loved to had it. I’ll still take the manual ones, even though they are harder to use now that I have a health problem with my hands. The recipe sounds delicious and easy. I will try it. Thanks.
Andi Gleeson says
I think that’s my problem! The one I have now is supposed to keep the lid out and cuts around the outer edge instead of through the top. Maybe those are just harder to use. If I find a good old fashioned kind I’ll email you to tell you where I found it. Thanks, Melanie!
Megan Keno says
Wow! What a great idea, sounds amazing!
Andi Gleeson says
Thanks so much, Megan! Your avatar photo is so pretty ?
Vivian | stayaliveandcooking says
Such a smart way to use leftovers!
Andi Gleeson says
Thanks, Vivian! Glad you like it :)
Katerina @ Diethood says
I LOVE the photo of the pot up there with all the amazing deliciousness inside of it. Made me drool a bit!
Andi Gleeson says
Thank you so much, Katerina! This one was fun to photograph because it’s so colorful.