Thanks so much to Smithfield for sponsoring this easy pork chili recipe made with leftover pork roast!
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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!
Thanks again to Smithfield for sponsoring this recipe!