Slow-Cooker Spicy Barbecue Pork Stew

Eat this dish along with cornbread on a cold day. This slow-cooker pork stew is filling, and the heat from the spicy barbecue sauce and vinegar from the hot peppers will warm you. Reduce the amount of barbecue sauce or use a sweet variety if you can't handle the heat.

Prep Time:
35 mins
Additional Time:
8 hrs 10 mins
Total Time:
8 hrs 45 mins
10 servings


  • 1 tablespoon canola oil

  • 1 (3 pound) boneless pork shoulder, trimmed and cut into 3-inch pieces

  • 1 teaspoon smoked paprika

  • 1 teaspoon black pepper

  • 1 ¼ teaspoons kosher salt

  • 1 cup chopped yellow onions (from 1 onion)

  • 1 cup chopped poblano chile (from 1 chile)

  • 4 cups unsalted chicken stock

  • 1 (15 ounce) can no-salt-added pinto beans, drained and rinsed

  • 1 (14.5 ounce) can no-salt-added fire-roasted diced tomatoes, undrained

  • 1 cup fresh yellow corn kernels (from 1 ear)

  • 1 cup bottled spicy barbecue sauce (such as Stubb's)

  • ¼ cup julienned smoked sun-dried tomatoes, chopped (about 7/8 ounce)

  • 1 tablespoon liquid from hot peppers in vinegar


  1. Heat the oil in a large nonstick skillet over medium-high. Sprinkle the pork with the paprika, black pepper, and 3/4 teaspoon of the salt. Add the pork to the skillet; cook, turning once, until browned, 8 to 10 minutes. Transfer the pork to a 5- to 6-quart slow cooker. Add the onions and poblano to the skillet; cook, stirring often, until slightly softened and lightly browned, 3 to 4 minutes. Add the onion mixture to the slow cooker.

  2. Stir the stock, beans, diced tomatoes, corn, barbecue sauce, and sun-dried tomatoes into the slow cooker. Cover and cook on LOW until the pork is tender, about 8 hours. Remove the pork from the slow cooker, and let cool 10 minutes. Skim any visible fat from the surface of the stew. Tear or break the pork into large pieces, and return the pork to the stew; stir in the liquid from the hot peppers and remaining 1/2 teaspoon salt. Ladle the stew into bowls, and serve hot.


Multicooker Directions: In Step 1, transfer the browned pork to the inner pot of a 6-quart multicooker. Add the cooked onion mixture to the pot. In Step 2, stir the stock, beans, diced tomatoes, corn, barbecue sauce, and sun-dried tomatoes into the pot. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the pork is tender, about 8 hours. Finish Step 2.

Nutrition Facts (per serving)

303 Calories
12g Fat
18g Carbs
32g Protein
Nutrition Facts
Servings Per Recipe 10
Serving Size about 1 cup
Calories 303
% Daily Value *
Total Carbohydrate 18g 7%
Dietary Fiber 3g 11%
Total Sugars 7g
Added Sugars 2g 4%
Protein 32g 64%
Total Fat 12g 15%
Saturated Fat 4g 20%
Sodium 615mg 27%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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