How do you make Slow Cooker Pork Shoulder Cornbread Chili?
Here's a recipe for Slow Cooker Pork Shoulder Cornbread Chili:

Ingredients:

• 2 lb pork shoulder, diced
• 1 tablespoon seasoned salt
• 1 tablespoon cumin
• 1 can kidney bean, drained
• 1/2 cup tomato, diced
• 1/2 onion, diced
• 1/2 cup red enchilada sauce
• 1 box cornbread mix, prepared according to instructions
• cheddar cheese, to top, optional

Instructions:

1. Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 1/2 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! 

Enjoy your Slow Cooker Pork Shoulder Cornbread Chili!