Crockpot Chipotle Pulled Pork and Pumpkin Chili w/Roasted Pumpkin Seeds.

Instructions

1. Add the pork to the bowl of a crockpot. Drizzle the honey over the pork and then sprinkle with chili powder, chipotle chili powder, cinnamon, garlic powder, onion powder, cayenne and season with 1/2 teaspoon salt. Add the bay leaves and then pour in the beer, cider vinegar, worcestershire, fire roasted tomatoes and tomato paste. Add the cubed pumpkin and stir to combine.
2. Cover the crockpot and cook on low for 7-8 hours or on high for 4-6 hours (I recommend going low and slow).
3. Just before you are ready to shred the pork, make the pumpkin seeds. Preheat the oven to 350 degrees.
4. In a heavy-bottomed medium skillet, add the butter and melt over medium heat until just browned. Butter will melt, foam, and froth, and then begin to brown along the bottom. Whisk the browned bits off of the bottom of the pan. Remove from the heat and stir in the pumpkin seeds, brown sugar, cinnamon and salt. Toss well and then spread the mixture out onto a parchment lined baking sheet. Roast for 20-30 minutes, stirring every 10 minutes to make sure nothing is burning. Remove from the oven. Taste and season with salt if desired.
5. Remove the pork from the crockpot and let cool slightly. Lightly shred the pork with two forks or your hands and return the meat to the crockpot. Add the black beans. Toss well, cover and warm through. If the chili base is too thin for you liking, add a cup or so of chicken broth until your desired consistency is reached.
6. To serve, ladle the chili into bowls. Top with a dollop of greek yogurt and shredded cheddar cheese. Sprinkle the the pumpkin seeds over the chili. EAT!!