Pulled Pork Chili

From Krafts Kitchens http://www.kraftcanada.com/en/recipes/pulled-pork-chili-127085.aspx

What You Need

2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth (we would definitely only add one can next time - it was too watery)

2 cans (19 fl oz/540 mL each) chili-style diced tomatoes, drained

1 can (19 fl oz/540 mL) red kidney beans, rinsed

1 can (19 fl oz/540 mL) black beans, rinsed

1 large onion, chopped

2 Tbsp. chili powder

2 tsp. ground cumin

1 boneless pork shoulder (2-1/2 lb./1.1 kg)

1 cup Kraft Old Cheddar Shredded Cheese

1 cup sour cream

Make It

COMBINE all ingredients except meat, cheese and sour cream in slow cooker. Add meat; cover with lid. Cook on LOW 10 to 12 hours (or on HIGH 7 hours).
REMOVE meat from slow cooker. Shred meat; return to slow cooker. Stir.
SPOON into bowls; top with cheese and sour cream.

This was really really good! Both DH and I loved it but found it very very filling.  Mr Picky turned his nose up at it until he actually took a bite.  He then said it was good but ate the rest with a "something smells bad" expression on his face.  Miss Almost Vegetarian was most pleased with the cheese sprinkled on top and the buns served with the chili but even she managed to take in a few bites.  We WILL make this again.