Slow Cooker Pork Shoulder Cornbread Chili

Ingredients:

for 5 servings

2 lb pork shoulder, diced
1 tablespoon seasoned salt
1 tablespoon cumin
1 can kidney bean, drained
½ cup tomato, diced
½ onion, diced
½ cup red enchilada sauce
1 box cornbread mix, prepared according to instructions
cheddar cheese, to top, optional

Directions:

Place the pork shoulder, seasoned salt, cumin, kidney beans, tomato, onion, and enchilada sauce in a 7-quart (6 ½ liters) slow cooker. Mix thoroughly.
Cook on high for 3 hours.
Dollop prepared cornbread evenly over mixture. Cook an additional hour.
Serve and top with cheddar cheese if desired.
Enjoy!