2021 – Chili +

2021 Pulled Pork Chili

Serving Size:
4-6
Time:
3 hours to 3 1/2 hours
Difficulty:
Intermediate

Ingredients

  • 3 lbs Boneless Pork Shoulder (Cut in Desired Sized Cubes)
  • 4 Tbsp Salt
  • 4 Tbsp Brown Sugar
  • 1 Tbsp Ground Cumin
  • 2 Tsp Garlic Powder
  • 1 Yellow Onion
  • 1 Red Bell Pepper
  • 3 Jalapenos (Chopped & Seeded)
  • 8 oz Bacon (Finely Chopped)
  • 10 Garlic Cloves (Minced)
  • 2 Tbsp Hatch Chilis (Purchased Frozen Pack Online)
  • 1 Tbsp Allepo Chili Powder
  • 1 Tbsp Calibrian Chili Powder
  • 1 Tbsp Ground Cumin
  • 1/4 Cup Tomato Paste
  • 1 Bottle Pale Ale Beer (Dark Modelo)
  • 28 Once Chopped Tomatoes
  • 2 Cups Veggie Stock (Chicken or Beef)
  • 1 Tbsp Maple Syrup (or Honey)
  • 2 Bay Leaves
  • 2 Limes (Juiced)
  • 2 15 oz Cans of Pinto Beans (Rinced)

Directions

  1. For best results do this process a day in advance. Combine Salt, Brown Sugar, Ground Cumin and Garlic Powder and mix well to form the Rub. Place pork onto a sheet or plastic bag and sprinkle the Rub on so that the pork is covered front and back but not caked on. Let Rest over night for best results.
  2. Use Olive Oil or Vegetable Oil in a Heavy Crock Pot over medium low heat and brown the Pork in batches setting aside once complete.
  3. Use Olive Oil or Vegetable Oil in the same pot and add the Yellow Onion, Red Pepper and Jalapenos and cook till softened. Add Bacon and cook for a minute or two. Then add Garlic and Hatch Chilis for a minute or two not to burn the garlic stirring ingredients around.
  4. Add the Allepo and Calibrian Chili Powders and Cumin and stir around to release the aromas then stir in Tomato Paste and cook for a minute.
  5. Add Choppod Tomato, Stock, Bay Leaves and Maple Syrup and stir to combine.
  6. Add Pork and bring to a boil then reduce heat to a simmer (Light Boil) and cover for 2 1/2 hours.
  7. Add the Beans and Juice from the Limes, stir in and cook for 30 more minutes uncovered.