This sweet and smoky pulled pork chili is infused with the bold flavors of barbecue and can be made with leftover pulled pork or a fresh pork roast.
When chili season hits and you crave a big pot of chili to warm your soul, wake up your taste buds with this great recipe.
What is it?
This pulled pork chili recipe is a delicious twist on traditional chili that combines deep BBQ flavor with the classic components of a great chili. Most notably we use leftover pork or a tender shredded pork roast, rather than ground beef, which lends the chili a uniquely different flavor and texture.
Ingredients and Substitutions
- Boneless pork roast - Pork butt or any boneless pork shoulder roast is perfect. I think pork tenderloin is too lean, but you can use it. You can also substitute leftover pulled pork.
- Red onions - Yellow onions can be substituted, but red onions have a stronger flavor.
- Green bell peppers - You can substitute hot peppers, like jalapeno peppers, if you want more kick.
- Garlic cloves - 1 teaspoon of garlic powder can be substituted.
- All-purpose flour
- Canned diced tomatoes
- Tomato sauce
- Tomato paste
- Canned chili beans
- BBQ sauce
- Worcestershire sauce
- Unsalted beef Stock - You can use salted stock or beef broth, but then you will want to cut back on the amount of salt used quite considerably.
- Chili seasonings - Kosher salt, brown sugar, ground cumin, dried oregano, chili powder, smoked Paprika, cayenne pepper, fresh ground black pepper.
How to make it
Make this pulled pork chili by first cutting your pork roast into large chunks, then sear them in a large pot set over medium-high heat on the stove top in olive oil. Remove the pork from the pot, reserving any rendered fat.
Reduce to medium heat and add the chopped peppers and onions to the rendered fat. Saute the onions and peppers until tender, then add the garlic and cook an additional two minutes.
Stir the flour and chili seasonings into the pot and let cook for one minute. Then add all of the remaining ingredients and return the pork to the pot. Stir well to combine.
Reduce the stovetop to low heat and gently simmer the chili for three hours, or until the meat is able to be shredded with a fork. Once shredded, serve the chili in bowls with tortilla chips and your favorite chili toppings.
Storing and Reheating Leftovers
This pork chili recipe is great to make in advance because the flavors continue to meld as it rests in the refrigerator and it reheats very easily. The leftovers should be stored in an airtight container and can be kept for up to one week.
Leftovers pulled pork chili can be quickly reheated in a microwave, but if you make this in advance for a party, you can simply add it to your slow cooker an hour before the party starts and set it to high, then reduce it to the 'Warm' setting once it is heated through.
Pulled Pork Chili
- Dutch oven (or large pot)
- 2-3 pounds boneless pork roast
- 1 tablespoon olive oil
- 2 medium red onions (chopped)
- 2 green bell peppers (chopped)
- 4 garlic cloves (minced)
- ¼ cup flour
- 28 ounces canned diced tomatoes
- 15 ounces canned tomato sauce
- 6 ounces canned tomato paste
- 30 ounces canned chili beans
- ⅓ cup BBQ sauce
- 1 tablespoon Worcestershire sauce
- 3 cups beef Stock (unsalted)
- Cut your pork roast into large chunks and trim off any excess fat.
- Place pork into a Dutch oven set over medium high heat on the stovetop along with the olive oil and sear on all sides. Then remove the meat and set it aside.
- Reduce the heat to medium and add the chopped onions and green peppers to the rendered fat left in the pot. Saute the vegetables until tender while stirring frequently, then add the minced garlic and cook for another two minutes.
- Stir the flour into the vegetable mixture along with all of the chili seasonings. Stir to disperse it evenly and let it cook for about a minute to help the flavors bloom.
- Return the pork to the pot and stir in the undrained tomatoes, along with the tomato sauce, tomato paste, chili beans, barbeque sauce, Worcestershire sauce, and beef stock. Mix well to combine.
- Reduce the heat to low and let the chili simmer for 3 hours uncovered or until the pork is easily shredded with a fork. Stir occasionally while simmering to prevent scorching on the bottom of the pot.
- Serve in bowls with your favorite toppings.
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