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Pulled pork chili recipe.
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Pulled Pork Chili

This deliciously sweet and smoky pulled pork chili recipe can be made with leftover pulled pork or any fresh pork roast.
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Soup
Cuisine: American
Servings: 8
Calories: 393kcal
Author: Fox Valley Foodie

Equipment

Ingredients

  • 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)

Chili Seasonings

  • 1 ½ tablespoon kosher salt
  • 1 tablespoon brown sugar
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon chili powder
  • 1 teaspoon smoked Paprika
  • ¾ teaspoon cayenne pepper
  • ½ teaspoon fresh ground black pepper

Instructions

  • 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.

Notes

If using leftover pulled pork, I recommend cutting back the meat to 1 ½ - 2 pounds. You can also reduce the simmering to one hour because the meat is already cooked and shredded. Finally, cut the beef stock to 2 cups to account for the shorter simmer time.
I recommend serving this chili with sour cream, shredded cheddar cheese, and green onions.
 

Nutrition

Calories: 393kcal | Carbohydrates: 45g | Protein: 36g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 71mg | Sodium: 2597mg | Potassium: 1805mg | Fiber: 9g | Sugar: 21g | Vitamin A: 1083IU | Vitamin C: 46mg | Calcium: 123mg | Iron: 6mg