Description
Spicy Smoky Pulled Pork Chili delivers a robust southwestern flavor profile that marries tender slow-cooked meat with rich, hearty beans. Bold chili peppers and complex spices create a memorable meal perfect for satisfying hungry crowds at game day gatherings or family dinners.
Ingredients
Scale
Meat:
- 4.5 pounds pork shoulder (Boston butt)
Spices and Seasonings:
- 3 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon cumin
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- ½ teaspoon ground cayenne (optional for heat)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
Cooking and Additional Ingredients:
- 2 tablespoons olive oil
- ½ cup apple cider vinegar
- Wood pellets (hickory or mesquite recommended)
- 2 tablespoons butter or oil
- 1 large onion, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 can (28 ounces / 794 grams) fire-roasted diced tomatoes
- 1 can (15 ounces / 425 grams) tomato sauce
- 2 cups beef broth
- 1 can (15 ounces / 425 grams) kidney beans, drained (optional)
- 1 can (15 ounces / 425 grams) black beans, drained (optional)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon hot sauce (optional)
- 1 tablespoon brown sugar
- Salt and black pepper to
Instructions
- Prepare the smoked pork shoulder by preheating the pellet smoker to a low and steady temperature. Create a robust spice blend and thoroughly massage it into the meat, ensuring complete coverage.
- Position the seasoned pork on the smoker, allowing it to slowly absorb the smoky essence for several hours. Monitor the internal temperature carefully, maintaining a consistent cooking environment.
- Once the meat reaches the initial temperature milestone, encase it in protective foil and introduce a splash of tangy liquid to enhance moisture. Continue the smoking process until the pork becomes exceptionally tender.
- After removing the pork from the heat, allow it to rest and settle. Gently deconstruct the meat using two forks, creating delicate, pull-apart strands.
- In a spacious cooking vessel, melt a small amount of fat and introduce diced aromatics. Sauté until the vegetables become translucent and release their fragrant oils.
- Incorporate minced garlic and briefly toast to awaken its intense flavors. Add a concentrated tomato base and complementary liquid components to build a rich, complex sauce.
- Introduce the pulled pork into the simmering mixture, along with a carefully balanced blend of spices. Stir thoroughly to distribute the seasonings evenly.
- Allow the chili to gently simmer, developing depth and intensity of flavor. Periodically stir and adjust liquid levels to prevent scorching.
- Once the chili reaches the perfect consistency, transfer to serving vessels. Embellish with an array of optional garnishes that provide contrasting textures and flavors.
- Accompany the chili with complementary side dishes that enhance the overall dining experience.
Notes
- Experiment with wood pellets like hickory or apple for enhanced smoky flavor that complements the pork’s richness.
- Control spice levels by adjusting cayenne pepper or using milder chili powder blends for sensitive palates.
- Optimize moisture by monitoring liquid content during long simmering, preventing chili from becoming too dry or thick.
- Create make-ahead potential by preparing pulled pork and chili base separately, then combining when ready to serve for deeper flavor development.
- Prep Time: 15 minutes
- Cook Time: 8-9 hours
- Category: Lunch, Dinner, Appetizer
- Method: Smoking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg