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Pulled Pork Chili
Pulled Pork Chili
30m
Prep Time
8h
Cook Time
10
Servings

The delicious flavors of pulled pork in a chili.  This chili is a bit spicy, with a little sweet and has plenty of tomato in the base.

 

Ingredients
COPY INGREDIENTS
2-2 1/2 pounds boneless pork shoulder2 tablespoons olive oil3 tablespoons ancho chili powder1 cup chicken stock, low sodium if desired4 tablespoons Red Gold® Tomato Paste 6 oz1 tablespoon brown sugar2 teaspoons cumin2 teaspoons Worcestershire sauce1 medium onion, chopped1 jalapeno pepper, chopped4 cloves garlic, minced1 (28 ounce) can Red Gold® Crushed Tomatoes 28 oz1 (14.5 ounce) can Red Gold® Diced Tomatoes Roasted with Garlic & Onion 14.5 oz12 ounces beer, lager style2 (15 ounce) cans kidney beans, dark red, rinsed and drainedSalt and black pepper to tasteHot sauce, optional
Instructions

Slow Cooker directions:

  • Cut pork shoulder into 1 1/2 inch chunks.  Season pork generously with salt and pepper.  In a large non-stick skillet add 1 tablespoon of olive oil and heat over medium high heat.  Add half of the pork pieces.  Sear on all sides, about 5 to 6 minutes total; until golden brown.  Remove from skillet to a rimmed plate and set aside.  Sear remaining pork using remaining tablespoon of oil.
  • In a slow cooker, add chicken stock and tomato paste.  With a whisk, mix together until smooth.  Add remaining ingredients, including reserved pork and any juices that may have accumulated on the plate.  Gently stir to combine.
  • Cover and cook for 6-8 hours on low or high for 3-4 hours.  Pork should be tender enough to pull or shred apart.
  • Remove pork from slow cooker and shred using two forks.  Return pulled pork to slow cooker.  Stir well and taste, adjust seasoning as needed.  Add hot sauce if desired.

Instant Pot directions:

  • Cut pork shoulder into 1 1/2 inch chunks.  Season pork generously with salt and pepper.  Put your Instant Pot in Saute mode and add 1 tablespoon of olive oil.  Add half of the pork pieces.  Sear on all sides, about 5 to 6 minutes total; until golden brown.  Remove from skillet to a rimmed plate and set aside.  Sear remaining pork using remaining tablespoon of oil and set aside.
  • To the pot, add chicken stock and tomato paste.  With a whisk, mix together until smooth.  Add remaining ingredients, including reserved pork and any juices that may have accumulated on the plate.  Gently stir to combine.
  • Cover and set pot to Manual High Pressure and set time for 90 minutes.  When time has completed, natural pressure release for 15 minutes, then release remaining pressure manually.  Pork should be tender enough to pull or shred apart.
  • Remove pork from the pot and shred using two forks.  Return pulled pork to the pot and stir well and taste (be extremely careful as the chili will be very hot), adjust seasoning as needed.  Add hot sauce if desired.
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