Smoky Country-Style Pulled Pork Chili Recipe

Chili takes on a whole new dimension with this mouthwatering smoked pulled pork chili that will send taste buds into overdrive.

Slow-cooked smoky pork melts seamlessly into rich, robust sauce, creating layers of deep flavor.

Tender chunks of meat blend perfectly with hearty beans and spices for a seriously satisfying meal.

Each spoonful delivers a complex balance of smokiness and warmth that lingers deliciously on the palate.

The recipe transforms traditional chili into an extraordinary culinary experience packed with intense, savory notes.

Weekend cooking becomes an adventure with this crowd-pleasing dish that promises to impress even the most discerning chili enthusiasts.

Prepare to savor every single bite of this knockout comfort food.

Quick Recipe Overview

Prep Time: 15 minutes

Cook Time: 8-9 hours

Total Time: 9+ hours

Calories: 350 kcal

Servings: 13

What’s Inside Smoked Pulled Pork Chili

• Pork Shoulder: Provides rich, smoky flavor and tender texture, choose a well-marbled cut for maximum juiciness and succulent pulling.
• Beef Broth: Deepens meat flavor and adds moisture, opt for low-sodium versions to control salt levels.

• Onions, Bell Peppers: Create foundational flavor profile, select fresh crisp vegetables with vibrant colors for maximum taste.
• Garlic: Adds intense depth and complexity, choose fresh cloves for most robust flavor.

• Chili Powder, Smoked Paprika, Cumin: Delivers complex southwestern spice blend, look for fresh, high-quality spices from reputable brands.
• Tomato Paste, Diced Tomatoes, Tomato Sauce: Provides rich, tangy base and helps thicken chili, select San Marzano tomatoes for best results.
• Worcestershire Sauce: Adds umami and depth, choose traditional fermented versions for most authentic taste.
• Brown Sugar: Balances heat and adds subtle sweetness, use dark brown sugar for deeper caramel notes.
• Cayenne: Introduces spicy kick, adjust quantity based on heat preference.
• Salt, Black Pepper: Essential for seasoning, use freshly ground black pepper for maximum flavor.

• Cheese, Sour Cream, Jalapenos, Green Onions: Offer fresh texture and complementary flavors, choose high-quality, fresh ingredients.

Tools You’ll Need For Smoked Pulled Pork Chili

• Traeger or pellet smoker: Essential for smoking the pork shoulder with precise temperature control.
• Large Dutch oven or pot: Perfect for cooking the chili base and simmering ingredients together.
• Mixing bowls: Helpful for preparing spice rub and mixing ingredients.
• Meat thermometer: Crucial for checking internal temperature of the pork.
• Foil: Needed for wrapping pork during smoking process.
• Forks: Used for shredding the cooked pork shoulder.
• Wooden spoon or spatula: Great for stirring chili and combining ingredients.
• Ladle: Convenient for serving the finished chili.

Steps To Make Smoked Pulled Pork Chili

• Prepare the Smoky Meat

Fire up your wood pellet cooker to a steady 225F. Massage the pork shoulder with olive oil and a robust spice blend. Let the meat sizzle and absorb smoky flavors for 4-5 hours until it hits 165F. Wrap the cut in foil with a splash of apple cider vinegar, continuing the cooking process until the internal temperature reaches 200-205F. After resting, pull the meat apart into tender shreds.

• Build the Flavor Foundation

Warm a heavy-bottomed pot and sauté chopped onions and bell peppers until they turn soft and translucent. Quickly introduce minced garlic for an aromatic kick. Pour in tomato products, Worcestershire sauce, and beef broth. Fold in the pulled pork and a vibrant mix of spices. Let everything mingle and develop deep, rich flavors by simmering for 1-2 hours. Stir occasionally and add liquid if the chili looks too thick.

• Create the Perfect Bowl

Ladle the hearty chili into serving dishes. Crown each portion with a sprinkle of cheese, dollop of sour cream, fresh jalapeño slices, or chopped green onions. Serve alongside warm cornbread, crispy tortilla chips, or fluffy rice for a complete meal that celebrates bold, smoky deliciousness.

Tips To Spice Up Smoked Pulled Pork Chili

• Smoking Success: Use a meat thermometer to ensure precise internal temperatures for perfectly tender pulled pork.
• Low and Slow Magic: Allow extra time for the smoking process, which helps develop deep, rich flavors in the meat.
• Spice Level Control: Adjust cayenne pepper quantity to make the chili mild or extra spicy based on personal heat preference.
• Make-Ahead Meal Prep: This chili freezes beautifully for up to 3 months, making it perfect for quick future meals or batch cooking.
• Diet-Friendly Swaps: For a lower-carb version, replace beans with extra vegetables or use cauliflower rice instead of traditional rice when serving.

Serve Smoked Pulled Pork Chili With Kick

• Smoky Comfort Bowl: Pair this hearty chili with warm, buttery cornbread for a classic Southern-style meal that hugs your taste buds with rich, smoky flavors.
• Loaded Nacho Adventure: Transform your chili into a crowd-pleasing appetizer by spooning it over crispy tortilla chips, then garnishing with extra cheese, sour cream, and fresh cilantro.
• Chili Dinner Plate Delight: Create a complete meal by serving the pulled pork chili over fluffy white rice or cilantro-lime rice, topped with diced avocado and a squeeze of fresh lime juice for brightness.
• Leftover Magic: Store extra chili in airtight containers for quick weeknight meals, as the flavors continue to develop and intensify overnight, making each bite even more delicious.

Save Smoked Pulled Pork Chili For Later

• Smart Batch Cooking: Prepare a large pot of chili and divide into family-sized portions for quick future meals. Freezer-friendly containers work perfectly for storing 2-3 servings each.
• Refrigerator Lifespan: Store chili in airtight containers and enjoy within 4-5 days. Always use clean utensils when scooping to maintain food safety and prevent bacterial growth.
• Freezer Magic: Seal cooled chili in freezer-safe bags or containers, removing excess air. Frozen chili stays delicious for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating Perfection: Warm chili on stovetop over medium-low heat, stirring occasionally. Add a splash of beef broth to restore moisture and prevent scorching. Microwave works in a pinch, just stir midway through heating for even temperature distribution.

Hearty Smoked Pulled Pork Chili Recipe

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4.6 from 13 reviews

• Total Time: 9+ hours
• Yield: 13 1x

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Description

Smoky pulled pork chili brings hearty southwestern comfort to your dinner table. Rich layers of slow-cooked meat and spices create a memorable meal you’ll savor to the last bite.

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Ingredients

Scale 1x2x3x

• 4.5 lbs (2.04 kg) pork shoulder (Boston butt)
• 3 tbsps chili powder
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp cumin
• 1 tsp ground cumin
• 2 tsps kosher salt
• 1 tsp black pepper
• ½ tsp ground cayenne (optional for heat)
• 2 tbsps olive oil
• 2 tbsps butter or oil
• ½ cup (120 ml) apple cider vinegar
• 1 large onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 can (28 oz / 794 g) fire-roasted diced tomatoes
• 1 can (15 oz / 425 g) tomato sauce
• 2 cups (473 ml) beef broth
• 1 can (15 oz / 425 g) kidney beans, drained (optional)
• 1 can (15 oz / 425 g) black beans, drained (optional)
• 1 tbsp Worcestershire sauce
• 2 tbsps tomato paste
• 1 tbsp hot sauce (optional)
• 1 tbsp brown sugar
• Salt and black pepper to taste
• Wood pellets (hickory or mesquite recommended)

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Instructions

1. Meat Preparation: Coat the pork shoulder with a dynamic spice blend, massaging thoroughly to ensure complete coverage of the meat surface.
2. Smoking Process: Load the seasoned pork into a preheated pellet smoker at a consistent low temperature, allowing gradual absorption of smoky characteristics for several hours while monitoring internal temperature progression.
3. Moisture Enhancement: When meat reaches initial temperature milestone, wrap securely in foil with a splash of tangy liquid, continuing the smoking process until the pork becomes exceptionally tender and easily manipulated.
4. Meat Deconstruction: Remove pork from heat and let rest, then methodically shred using two forks to create delicate, pull-apart strands.
5. Sauce Foundation: In a large cooking vessel, sauté diced aromatics in melted fat until translucent, releasing their essential oils and creating a flavor base.
6. Flavor Layering: Introduce minced garlic, tomato concentrate, and complementary liquid components, stirring to develop a rich, complex sauce profile.
7. Chili Assembly: Fold shredded pork into the simmering sauce, incorporating a balanced spice mixture and ensuring even distribution of seasonings.
8. Flavor Development: Allow chili to simmer gently, periodically stirring and adjusting liquid consistency to prevent burning and enhance flavor depth.
9. Serving Preparation: Transfer chili to serving dishes, garnishing with optional toppings that provide textural contrast and additional flavor dimensions.

Notes

• Control Smoker Temperature: Maintain a low and steady temperature between 225-250°F for optimal pork tenderness and smoke infusion.
• Massage Spices Thoroughly: Ensure complete meat coverage with spice blend to maximize flavor penetration and create a robust bark.
• Moisture Management: Wrap pork in foil with liquid when internal temperature reaches 160-165°F to prevent drying and enhance tenderness.
• Rest Meat Properly: Allow pulled pork to rest for 30-45 minutes after smoking to redistribute juices and improve overall texture.

• Prep Time: 15 minutes
• Cook Time: 8-9 hours
• Category: Lunch, Dinner, Appetizer
• Method: Smoking
• Cuisine: American

Nutrition

• Serving Size: 13
• Calories: 350
• Sugar: 7 g
• Sodium: 650 mg
• Fat: 15 g
• Saturated Fat: 4 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 25 g
• Cholesterol: 80 mg