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.
Ingredients
Scale
- 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)
Instructions
- Meat Preparation: Coat the pork shoulder with a dynamic spice blend, massaging thoroughly to ensure complete coverage of the meat surface.
- 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.
- 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.
- Meat Deconstruction: Remove pork from heat and let rest, then methodically shred using two forks to create delicate, pull-apart strands.
- Sauce Foundation: In a large cooking vessel, sauté diced aromatics in melted fat until translucent, releasing their essential oils and creating a flavor base.
- Flavor Layering: Introduce minced garlic, tomato concentrate, and complementary liquid components, stirring to develop a rich, complex sauce profile.
- Chili Assembly: Fold shredded pork into the simmering sauce, incorporating a balanced spice mixture and ensuring even distribution of seasonings.
- Flavor Development: Allow chili to simmer gently, periodically stirring and adjusting liquid consistency to prevent burning and enhance flavor depth.
- 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