So I’ve basically come to believe that pulled pork can make anything taste better. Sandwiches, burgers, stir-fries, noodles, spaghetti, everything. Any delicious, simple, home-cooked meal can be made better just by adding some pulled pork to it.
Chili + Pulled Pork = OMG amazing. Really, it’s so good.
And, I also just realized that it is almost time for Super Bowl Sunday. And Super Bowl Sundays should be full of pulled pork and chili and more pulled pork and chili.
I also thought I should let you know that, unlike what the recipe says, I actually used pork tenderloin to make the pulled pork. I wouldn’t normally but I had a million (ok not quite a million) tons of it in my freezer which left zero room for anything else that needed to be frozen. Anyway, I wanted to let you know that it turned out great, much to my surprise. While I wouldn’t buy it specifically to make pulled pork, if you have some tenderloin that you need to use, this makes a great recipe 🙂
If you make this Easy Pulled Pork Chili make sure to snap a pic and tag @theendlessmeal on Instagram so I can like and comment on your photos. I love seeing TEM recipes you create.
- 1 2-3 pound pork butt roast
- 1 cup BBQ sauce
- ½ cup hoisin sauce
- ½ cup brown sugar
- ¼ cup mirin
- A few splashes of soy sauce
- 1 bottle of dark beer
- A few tablespoons of chipotle sauce or chipotles in adobo sauce
- Water or stock to cover
- Salt and pepper to taste
- 5 cups pulled pork
- 2 large onions, minced
- 4 cloves of garlic, minced
- A big splash of red wine or beer
- 2 - 28 ounce cans of whole tomatoes, crushed lightly with your hands
- 5-6 cups of kidney beans
- 2 cups frozen peas
- 2 cups frozen corn
- ¼ cup chili powder
- 2 tablespoons oregano
- 1 teaspoon liquid smoke
- Salt and pepper to taste
- Cut the pork into fist sized chunks. Add all pulled pork ingredients, except salt and pepper, to a medium sized pot, making sure the pork is just barely covered with liquid.
- Bring the pork to a boil then reduce heat to the lowest setting. Simmer, covered, for 2 hours.
- Remove lid from the pot and continue simmering for about 1 more hour. You want the cooking liquid to reduce but not completely disappear.
- After about an hour, remove the pot from the heat and shred pork with 2 forks. Mix well with remaining liquid. If the pork seems to have too much liquid, return pot to medium heat and cook until more of the liquid has evaporated. Season with salt and pepper and set aside.
- Saute onions on medium high heat in a large pot until they begin to soften, about 3 minutes. Add garlic and cook 1 minute more.
- Add chili powder and oregano and cook for about 30 seconds. Add a big splash of red wine or beer to the pot and cook, stirring for 1 minute.
- Add tomatoes, beans and pulled pork to the pot and bring to a simmer. Reduce heat and cook, stirring often for 20 minutes.
- Add peas and corn and cook till they are heated through.
- Season generously with salt and pepper.