Drew's pulled pork chili

Updated at: Thu, 17 Aug 2023 13:51:54 GMT

Step 1

Pat dry the pork roast. I typically like to use a Boston butt roast with bone-in around 3 to 4 lbs. Generously season the roast with chili powder, salt, and pepper. Let sit and come to room temp (around 30 minutes to an hour).

Step 2

Coarsely chop the onion and garlic and add to a slow cooker. This is a nice bed the pork will rest on while cooking.

Step 3

For this step you can either use a cast-iron skillet or a grill. I will give directions for both. Skillet- heat skillet to med-high to high heat (you don't need to crank this all the way up, cast-iron will retain heat better than standard. If you don't have cast-iron you can use a regular skillet but cast-iron is better) add in a high-smoke point oil, DO NOT use olive oil, you will set off all the alarms in your place! Once everything is hot add in the pork and sear on all sides until a nice crust forms (2 to 3 minutes per side) and I mean all sides. Once everything is nice and crusty add to the slow cooker over the bed of onion and garlic.

Step 4

For the grill. Heat up the grill as you would normally do and then wipe down the grate with oil. Toss all the peppers in oil so they are coated nicely (Anaheims, jalapenos, and serranoes if using). Add the roast onto to a part of the grill with high heat and sear on all sides until the outside is golden and crispy like on the skillet. At the same time add the chilis to the grill and cook until skin is blistering, about 10 minutes. Add the roast to the slow cooker over bed of onion and garlic.

Step 5

If you did not add the chilis to the grill or are not using a grill set an oven to broil and coat the chilis in oil. Once the broiler is up to heat then add the chilis in on a sheet pan. Let broil for approximately 5-10 minutes, checking for blistering and flipping every so often. Once the chilis are sufficiently blistered remove them from the broiler and cool slightly. Put the Anaheims in a paper bag or heat-proof container and put in the freezer for 10-20 minutes so they can steam. Finely dice the jalapenos and serranoes and set aside or store in an air-tight container in the fridge until ready to use. Remove the Anaheims from the freezer and peel off the skins by cutting off the stems, making a slice down the middle on one side, and opening it up to remove the seed flip over and the skin should peel right off. Rough chop and set aside or store with the jalapenos and serranoes.

Step 6

Pour in the chicken stock until it comes to about 1/3 to 1/2 way up the roast. Add in the dried chilis, this is optional, if you don't have dried chilis don't sweat it. Set the slow cooker to low for 6-8 hours or high for 3-4 hours.

Step 7

Once the roast is done remove it from the slow cooker to a cutting board and shred to bite size pieces. You may remove the dried chilis from the broth and either discard them or chop them up and add them back in, they should be reconstituted and soft, just remember to remove the stems. Add the shredded pork back to the cooker. The next steps can be completed the following day. If you don't have time to complete the chili then unplug the slow cooker and let it cool down. remove the ceramic insert with the shredded meat and broth inside and keep covered and put in the fridge overnight.

Step 8

If you stored the pork over night remove it from the fridge a few hours before adding the remaining ingredients and let it come back up to heat in the slow cooker. I recommend putting it on high and stirring every so often until the broth and the pork are hot.

Step 9

At this point the pork and broth are done and we are ready for finishing the chili if you decided to store it over night or not. Add in the Anaheims, jalapenos, and serranoes. Open a can of chipotle chilis in adobo sauce and remove two of the chilis, chop them up and add them in the cooker. You could also feel free to add some of the sauce, it's nice and smoky and may give a good flavor. Add in all the canned items, beans, tomatoes, and tomato paste. Stir until well incorporated. Add in all the spices and chocolate and stir until mixed well. The last item I add is usually the beer. I like to add a good dark and heavy stout. Guiness is fine if that's what you want to add but try using something different. If you want to punch up the sweetness in your chili use a chocolate stout or you can used a smoked porter or stout to add more smoky flavor. Since stout is mostly a winter beer you can use a porter in place if you are making this in spring or summer. Porters are not as heavy but will still work.

Step 10

Let the chili cook for at least a few hours for the flavors to meld together. You can eat it as soon as as it's all incorporated but the longer it sits the better it gets. At this point take a taste and adjust the seasonings as necessary. Cook the bacon and chop it up and add to the cooker or you could reserve this as garnish if you like. So, just a side note on the Jeff's spicy salt. This is something that I picked up in an ABC store in Maui. It's a great spice blend and adds a nice compliment to the chili but it's not necessary since it's only found on Maui. If you happen to have a jar of it, reduce the amount of regular salt you use! You don't want to make the chili too salty. If you can't get to Maui any time soon and you want to try it, you could also order it here: https://www.jeffsjamsandjellies.com/

Step 11

Last thing, this chili will be spicy up front on the first day. The spice will mellow some the next day as things meld together. I also like to serve this with cilantro, sour cream, pickled jalapenos, pickled red onion, cheese, or even atop some mac and cheese. Enjoy!

Step 12

P.S. if you want to make your own chili powder I recommend Alton Brown's recipe. Just be careful not to mace your entire house in the process.

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