Pulled Pork Chili

Pulled Pork Chili

This isn't your average bowl of chili! With a spoon full of juicy pulled pork in every bite, this one-pot meal is as easy to prepare as it is to enjoy. This dish features three types of beans and a smokey barbecue flavor, perfect for those cool fall evenings spent watching the game or hanging out with family. 


Pulled Pork Chili 
This dish makes 15 bowls of chili.

4 lbs. bone-in pork roast
2 tbsp dark brown sugar
1 tbsp garlic powder
1 tbsp chili powder
1 tbsp chipotle chile powder
1 tbsp smoked paprika
2 tsp maras biber
2 tsp salt
2 tsp pepper
1 tbsp cumin
1 small yellow onion, diced
1/2 fennel bulb, diced
4 cups beef broth
1/2 cup red wine
1 tbsp tomato paste
1 vegetable bouillon cube
4 black cardamom pods
1 14 oz tomato sauce
3 14 oz diced fire-roasted tomatoes
2 tbsp BBQ sauce
1 14oz can of great northern beans
1 14oz can of cannellini bean
1 14oz can of red kidney beans
2 dried bay leaf  

STEP 1 In your dutch oven, sauté onion and fennel in 1 tbsp of olive oil for 5 minutes over medium heat. 

STEP 2 Stir in tomato paste, bay leaf, cardamon, red wine, diced tomatoes, tomato sauce, and BBQ sauce, and let cook for 1 minute. 

STEP 3 Pat pork roast dry and add to dutch oven. Add brown sugar, garlic powder, chili powder, chipotle chile, smoked paprika, maras biber, cumin, salt & pepper, and broth. Give the pot a few stirs to incorporate the dry ingredients with liquid. 

STEP 4 Once it has come to a boil, reduce heat to medium-low and cover. Let cook for 4-6 hours on the stovetop, turning the meat every hour to ensure even cooking. Once the pork starts falling off the bone, you are ready to begin shredding.

STEP 5 Remove pork from the pot and shred with folk. Add shredded meat back into the pot along with beans. Let cook uncovered for another 30 minutes. 

FIN. Top with sour cream, cheese, fresh onion, cilantro, and the feather fonds from the fennel (yes, they are edible!) Serve piping hot!

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