Pulled Pork Chili
 
 
Makes 8-10 servings
Ingredients
Pulled pork:
  • 1 pound boneless pork shoulder
  • sea salt and freshly ground black pepper, to taste
  • ⅓ cup light brown sugar
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • 1 12 oz. bottle pale ale
Remaining ingredients:
  • 6 ounces bacon, diced
  • 1 large sweet onion, diced
  • 1 red bell pepper, diced
  • 1 fresh jalapeño, stems and seeds removed and finely diced
  • 10 garlic cloves, minced
  • 4 tablespoons tomato paste
  • 3 tablespoons chili powder
  • 1 teaspoon dried chili flakes
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper
  • 2 bay leaves
  • 2 28 oz. cans whole peeled tomatoes
  • 2 cups chicken broth
  • 1 12 oz. bottle pale ale
  • 1 15 oz. can dark red kidney beans, rinsed and drained
  • 1 15 oz. can white kidney beans, rinsed and drained
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon hot sauce
  • thinly sliced green onions and radishes (for topping, optional)
Instructions
Make the pulled pork:
  1. Preheat oven to 500 degrees.
  2. Season pork with salt and pepper. Place in a 9" square baking dish.
  3. In a small bowl, combine the brown sugar, garlic powder and cumin. Season pork with spice mixture.
  4. Bake until browned, about 30 minutes.
  5. Reduce oven temperature to 300 degrees. Remove the baking dish from the oven, add pale ale and cover tightly with foil.
  6. Bake for 2 hours or until meat is fork tender.
  7. Transfer pork to a large bowl and let cool for 20 minutes; then shred pork with your fingers or two forks.
Make the chili:
  1. In a large pot, cook bacon on medium heat until fat renders and bacon crisps, about 10 minutes.
  2. Add onion, bell pepper, jalapeño and garlic and cook, stirring occasionally, until tender, about 10 minutes.
  3. Add tomato paste, chili powder, chili flakes, smoked paprika, cayenne pepper and bay leaves and cook, stirring constantly, until tomato paste begins to darken, about 3 minutes.
  4. Add tomatoes with juice, crushing with your hands as you add them, chicken broth, pale ale and beans. Bring to a boil and then reduce heat to medium-low. Cover partially and simmer, stirring occasionally, until the liquid has thickened, about 1½ hours.
  5. Add prepared pulled pork, Worcestershire sauce and hot sauce and cook until heated through, 1-2 minutes.
  6. Serve hot with green onions and radishes, if using.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/pulled-pork-chili/