Pulled Pork Chili

30 minutes Prep Time
8 hours Cook Time
10 Servings

The delicious flavors of pulled pork in a chili.  This chili is a bit spicy, with a little sweet and has plenty of tomato in the base. 

Ingredients

  • 2-2 1/2 pounds boneless pork shoulder
  • 2 tablespoons olive oil
  • 3 tablespoons ancho chili powder
  • 1 cup chicken stock, low sodium if desired

  • 4 tablespoons Red Gold® Canned Tomato Paste 6 oz

  • 1 tablespoon brown sugar
  • 2 teaspoons cumin
  • 2 teaspoons Worcestershire sauce
  • 1 medium onion, chopped
  • 1 jalapeno pepper, chopped
  • 4 cloves garlic, minced

  • 1 (28 ounce) can Red Gold® Canned Crushed Tomatoes 28 oz

  • 1 (14.5 ounce) can Red Gold® Canned Diced Tomatoes with Roasted Garlic & Onions 14.5 oz

  • 12 ounces beer, lager style
  • 2 (15 ounce) cans kidney beans, dark red, rinsed and drained
  • Salt and black pepper to taste
  • Hot sauce, optional

Instructions

Step one

Cut pork shoulder into 1 1/2 inch chunks.  Season pork generously with salt and pepper.  In a large non-stick skillet add 1 tablespoon of olive oil and heat over medium high heat.  Add half of the pork pieces.  Sear on all sides, about 5 to 6 minutes total; until golden brown.  Remove from skillet to a rimmed plate and set aside.  Sear remaining pork using remaining tablespoon of oil.

Step two

In a slow cooker, add chicken stock and tomato paste.  With a whisk, mix together until smooth.  Add remaining ingredients, including reserved pork and any juices that may have accumulated on the plate.  Gently stir to combine.

Step three

Cover and cook for 6-8 hours on low or high for 3-4 hours.  Pork should be tender enough to pull or shred apart.

Step four

Remove pork from slow cooker and shred using two forks.  Return pulled pork to slow cooker.  Stir well and taste, adjust seasoning as needed.  Add hot sauce if desired.

Step five

Cut pork shoulder into 1 1/2 inch chunks.  Season pork generously with salt and pepper.  Put your Instant Pot in Saute mode and add 1 tablespoon of olive oil.  Add half of the pork pieces.  Sear on all sides, about 5 to 6 minutes total; until golden brown.  Remove from skillet to a rimmed plate and set aside.  Sear remaining pork using remaining tablespoon of oil and set aside.

Step six

To the pot, add chicken stock and tomato paste.  With a whisk, mix together until smooth.  Add remaining ingredients, including reserved pork and any juices that may have accumulated on the plate.  Gently stir to combine.

Step seven

Cover and set pot to Manual High Pressure and set time for 90 minutes.  When time has completed, natural pressure release for 15 minutes, then release remaining pressure manually.  Pork should be tender enough to pull or shred apart.

Step eight

Remove pork from the pot and shred using two forks.  Return pulled pork to the pot and stir well and taste (be extremely careful as the chili will be very hot), adjust seasoning as needed.  Add hot sauce if desired.

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