Super Bowl - Pulled pork chili

Super Bowl - Pulled pork chili
Adapted from saveur.com
Super Bowl - Pulled pork chili

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from saveur.com

Ingredients

  • 1

    lb. boneless pork shoulder

  • Kosher salt and freshly ground black pepper, to taste

  • 1/3

    cup light brown sugar

  • 2

    tsp. garlic powder

  • 1

    tsp. ground cumin

  • 2

    (12-oz.) bottles pale ale-style beer

  • 6

    oz. sliced bacon, finely chopped

  • 10

    cloves garlic, finely chopped

  • 1

    jalapeño pepper, seeded and finely chopped

  • 1

    large Vidalia onion, finely chopped

  • 1

    large red bell pepper, finely chopped

  • 1/4

    cup tomato paste

  • 3

    tbsp. dark red chile powder

  • 1/2

    tbsp. Aleppo pepper

  • 1

    tsp. crushed red chile flakes

  • 2

    bay leaves

  • 2

    cups chicken stock

  • 2

    (28-oz.) cans whole peeled tomatoes, crushed

  • 2

    (15.5-oz.) cans dark red kidney beans, drained

  • 2

    tbsp. hot sauce

  • 2

    tbsp. Worcestershire sauce

Directions

1. Heat oven to 500°. Place pork in a 9" x 13" baking dish and season with salt and pepper. Rub with brown sugar, garlic powder, and cumin. Bake until browned, 30–35 minutes. Reduce heat to 300°. Add 1 bottle of beer and cover tightly with aluminum foil; bake until pork is very tender, about 2 hours. Let meat rest for 20 minutes, then shred. 2. Heat bacon in an 8-qt. saucepan over medium-high heat. Cook until fat is rendered, 8–10 minutes. Add garlic, jalapeño, onion, and bell pepper; cook until soft, 10–12 minutes. Add tomato paste, chile powder, Aleppo pepper, chile flakes, and bay leaves; cook until lightly caramelized, about 3 minutes. Add remaining bottle of beer, plus stock, tomatoes, and beans; boil. Reduce heat to medium-low; cook, covered slightly, until beans are very tender and chili is slightly thick, 1½–2 hours. Stir in shredded pork, plus hot sauce and Worcestershire. Garnish with scallions and crumble cornbread over top, if you like.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: