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Super Bowl - Pulled pork chili


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  • 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


Adapted from


Step 1

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.

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