Pork Shoulder Chili

Written by on in Main Dish - Pork, Slow Cooker

I love dishes made with pork shoulder/butt because it is always so tender and juicy. While watching a cooking show, Chef Jeff Mauro introduced this dish. Since it was made with my favorite cut of meat, I decided to give it a try. Of course I added an ingredient or two to suit my taste buds and found a new favorite! It’s got a smoky flavor with a little bit of spunk. Add a slice of homemade buttered corn bread for a real treat!

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Pork Shoulder Chili

Recipe by Diane BeckerCourse: Uncategorized
Servings

8

servings

Ingredients

  • 2 tablespoons tomato paste

  • 2 tablespoons vegetable oil

  • 2 tablespoons chili powder

  • 1 tablespoon ground cumin

  • 1/2 teaspoon smoked paprika

  • 4 cloves garlic, minced

  • 2 onions, minced

  • 3 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes

  • 2 cups chicken stock

  • 1 heaping tablespoon chipotle adobo sauce

  • 1 tablespoon kosher salt

  • 3- 15-ounce cans great Northern beans, drained and rinsed

  • 1 cups smoky BBQ sauce

Directions

  • Mix together the tomato paste, vegetable oil, chili powder, cumin, smoked paprika, garlic and onions in a microwave-safe bowl.
  • Cover the top of the bowl with a very wet paper towel and microwave for 5 minutes. Then transfer the mixture to the slow cooker.
  • Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary
  • Garnish with toppings of your choice, such as corn chips, a dollop of sour cream or with a nice wedge of corn bread.

Notes

  • I can only find chipolte peppers in adobo sauce, so I smash the peppers into a paste like texture.

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