- 1 (2.5 pound) pork shoulder
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 8 ounces of beer
- 2 garlic cloves, minced
- 1 shallot, diced
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 (28-ounce) can tomato puree
- 1 (28-ounce) can crushed tomatoes
- 2 (14-ounce) cans kidney beans, drained and rinsed
- 1/4 cup tomato paste
- 4 tablespoons chili powder
- 2 1/2 tablespoons ground cumin
- 1 tablespoon chipotle chili powder
- 1 tablespoon Terre Exotique Espelette Chili Pepper
- 1/4 teaspoon crushed red pepper flakes
Season the pork shoulder with the sugar, salt, pepper and onion powder. Place the pork in the crockpot and add the beer. Cook on low for 8 to 10 hours then shred the pork with forks or kitchen tongs, removing any bone (and large chunks of fat, if desired.)
Add the garlic, shallot, peppers, tomatoes puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to evenly distribute the ingredients. Cover the crockpot and cook on low for at least 4 hours, but up to another 8. If you’re home, taste the chili halfway through and add more seasoning, salt and pepper if desired. This is normal – everyone likes their chili a little differently! Before serving, taste again.
Serve with sour cream or greek yogurt, cheese, green onions, cilantro and tortilla chips.
pulled pork chili
This recipe inspired by How Sweet Eats.