Smoked Pulled Pork Chili

Smoked Pulled Pork Chili is the ultimate fusion of smoky flavors and mouthwatering tenderness in a bowl. This chili combines tender onions and celery with pinto beans, diced tomatoes, and spice in slow simmered perfection.

5 from 60 votes

Print Pin

Prep Time: 10

Cook Time: 2 5

Total Time: 2 15

Servings

Calories: 307kcal

Author: Angela Morris

Equipment

Ingredients

For the smoked pulled pork:

4- 6 pound (5 kg) pork butt or shoulder
1/4 cup (59 ml) mustard or Carolina Gold Sauce
1/4 cup (59 g) pork dry rub
1/2 cup (118 ml) apple cider vinegar

For the chili:

1 tablespoon (15 ml) cooking oil
1/2 medium onion chopped
1 stalk celery chopped
1 clove garlic minced
4 ounces (113 g) tomato paste
28 ounce (794 g) can diced tomatoes with juice
1 pound (454 g) smoked pulled pork see the recipe
15 ounce (426 g) can pinto beans drained
2 cups (473 ml) water
1 cube beef bouillon
2 tablespoons (16 g) chili powder
1 tablespoon (6 g) ground cumin
1 tablespoon (17 g) Worcestershire sauce
2 tsp (12 g) salt
1 teaspoon (2 g) dried oregano
1 teaspoon (2 g) paprika
2 teaspoons (8 g) white sugar
1/2 teaspoon (1 g) ground black pepper
1/2 teaspoon (1 g) cayenne or chipotle powder add extra for more heat

Instructions

For the smoked pulled pork:

Take the pork butt out of the refrigerator 1 hour before smoking.
Preheat smoker to 225° F. Fill the hopper with your preferred pellets. I use apple wood.
Rub the pork with the mustard and sprinkle on the dry rub.
Place the pork butt into the aluminum pan, fat side up. Insert a digital thermometer into the thickest part of the meat.
Place the pan on the smoker and smoke, without opening the lid, until the meat reaches 145° F.
Pour the apple cider vinegar into the pan and continue smoking until the pork reaches 165° F.
Remove the pork from the smoker and wrap it in butcher paper. Return the pork to the smoker until the meat reaches between 190-202° F (lower for firmer meat, higher for softer meat).
Remove the pork from the smoker and let it rest at room temperature for 40 minutes before shredding.

For the chili:

In a large pot over medium heat, add the cooking oil, then add the onion and celery. Saute for about 3 minutes. Add the garlic and saute for 30 seconds.
Add the tomato paste and diced tomatoes. Stir well.
Add all of the remaining ingredients. Stir well to combine. Place the lid on the pot and cook over medium low heat for 1 hour, stirring occasionally.
Remove the lid from the pot, simmer the chili on low for up to an additional hour, stirring occasionally.

Nutrition