Smoky Pulled Pork Chili

Smoky Pulled Pork Chili could be just the gluten free and dairy free recipe you've been looking for. One portion of this dish contains approximately 38g of protein, 11g of fat, and a total of 407 calories. For $2.62 per serving, this recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 8. It is a rather inexpensive recipe for fans of American food. It works well as a main course. This recipe is liked by 540 foodies and cooks. If you have cayenne, garlic, chipotle in adobo, and a few other ingredients on hand, you can make it. It is brought to you by The Messy Baker Blog. The Super Bowl will be even more special with this recipe. From preparation to the plate, this recipe takes about 5 hours and 50 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is tremendous. Similar recipes include Smoky Pulled Pork Chili, Easy Pulled Pork Tenderloin - Sweet Chili Pulled Pork, and Smoky Date Pulled Pork #10DaysofTailgate.

Servings: 8

Preparation duration: 20 minutes

Cooking duration: 330 minutes

 

Ingredients:

2 teaspoons ancho chili powder

1/2 cup spicy barbecue sauce (your favorite)

2 (14.5-ounce) cans diced tomatoes

1 (28-ounce) can tomato sauce

1/4 teaspoon cayenne

1/2 cup chicken stock

2 (15-ounce) cans chili beans

2 tablespoon chili powder

2 tablespoon chipotle in adobo

1 tablespoon cumin

5 cloves garlic, minced

1 large green pepper, diced

1 teaspoon hot sauce

2 jalapeños, seeded and diced

2 tablespoons olive oil

1 large onion, diced

1 (2.5 pound) pork tenderloin

1 teaspoon crushed red pepper flakes

Salt and pepper

1 teaspoon smoked paprika

1 teaspoon worcestershire sauce

Equipment:

bowl

sieve

pot

Cooking instruction summary:

Pulled PorkSeason the pork tenderloin with salt and pepper. Place the pork in the bowl of your slow-cooker. Add the chicken stock; cook on low for 4 hours.Cool the pork slightly before shredding. Use two forks to shred the tenderloin. Chop into bite-size pieces, about 1-inch.Sieve the pork drippings. Set aside.ChiliIn a large pot over medium heat, add the olive oil. Once the olive oil is hot, add the red pepper flakes, green pepper, onion, and jalapeos. Cook, stirring occasionally, for 8 minutes. Add the garlic cloves and cook for another 10 minutes, stirring occasionally so the garlic doesn't burn.Reduce the heat to medium-low and add the kidney beans, tomato sauce, diced tomatoes, BBQ sauce, chipotle in adobo, and pork drippings. Stir to combine.Stir in the cumin, smoked paprika, chili powder, ancho chili powder, cayenne worcestershire sauce, and Tabasco sauce.Cover the mixture and simmer for 20 minutes.Stir in the shredded pork. Place the lid on the pot, leaving it cracked a bit, and allow to simmer for another hour. Season with salt and pepper to taste.Serve with a dollop of sour cream, chopped cilantro, and shredded cheddar cheese.

 

Step by step:


1. Pulled Pork

2. Season the pork tenderloin with salt and pepper.

3. Place the pork in the bowl of your slow-cooker.

4. Add the chicken stock; cook on low for 4 hours.Cool the pork slightly before shredding. Use two forks to shred the tenderloin. Chop into bite-size pieces, about 1-inch.Sieve the pork drippings. Set aside.Chili

5. In a large pot over medium heat, add the olive oil. Once the olive oil is hot, add the red pepper flakes, green pepper, onion, and jalapeos. Cook, stirring occasionally, for 8 minutes.

6. Add the garlic cloves and cook for another 10 minutes, stirring occasionally so the garlic doesn't burn.Reduce the heat to medium-low and add the kidney beans, tomato sauce, diced tomatoes, BBQ sauce, chipotle in adobo, and pork drippings. Stir to combine.Stir in the cumin, smoked paprika, chili powder, ancho chili powder, cayenne worcestershire sauce, and Tabasco sauce.Cover the mixture and simmer for 20 minutes.Stir in the shredded pork.

7. Place the lid on the pot, leaving it cracked a bit, and allow to simmer for another hour. Season with salt and pepper to taste.

8. Serve with a dollop of sour cream, chopped cilantro, and shredded cheddar cheese.


Nutrition Information:

Quickview
411k Calories
38g Protein
10g Total Fat
41g Carbs
40% Health Score
Limit These
Calories
411k
21%

Fat
10g
17%

  Saturated Fat
2g
16%

Carbohydrates
41g
14%

  Sugar
20g
23%

Cholesterol
92mg
31%

Sodium
2026mg
88%

Get Enough Of These
Protein
38g
77%

Vitamin B1
1mg
104%

Vitamin B6
1mg
89%

Selenium
46µg
66%

Vitamin B3
12mg
62%

Phosphorus
587mg
59%

Potassium
1774mg
51%

Vitamin C
41mg
50%

Vitamin B2
0.83mg
49%

Iron
6mg
38%

Fiber
9g
38%

Vitamin A
1883IU
38%

Zinc
5mg
36%

Copper
0.67mg
33%

Magnesium
128mg
32%

Vitamin E
4mg
31%

Manganese
0.39mg
19%

Vitamin B5
1mg
17%

Folate
55µg
14%

Vitamin K
14µg
13%

Vitamin B12
0.75µg
12%

Calcium
120mg
12%

Vitamin D
0.43µg
3%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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