This Smoky Pulled Pork Chili is the perfect choice for adding a touch of spice to the summer evenings we've got ahead! The beer adds a deep, earthly tone to this dish that will transport you straight to Northern Mexico.
1kg Pork Shoulder
2 Tablespoons of Brown Sugar
1 Teaspoon Salt
1 Teaspoon Pepper
1 Teaspoon Onion Powder
Half Pint of Beer (Corona works well but choice is yours)
2 Garlic Cloves, minced
1 Shallot, diced
1/2 Red Bell Pepper, chopped
1/2 Green Bell Pepper, chopped
3 Tablespoons Tomato Puree
2 Cans of Crushed Tomatoes
1 Can of Kidney Beans, drained and rinsed
4 Tablespoons Chili Powder
2 1/2 Tablespoons ground cumin
1 Tablespoon Chipotle Chili Powder
1 Tablespoon Smoked Paprika
1/4 Teaspoon Crushed Red Pepper Flakes
Dollop of Sour Cream
Season the pork shoulder with the sugar, salt, pepper and onion powder. Put the pork in a slow cooker and add the beer. Cook on low for 8 to 10 hours (I like to do this overnight), then shred the pork with forks, removing any bone.
Add the garlic, shallot, peppers, tomato puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to make sure the ingredients are evenly distributed. Cover the slow cooker and cook on low for at least another 4 hours, but up to 8. If you’re home, taste the chili halfway through and add more seasoning, salt and pepper if you feel it needs it. After all, everyone likes their chili a little differently! Before serving, give it one last taste to make sure.
Serve with sour cream, cheese, green onions, coriander and tortilla chips. If you've got spare, this dish freezes wonderfully and tastes even better once the seasonings and spices have had more time to resonate!