Name: Kansas City-Style Pulled Pork Chili
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT3H30M0.000S
Yield: 4 to 6 servings
Ingredients: 3 pounds boneless pork shoulder, cut into 4 chunks; Kosher salt and freshly ground pepper; 1/4 cup vegetable oil; 2 medium onions, chopped; 3 cloves garlic, minced; 1 large serrano chile pepper, minced; 3 tablespoons tomato paste; 3 tablespoons chili powder, plus more as needed; 2 tablespoons packed light brown sugar; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 1 12-ounce bottle lager; 1 28-ounce can crushed tomatoes; 1 cup barbecue sauce, plus more as needed; 2 15-ounce cans kidney beans; Sour cream, shredded cheddar cheese, sliced scallions, diced avocado, tortilla strips and cornbread, for serving

Directions

Season the pork all over with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat. Add the pork and cook, turning, until browned, 7 to 10 minutes; remove to a plate and spoon off half of the fat.
Add the onions to the pot and cook, stirring occasionally, until lightly browned and tender, 3 to 5 minutes. Add the garlic and serrano and cook, stirring, 1 minute. Add the tomato paste, chili powder, brown sugar, cumin and oregano and cook, stirring, until evenly combined, 1 to 2 minutes. Add the beer, stirring and scraping up any browned bits from the bottom of the pot, then bring to a simmer. Stir in the tomatoes, barbecue sauce, 2 cups water and 1 teaspoon salt.
Return the pork to the pot and bring to a boil, then reduce to a very low simmer. Cover and cook, stirring occasionally so nothing sticks to the bottom of the pot, until the pork is very tender and easily pulls apart, 2 hours 45 minutes to 3 hours 15 minutes; add the beans during the last 30 minutes of cooking.
Remove the pork to a large bowl or baking sheet. Shred the pork using 2 forks or tongs. Return the shredded pork to the pot and season to taste with more salt, chili powder and/or barbecue sauce. Ladle into bowls and top with sour cream, cheese, scallions, avocado and tortilla strips; serve with cornbread.

Photograph by Ryan Liebe

Kansas City-Style Pulled Pork Chili

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