Kansas City-Style Pulled Pork Chili
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 946
- Total Fat
- 53
- Saturated Fat
- 15
- Carbohydrates
- 65
- Dietary Fiber
- 12
- Sugar
- 31
- Protein
- 51
- Cholesterol
- 161
- Sodium
- 1565
- Total: 3 hr 30 min
- Active: 45 min
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.