Chili Smoked Pork Recipes
NO-FAIL SMOKED PULLED PORK RECIPE
This smoked pulled pork recipe makes the juiciest, most tender smoky pulled pork, so easy to make, perfect for tacos, sandwiches and more. My favorite!
Provided by Mike Hultquist
Categories Main Course
Time 8h10m
Number Of Ingredients 5
Steps:
- Rub the pork shoulder down with olive oil and half of your preferred seasoning blend.
- Smoke the pork shoulder at 225 degrees F. for 4 hours, adding wood chips into your smoker at regular enough intervals to give it a nice smoke. The wood used is your choice.
- Be sure to keep some moisture in your smoker pan. Beer is good, as is apple cider vinegar, but even water will work.
- After 4 hours, transfer the pork shoulder to a large pot or slow cooker. Add 1 bottle of flavorful beer (I typically use a wheat beer or an IPA that I enjoy drinking) or chicken stock, along with the extra seasonings.
- Slow cook the pork shoulder on low, covered, another 4 hours, or until the pork pulls apart easily with forks.
Nutrition Facts : Calories 242 kcal, Carbohydrate 3 g, Protein 28 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 92 mg, Sodium 114 mg, Fiber 2 g, ServingSize 1 serving
PULLED PORK CHILI
Pulled Pork Chili is the best combination of authentic Mexican flavors and smoked pork! It can be made in the slow cooker, or even in the pressure cooker! Load this award-winning chili with your favorite chili toppings and enjoy!
Provided by Amy
Categories chili Main Dish Soup
Time 4h10m
Number Of Ingredients 20
Steps:
- Add all ingredients to a slow cooker. Stir.
- Cook on high for 3-4 hours or on low for 5-6 hours.
- Serve with shredded cheese, sour cream, corn chips, and cilantro if desired.
Nutrition Facts : Calories 315 kcal, Carbohydrate 30 g, Protein 17 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 1319 mg, Fiber 7 g, Sugar 14 g, ServingSize 1 serving
SLOW-COOKER SPICY PORK CHILI
Tender pork adds extra heartiness to this slow-cooked chili. You can use pork tenderloin, boneless pork roast or boneless pork chops for the pork called for in the recipe. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 6h10m
Yield 6 servings (2-1/2 quarts).
Number Of Ingredients 15
Steps:
- In a large skillet, cook pork in oil over medium-high heat until browned, 5-6 minutes. Transfer pork and drippings to a 5-qt. slow cooker. Stir in the tomatoes, corn, beans, onion, broth, chiles, chili powder, garlic, salt, cayenne and pepper. , Cover and cook on low until pork is tender, 6-7 hours. Stir in cilantro. Serve with cheese if desired.
Nutrition Facts : Calories 395 calories, Fat 12g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 1055mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 8g fiber), Protein 39g protein.
PULLED PORK CHILI RECIPE
Delicious and easy Pulled Pork Chili recipe that is perfectly seasoned. A great way to use up your leftover pulled pork.
Provided by Julie Evink
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- In a large dutch oven heat olive oil over medium heat. Add leftover pork in a single layer. Saute about 4-5 minutes or until crispy on bottom side and warm.
- Add in the rest of the ingredients and bring to a boil. Reduce heat and simmer for about 15-20 minutes or until warmed through.
- Serve immediately. Top with crushed chips, sour cream, shredded cheese, avocados etc.
Nutrition Facts : Calories 212 kcal, Carbohydrate 38 g, Protein 9 g, Fat 4 g, Sodium 881 mg, Fiber 7 g, Sugar 13 g, ServingSize 1 serving
SMOKY PORK, BACON AND WHITE BEAN CHILI FROM SMITHFIELD®
Smoky flavors in bacon, pork filet, and paprika bring depth to this rich chili with white beans and fire-roasted tomatoes.
Provided by Smithfield(R)
Categories Trusted Brands: Recipes and Tips Smithfield®
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Cook bacon over medium-high heat in large saucepan until crisp. Use slotted spoon to remove bacon from pan; drain.
- Add pork cubes and onion to bacon grease; saute until onions are crisp-tender. Stir in chili powder and paprika.
- Add tomatoes (with juices) and water to pan. Bring to a boil; reduce heat and simmer until pork is tender, stirring occasionally, about 40 minutes.
- Stir beans and 2/3 of bacon into chili. Cook and stir until heated through, about 10 minutes. Add salt to taste.
- Serve chili garnished with remaining bacon, sour cream and green onions.
Nutrition Facts : Calories 353.5 calories, Carbohydrate 34.9 g, Cholesterol 81.5 mg, Fat 19.5 g, Fiber 8.3 g, Protein 32.2 g, SaturatedFat 6.8 g, Sodium 1850.6 mg, Sugar 4.8 g
More about "chili smoked pork recipes"
SMOKED PORK AND BLACK BEAN AND CORN CHILI RECIPE
From theblackpeppercorn.com
4/5 (2)Total Time 2 hrs 20 minsEstimated Reading Time 2 mins
- Heat oil, on medium heat, in a dutch oven or large pot. Add ground pork and fry until fully cooked. Use a wooden spoon or spatula to break the ground pork into crumbled small chunks of meat during cooking.
- Add onion, celery, pepper, garlic and smoked pork to the dutch oven and fry, stirring often, until the vegetables are tender.
CHILI VERDE WITH SMOKED PORK - DAMN FINE DISHES
From damnfinedishes.com
Cuisine MexicanTotal Time 6 hrsCategory Main CourseCalories 1193 per serving
- Prepare the pork for smoking by either using a rub or you can also brine the pork several hours ahead of when you plan to smoke it. Smoke the pork shoulder for 4 hours at 225 to 250 degrees F.
- While the pork is in the smoker, remove the leaves from the tomatillos, rinse and dry. Place them on a baking sheet and drizzle olive oil over the tomatillos. Place in the oven at 425 for about 20 minutes or until the tomatillos are soft.
- To roast the Anaheim peppers, you can roast them in the oven on the top rack at 425 degrees F. for 20 minutes. When done place the peppers in a ziplock bag and let them steam for at least 20 minutes. this should loosen the skin from the peppers. You can also place the peppers on a hot grill until they are just chared. Char them on all sides. Once done, place them in the ziplock bag and steam for about 20 minutes.
SMOKY PULLED PORK CHILI - SIMPLY SCRATCH
From simplyscratch.com
4/5 (1)Total Time 55 minsCategory Soups, Stews & ChilisCalories 624 per serving
- In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
- Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
- Next add in tomato sauce, barbecue sauce, beans and pulled pork (see notes). Stir and simmer on low heat for 30 minutes.
SMOKED PORK SPARE RIBS & CHILI GARLIC SAUCE [RECIPE ...
From ketogasm.com
5/5 (3)Total Time 3 hrs 10 minsCategory Dinner, Lunch, Main CourseCalories 644 per serving
- Combine all ingredients for the dry rub and thoroughly coat the pork spare ribs with the mixture. Cover and refrigerate overnight (or a minimum of 30 minutes).
- Lay pork spare ribs on the smoker rack. Paint a layer of the prepared chili garlic sauce onto the ribs, reserve the remainder of the sauce for basting.
SMOKED PORK CHILI {BEST GAME DAY CHILI} - MISS IN THE KITCHEN
From missinthekitchen.com
4.5/5 (13)Total Time 1 hr 45 minsCategory SoupsCalories 424 per serving
- Cut pork loin into 1- 2 inch pieces and drizzle with 2 tablespoons of olive oil. Sprinkle with dry rub and toss to coat completely.
- Close the grill and cook about 45 minutes or until pork reaches about 150° internal temperature using a digital thermometer.
SMOKED BARBECUED PULLED PORK CHILI (STOVETOP OR SLOW ...
From wildflourskitchen.com
4.4/5 (51)Estimated Reading Time 5 minsServings 8
- Stir well once all ingredients are added. Simmer on low for at least 2 hours, covered. Stir gently, folding, as needed to prevent sticking. Chili will seem too thick, but don’t worry, it will break down a little when it cooks.
- During the last 30 minutes, add (those) ingredients listed above, then during the last 10, add rinsed and drained beans if you like a few beans in your chili.
- Serve topped with a spoonful of sour cream, a little shredded sharp white cheddar, co-jack or pepper jack if you want it cheesy, and a few slices of my Jalapeño Cowboy Candy if desired. But very good just as it is, too! Enjoy!
SMOKED CHILI (OVER THE TOP) · ERICA'S RECIPES · OTT CHILI ...
From ericasrecipes.com
4.4/5 (8)Total Time 4 hrs 25 minsCategory Main CourseCalories 434 per serving
- On the stovetop, heat the olive oil over medium-high heat in a cast iron Dutch oven. Add the onion, bell pepper, and garlic, and sauté 5 minutes or until onion is translucent. Remove from the heat.
- In a large mixing bowl, combine the ground beef, Worcestershire sauce, salt, pepper, and Montreal steak seasoning until just combined taking care not to over work the meat.
- Prepare the Big Green Egg to smoke with hickory wood at a steady 275°F-300°F with a plate setter inserted for indirect cooking, legs up.
SMOKED CHILI RECIPE - TEXAS STYLE - SMOKED MEAT SUNDAY
From smokedmeatsunday.com
4.3/5 (15)Calories 351 per serving
SMOKY PULLED PORK CHILI - ONE SWEET MESS
From onesweetmess.com
Servings 8Total Time 5 hrs 50 minsEstimated Reading Time 5 mins
CHILI VERDE GOES TO A WHOLE ’NOTHER LEVEL WITH SMOKED PORK ...
From amazingribs.com
2.8/5 (28)Total Time 7 hrsCategory Dinner, Lunch, Main CourseCalories 672 per serving
- Prep the beans the night before. Soak the beans in water to cover overnight. The next day, drain, rinse, and cover with fresh water by 1 inch. Bring to a boil over high heat, then reduce the heat to low and simmer gently until the beans are tender, 1 ½ to 2 hours.
- Fire up. For smoke flavor in this chili, first you smoke a pork butt. But don’t fully cook it. It only needs to get to an internal temperature of 120 to 125ºF. To do that, prepare a grill for indirect cooking by placing a chimney full of pre-heated charcoal briquettes on one side of the grill’s charcoal grate in order to create direct and indirect cooking zones. Adjust the grill vents to bring the temperature to about 250°F on the indirect side. Alternatively fire up a smoker with your favorite wood to the same cooking temperature.
- Smoke. Prepare the pork butt by trimming any silver skin and excess fat. Rub the roast with a binder (such as water, oil, mustard, or hot sauce) and apply your favorite pork seasoning, such as Meathead’s Memphis Dust. Smoke for about 2-3 hours until the roast takes on a good amount of smoke and reaches an internal temperature between 120º and 125ºF. Remove from the smoker and allow to cool for about 20 minutes. Cut the roast into ¾ inch pieces and set aside. You can also do this step the night before if you like, so you can get going on the chili the next day.
- Make the chili. Cut the bacon into ¼-inch lardoons and cook in a skillet over medium high heat until crisp. Transfer to a paper towel to drain. Add the cubed pork into the bacon grease and cook until browned all over, about 5 minutes, turning often. Remove the seeds and membrane from the jalapeno, then chop into small dice and add to the browned pork. Cook and combine for about 2 minutes. Remove the cooked pork and jalapenos. Drain the bacon grease, reserving 2-3 tablespoons.
CHILI-RUBBED SMOKED PORK SHOULDER BURRITOS RECIPE :: THE ...
From meatwave.com
Cuisine MexicanTotal Time 15 hrs 10 minsServings 8
- To Make the Rub: In a small bowl, mix together chili powder, dark brown sugar, salt, oregano, cumin, garlic powder, onion powder, chipotle powder, and cinnamon. Set aside.
- To Make the Injection and Mop: In a medium bowl, whisk together orange juice, water, dark brown sugar, vinegar, and salt.
- Using an injection syringe, inject pork shoulder at 1-inch intervals, using half of the injection solution. Pat pork dry with paper towels. Coat pork shoulder evenly all over with rub.
- Fire up smoker or grill to 225°F, adding chunks of wood when desired temperature is reached. When wood ignites and starts producing smoke, place pork shoulder in smoker or grill and smoke until an instant-read thermometer registers between 198 and 203°F when inserted into center of meat, about 14 to 16 hours. Baste pork with remaining mop every hour during final 4 to 5 hours of cooking. Remove pork from smoker, wrap in foil, and set in an empty cooler to rest for 30 minutes to 1 hour. Shred pork with hands or two forks.
SMOKED PORK CHILI VERDE - WITH SALT AND WIT
From withsaltandwit.com
Servings 8Estimated Reading Time 4 mins
- Rough chop tomatillos, jalapeno, and garlic to a baking pan that is lined with foil and greased. Season veggies with salt and pepper. You may choose to deseed your jalapeno, depending on the heat level you enjoy. Roast for 30-45 minutes until all veggies are soft and slightly charred.
- Remove from oven and add to blender or food processor; puree. You may have to do this batches. Set salsa aside.
- In stock pot, preheat olive oil over medium heat. Add onion. Cook until softened, 10 minutes. Add pork, chicken stock, hominy, beans and 16 oz of salsa. Stir to combine and bring to a boil. Reduce heat to let simmer 30 minutes. Taste and season with salt and pepper if needed.
PULLED PORK CHILI (SUPER EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
5/5 (2)Calories 556 per servingCategory Dinner
- Mix the sugar, chili powder, onion powder, garlic powder, cumin, and salt in a small bowl. Liberally coat all sides of the pork with the spices. Pour any remaining spice into your crockpot.
- Add the crushed tomatoes, onion, garlic, beef broth, and hoisin to your crockpot and mix well. Place the pork roast into the pot, cover with the lid, and set it to 10 hours on low heat.
- Remove the pork roast from the pot and put it into a large bowl. Discard the bone and any big pieces of fat. Shred the meat using 2 forks then return it to the crockpot. Add the beans and corn and stir well. Let the chili reheat for a few minutes then serve with any or all of the optional toppings.
SMOKED PORK CHOPS WITH CHILI SAUCE - GRANNY'S IN THE KITCHEN
From grannysinthekitchen.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Main CourseCalories 286 per serving
SMOKED CHILI RECIPE - CHOWHOUND
From chowhound.com
3/5 (10)Category Soup, Make AheadCuisine Comfort FoodCalories 290 per serving
- Heat the oil in a large Dutch oven or large, heavy-bottomed pot with a tightfitting lid over medium-high heat until shimmering.
- Add the beef, pork, and sausage and cook, stirring to break up the meat with a wooden spoon, until the meat is browned and no bits of pink remain, about 5 to 6 minutes.
- Stir in onion, fennel, chiles, garlic, chili powder, cumin, 1 teaspoon of the salt, fennel seed, cayenne pepper, and tomato paste, and cook until the vegetables are softened, about 4 to 5 minutes.
SMOKED PULLED PORK CHILI (LOW CARB + WHOLE30) - HEALTHY ...
From healthylittlepeach.com
Cuisine AmericanTotal Time 40 minsCategory Main Dish/SoupCalories 206 per serving
SIMPLE SMOKED CHILI RECIPE - CLASSIC CHILI RECIPE, SO EASY ...
From redmeatlover.com
Estimated Reading Time 4 mins
SMOKED CHILI | OKLAHOMA JOE'S®
From oklahomajoes.com
Cuisine AmericanCategory EntreeServings 6-8Total Time 2 hrs 30 mins
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