Sweet Bbq Pork Chili Recipes

PULLED PORK CHILI

Steps:

• In a small bowl mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin, and cayenne.
• Season the pork roast well on both sides and place into your slow cooker.
• Add the onion, beef broth, tomato sauce, diced tomatoes, bbq sauce, chili beans, and hot sauce to the slow cooker.
• Cover and cook on low for 8-10 hours.
• Shred the pork using two forks and stir the chili well. Serve immediately.

SWEET CHILI PULLED PORK RECIPE

Steps:

• Cut the pork in half lengthwise and then cut it crosswise into 2 1/2-inch chunks.
• In a medium saucepan, bring the ber vinegar, water, garlic, ginger, salt, black pepper, and red pepper to a boil over medium-high heat. Add the pork, cover and reduce heat to low. Simmer for 1 hour, or until the pork is very tender.
• Remove the pork from the liquid and transfer to a cutting board. Use two forks to shred the pork.
• Using a slotted spoon, scoop out and discard the garlic and ginger. Add the shredded pork and chili sauce to the pan. Stir to combine.

SWEET BARBECUE SAUCE

Steps:

• In a small saucepan, saute onion in butter until tender. Stir in the ketchup, brown sugar, vinegar, Liquid Smoke if desired and seasonings. Cook and stir until heated through. , Store in an airtight container in the refrigerator for up to 1 month. Use as a basting sauce for grilled meats.

SWEET BBQ PORK CHILI

Steps:

• To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
• To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
• Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.