Leftover Smoked Pulled Pork Chili Recipe, now chili is one of those comfort foods that I love to make! In the, summer I often make Smoked Pork Shoulders and freeze the leftover shredded pork! Adding the pulled pork into side dishes or other food is the perfect way to use up leftovers!
(I have included affiliate links to products I love. As an Amazon Associate, I earn from qualifying purchases.) In addition, this post contains affiliate links that will make me a small commission when used to order online.
Chili here in the PNW isn’t just fall or winter food; we have chilly days even in the summer! Smoking on my Pit Boss Pro 1100, cooking low and, slow is how I prefer to cook with it. I picked up my Pitboss at Lowes, but Walmart and Amazon carry other Pit Boss options or Pit Boss themselves. Traeger is an amazing brand but I preferred the cost of Pit Boss instead.
Pit Boss Pellet Grills
Traeger Pellet GrillsZ Grills Pellet Grills
Leftover Smoked Pulled Pork Chili Ingredients:
- Smoked Pork Shoulder Roast
- Corn
- Pinto Beans
- Chili Beans With Sauce
- Minced Onion
- Cumin
- Garlic Powder
- Montreal Steak Seasoning
- Tomatoes
- Pacifico
- Beef Broth
How To Make Leftover Smoked Pulled Pork Chili On A Pit Boss:
Start out with leftover smoked pork and shred it. (If you need a smoked pork recipe check out my recipes ->here)
You can also pull or cut large chunks of fat to cook in the chili as well if you want to.
Start up your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around, I used Mesquite Pit Boss Pellets to smoke my beans. (Yes, Walmart is my go-to for pellets. I order enough for free shipping, so they are delivered!)
Money and time saving tips from the old lady. If you order pellets online from Walmart and spend $35, they will drop them off at your door for free!! Their everyday price on pit boss pellets is amazing, plus the expert grill brand has a great price. (see them ->here)
If you use a preseasoned cast iron dutch oven, wipe it down with oil to help make sure that it is ready to cook without having stuff stick. I use an old cast iron dutch oven the old lady picked up for $5, and has worked amazingly well! An Enameled Cast Iron would work, but the smoke will stain the enamel of the dutch oven. Also, be sure to know How To Season Your Cast Iron as well.
Enameled Cast Iron Covered Dutch OvenPre-Seasoned Cast Iron Dutch Oven
Start to open up your cans, you will want to strain the corn and pinto beans. My chili beans had a sauce, so I did not strain them.
Place in your shredded pulled pork into the dutch oven.
Season with your spices to taste. If your using pork shoulder with a lot of bark you will want to do lighter seasoning on the chili.
Pour in your tallboy of beer and then top with beef broth.
Mix everything throughly.
Set the full dutch oven on your smoker once it is rolling smoke, without a lid, so the smoke can saturate the chili.
Stir the chili every 30 minutes or so to make sure they cook evenly and the smoke flavor penetrates everything.
Allow to slow cook for 3 hours at least (225) or smoke longer on the smoke setting.
I smoked at 200 for 3 hours and then for hours at 225.
Serve and enjoy!
*You can thicken up the chili if you want with 1/4 cup of corn starch and 1 cup of hot water in a small bowl and then mix into the chili a half-hour before serving. If you do not want cornstarch and milk, you can use a roux to thicken the chili. Use equal parts butter and flour. Next, melt the butter in a saucepan or microwave. *
How To Store Leftover Smoked Chili
Put the chili in an air-tight container and store it in the fridge for up to five days. You can also freeze the chili as well in an airtight container for up to three months.
How To Reheat Smoked Chili
Use a microwave or stove to top reheat the chili to the proper temperature for reheating.
TOPPINGS FOR PORK CHILI:
- Cheese
- Sriracha
- Sliced Jalapeno
- Sour Cream
What To Serve In smoked Pork Chili
Other Seasonings:
- Chili Powder
- Turmeric
- Sumac
- Smoked Paprika
- Johnny‘s Seasoning Salt
- Liquid Smoke
Smoked Pork Shoulder Roast Recipes
There is no right or wrong way to make a smoked pork shoulder roast. All the ways are delicious. These are some of my favorites. Check out my guide on How to Smoke Pork Shoulder Roast!
- Dry Rub and Injected Smoked Pork Shoulder Roast
- Coca-Cola Smoked Pork Should Roast
- Jack Daniels and Coke Pork Shoulder Roast
- Apple Bourbon Smoked Pork Shoulder Roast
What do you make with Leftover SMoked pork shoulder roast?
Leftover pork shoulder makes so many amazing dinners and side dishes. Sometimes we make a roast to use in other words. Check out my collection of recipes -> here.
- Shredded Smoked Pork Fried Rice
- Smoked Shredded Pork And Beans
- Leftover Shredded Smoked Pork Chili
- Stove Top Amazing Pork Chili
Pellet Smoker Recipes To check out
Looking for more smoker recipes?? Be sure to check out Smoker Recipes. The post contains smoker recipes from ham to macaroni and cheese to Prime Rib! See it -> here.
Leftover Smoked Pulled Pork Chili Recipe
Equipment
Ingredients
- Smoked Pork Shoulder Roast
- 15 Ounces Corn
- 15 Ounces Pinto Beans
- 32 Ounces Chili Beans With Sauce
- Minced Onion
- Cumin
- Garlic Powder
- Montreal Steak Seasoning
- 14.5 Ounces Tomato
- 30 ounces Pacifico
- 2 Cups Beef Broth
Instructions
- Start out with leftover smoked pork and shred it.
- You can also pull or cut large chunks of fat to cook in the chili as well if you want to.
- Startup your smoker to get the smoke rolling! I set my Pit Boss Pro 1100 to a smoke setting of P4 for the smoke setting. This time around I used Mesquite Pit Boss Pellets to smoke my beans.
- If you are using a cast iron dutch oven wipe it down with oil so as to help make sure that it is ready to cook without having stuff stick. An Enameled Cast Iron would work as well just know that the smoke may stain the enamel of the dutch oven.
- Start to open up your cans, you will want to strain the corn and pinto beans. My chili beans had a sauce so I did not strain them.
- Place in your shredded pulled pork into the dutch oven.
- Season with your spices to taste.
- Pour in your tallboy of beer and then top with beef broth.
- Mix everything together.
- Set the full dutch oven on your smoker once your rolling smoke, without a lid so the smoke can saturate the chili.
- Stir the chili every 30 minutes or so to make sure they cook evenly and the smoke flavor penetrates everything.
- Allow to slow cook for 3 hours at least (225) or smoke longer on the smoke setting.
- I smoked at 200 for 3 hours and then for hours at 225.
- Serve and enjoy!
Leave a Reply