Leftover Smoked Pulled Pork Chili Recipe is one of those comfort foods I love to make! In the summer I make Smoked Pork Shoulders a lot 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.)
Chili here in the PNW isn’t just a 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. Personally, I picked up mine at Lowes, but Walmart and Amazon carry other Pit Boss options or Pit Boss website themselves. Tregear is an amazing brand but I preferred the cost of Pit Boss instead.
Pit Boss Austin XL 1000 sq. in. Pellet Grill w/ Flame Broiler & Cooking Probe
Z GRILLS Wood Pellet Grill Holiday 8-in-1 BBQ SmokerCamp Chef 24 in. WiFi Woodwind Pellet Grill & Smoker with Sidekick
Leftover Smoked Pulled Pork Chili Ingredients:
- Shredded Smoked Pork Shoulder Roast
- 1 Can Kernel Corn
- 1 Can Pinto Beans
- 2 Cans Chili Beans With Sauce
- Minced Onion
- Cumin
- Garlic Powder
- Montreal Steak Seasoning
- 1 Can Tomatoes
- 1 Tall Boy Pacifico
- 2 Cups 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.
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. (Yes Walmart is my go-to for pellets I order enough for free shipping so they are delivered!)
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. I use an old cast iron dutch oven the old lady picked up for $5 and has worked amazing! An Enameled Cast Iron would work as well just know that the smoke may stain the enamel of the dutch oven.
AmazonBasics Pre-Seasoned Cast Iron Dutch Oven Pot with Lid and Dual Handles, 7-Quart
AmazonBasics Enameled Cast Iron Covered Dutch Oven, 6-Quart, BlueHeavy Duty Pre-Seasoned 2 In 1 Cast Iron Double Dutch Oven Set and Domed 10 inch Skillet Lid, Versatile Healthy Design, Non-Stick, 5-Quart
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!
OTHER INGREDIENTS TO PUT IN SMOKED PORK CHILI:
- Coca Cola Pork Ham
- Smoked Pork Loin
- Bell Peppers
- Dark Chocolate
- Ketchup
- Bacon
- Mushroom
TOPPINGS FOR PORK CHILI:
- Cheese
- Sriracha
- Sliced Jalapeno
- Sour Cream
Leftover Smoked Pulled Pork Chili Recipe
Ingredients
- Shredded Smoked Pork Shoulder Roast
- 1 Can Kernel Corn
- 1 Can Pinto Beans
- 2 Cans Chili Beans With Sauce
- Minced Onion
- Cumin
- Garlic Powder
- Montreal Steak Seasoning
- 1 Can Tomatoes
- 1 Tall Boy 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!
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