Leftover Smoked Pulled Pork Chili Recipe
This Leftover Smoked Pulled Pork Chili Recipe smoked in a Cast Iron Dutch Oven on a Pit Boss Pellet Grill is amazing leftover pulled pork comfort food! You can add more spice to kick up the flavor, and add in more protein like pork sausage to add more flavor! Smoke low and slow to add more smoke flavor to the chili
Servings: 15 Servings
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!