Pulled pork chili is an ideal dish any time of year, whether you want something with a barbecue vibe in the middle of summer or need a warm ray of sunshine on an icy winter day. Usually, pulled pork requires a fair bit of planning ahead. You need to mix your spices, rub the mix on your pork, then let it sit overnight. The next day, your pork goes into a dutch oven, along with a can of beer, coke, or apple cider and cooks for anywhere between 4 and 8 hours on low heat.

Of course, you can get some wonderfully rich flavors this way, and your pork will be as tender as can be. But for those of us without a lot of time to spend around the kitchen or if we get a last-minute craving for a pulled pork chili, that’s not very practical. Enter, this pulled pork chili recipe.

There are some shortcuts here which will give you all that caramelly, tender goodness you expect from a pulled pork without trapping you in the house for the hours and hours of slow roasting in the oven. In fact, you can have this version on the table in well under an hour. It’s just a matter of adding the right ingredients. Crispy strips of bacon bring salty, smoky tastiness to the dish, while the fire-roasted tomatoes add a little sweetness and depth.

If you want to add even more smoky flavor to the recipe, add in a few dashes of liquid smoke. Or dial up the spice with a chopped hot pepper or two.

Since this is a chili, I like to serve it with a piece of buttered cornbread, rolls, hot biscuits, or a wedge of homemade rosemary focaccia, but fresh coleslaw is also a classic side for pulled pork.

Pulled Pork Chili

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pulled pork chili recipe is the ray of sunshine we all need in the middle of a winter day. and it’s an easy recipe to bring together. Fresh bacon will add a smokier quality, but you can substitute with bacon bits if you wish.

• Author: Addie Gundry
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: Serves 4
• Category: Soups

Ingredients

• 1 teaspoon olive oil
• 2 bacon slices, chopped
• 1/2 large onion, diced
• 2 (14.4-ounce) cans fire- roasted diced tomatoes
• 1 (16-ounce) can black beans, drained and rinsed
• 1 (16-ounce) can chili beans in sauce, undrained
• 1 (14.5-ounce) can chicken broth
• 1 pound prepared pulled pork (see Note)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, combine the olive oil and chopped bacon and cook over medium heat until the bacon is crisp, about 4 minutes. Transfer the bacon to a plate and set aside. Put the onion in the pot and cook, stirring, until the onion is softened, about 5 minutes.
2. Add the tomatoes, black beans, chili beans, and broth. Bring to a simmer and cook for 15 minutes.
3. Add the pulled pork and simmer for 5 minutes more. Stir in the bacon.
4. Ladle into bowls and serve

Notes

• We used premade barbecued pork from the grocery store. You can find some in the deli aisle.

Final Thoughts & Tips

Whether you’re chasing the warmth of comfort or craving the smoky essence of summer barbecue, this pulled pork chili delivers both flavor and flexibility. It thrives on shortcuts–using prepared pulled pork and pantry-friendly ingredients–yet tastes intentionally crafted.

Flavor-Boosting Tidbits:
To heighten the chili’s depth, consider stirring in a smoky chipotle pepper in adobo or a teaspoon of smoked paprika during the simmering stage. If you’re after a touch of acidity, a splash of apple cider vinegar or a squeeze of fresh lime juice right before serving works wonders at balancing the rich flavors.

Customizing the Heat Level:
Want to turn up the heat? Add diced jalapeño or serrano peppers along with the onions, or lace the chili with a few dashes of your favorite hot sauce. Prefer things milder? Sweeten the pot with a small spoonful of brown sugar–or even a drizzle of maple syrup–for a subtle contrast to the savory depth.

Simple Make-Ahead & Storage Tips:
This chili is an excellent make-ahead meal. It tastes even better the next day as flavors meld overnight–just reheat gently, adding a splash of water or broth if needed to loosen the texture. Leftovers freeze beautifully; portion them out in freezer-safe containers, and you’ll have a warming bowl of comfort ready whenever needed.

Serving Suggestions:
Beyond traditional cornbread or focaccia, top each bowl with dollops of sour cream or Greek yogurt, a sprinkle of shredded cheddar, or even crushed tortilla chips for crunch. For an herbaceous finish, fresh cilantro or scallions add a lively note that brightens the dish.

Get Creative with Sides:
Pair with creamy coleslaw for a refreshing crunch, oven-roasted sweet potatoes for an elevated cozy pairing, or garlic-dusted croutons if you’d like a crisp, savory contrast.

If you try this Pulled Pork Chili, let me know what you think!