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.Print
Pulled Pork Chili
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.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Soups
- 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)
- 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.
- Add the tomatoes, black beans, chili beans, and broth. Bring to a simmer and cook for 15 minutes.
- Add the pulled pork and simmer for 5 minutes more. Stir in the bacon.
- Ladle into bowls and serve
- We used premade barbecued pork from the grocery store. You can ﬁnd some in the deli aisle.