Time: 5 hours 20 minutes
Complexity: easily
Servings: 10

This recipe combines two popular American Southern dishes: pulled pork and chili con carne. Pork shoulder, beans, and a whole host of spices, including chili, are simmered in a slow cooker until the meat is tender and the sauce is thick, flavorful, and warming. The chili is served with sour cream and crunchy toppings.

Ingredients:

• 2 tbsp tomato paste
• 2 tablespoons of vegetable oil
• 2 tbsp. chili powder
• 1 tbsp. l. ground cumin
• 4 cloves garlic, crushed
• 2 onions, chopped through a meat grinder
• 1.3 kg boneless pork shoulder, trim off excess fat and cut the meat into 2.5 cm cubes.
• 2 cups chicken broth
• 1 tablespoon chipotle in adobo sauce
• 1 tbsp coarse salt + more as needed
• 2 x 425g cans white beans, rinsed
• 1 and 1/4 tbsp. barbecue sauce
• 1 cup sour cream
• 1/4 tsp garlic powder
• 2 cups chopped pork rinds
• 4 green onions, thinly sliced
• Blue corn chips, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pork shoulder, white beans, barbecue sauce, pork cracklings, chipotle peppers in adobo sauce, tomato paste, chili seasoning, cumin

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Preparation:

Step 1
• Combine tomato paste, vegetable oil, chili powder, cumin, garlic, and onion in a microwave-safe bowl. Cover the bowl with a very damp paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
Step 2
• Place the pork in a slow cooker with the broth, adobo sauce, salt, beans, and 1 cup barbecue sauce. Cook on high until the pork is cooked through and tender, 4–5 hours (or on low for 6–8 hours). Skim off any excess fat from the surface of the sauce and discard. Season with salt, if needed.
Step 3
• In a small bowl, combine sour cream, garlic powder, and the remaining 1/4 cup barbecue sauce. Drizzle the chili with sour cream and top with pork rinds and green onions. Serve with corn chips.

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