Bbq Pulled Pork Chili Food

BBQ PULLED PORK CHILI

Steps:

• Chop onion and mince garlic.
• Drizzle a little olive oil on the bottom of a hot pan on medium-high heat. Add chopped onion.
• Let cook 3 minutes.
• Add minced garlic, stir for 30 seconds.
• Add crushed tomatoes, diced tomatoes, drained beans and 2 packs of Curly's® Smoked Pulled Pork with BBQ sauce. Stir well.
• Add 1/2 teaspoon chili powder and stir.
• Let simmer for 30 minutes. Taste test before finished cooking to see if you want to add more chili powder. Add chili powder as desired.
• Serve.

SPICY BBQ PULLED PORK CHILI (ROCK THE CROCKPOT)

Steps:

• Place the sliced onions in the bottom of your slow cooker. Sprinkle all sides of the pork with the seasoning blend. Sit the pork on top of the onions. Close the lid of your crockpot and cook on high for about 2 - 3 hours.*
• *Cooking times will vary based on your slow cooker, the cut of pork you use, and thickness of pork. You want to cook the pork until it is done, but not falling apart. If you cook it too long, it will lose texture during the next part of the recipe.
• Once the pork is done and can be easily sliced, pull it apart with a fork. Or you can cut it into bite-sized chunks. (We sliced it with a large knife, and then cut it into cubes with kitchen scissors. Then we pulled it using two forks into smaller pieces.)
• Leaving the onions and cooking liquid in the crockpot, add all of the other ingredients. Stir to combine, close the lid, and cook on high for 2 - 3 hours until the pork is tender.
• Serve with corn chips and sour cream.

BBQ PULLED PORK CHILI

Steps:

• Place the pork roast in a crockpot and sprinkle on the bbq seasoning and pour in one cup of water.
• Set to LOW and cook for 6-8 hours (or until the pork is falling apart and easy to shred apart).
• Once done, remove any fat from the pork and discard, then shred with tongs until the pork is in small pieces.
• Drain off any extra juice from the roast and discard.
• Keep the cooked pork in the crockpot and set it to WARM.
• In a skillet over medium heat cook the diced onions and bacon until tender and bacon is slightly crisp. This should take around 5 minutes. Set aside.
• Add all ingredients into the crockpot with the warm shredded pork - tomato juice, bbq sauce, cooked onions and bacon, chili beans, diced tomatoes and seasonings.
• Mix all ingredients together and let the chili heat together for another hour before serving.
• Serve with oyster crackers or any favorite chili toppings - sour cream, shredded cheese, green onions, etc.

SLOW-COOKER PULLED PORK CHILI

Steps:

• Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
• Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
• In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
• Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.

SWEET BBQ PORK CHILI

Steps:

• To make BBQ sauce: Stir together tomato sauce, brown sugar, mustard, vinegar, onion, chili powder and garlic in small saucepan. Bring to a boil. Reduce heat to low and simmer 5 minutes, stirring occasionally. Remove from heat; set aside.
• To make chili: Heat oil in large saucepan over medium-high heat. Add pork; cook 5 minutes or until brown on all sides, stirring occasionally. Remove from saucepan; set aside.
• Add onion and salt to same saucepan. Cook 4 minutes or until onion is tender, stirring occasionally. Stir in prepared BBQ, browned pork, undrained tomatoes, black beans, kidney beans and broth. Bring a boil. Cover, reduce heat and simmer 10 minutes or until pork is tender, stirring occasionally. Top each serving with sour cream, parsley and serve with warm cornbread, if desired.

BARBECUE PULLED PORK-CHILI MAC

Steps:

• Place meat in slow cooker; top with peppers and onions. Combine all remaining ingredients except Dinners; pour over ingredients in slow cooker. Cover with lid.
• Cook on LOW 8 to 10 hours (or on HIGH 4-1/2 to 6 hours). Remove meat from slow cooker; cut into small pieces or shred with fork. Strain sauce remaining in slow cooker; return strained solids to slow cooker with the meat. Skim and discard fat from strained sauce; stir 1 cup sauce into ingredients in slow cooker. Cover.
• Prepare Dinners in Dutch oven as directed on package. Serve with meat mixture.

PULLED PORK BBQ

Steps:

• Rub pork loin with salt and pepper.
• mix all dry ingredients in bowl.
• mix all wet ingredients in seperate bowl except for water and cornstarch.
• Place all ingredients (except water and cornstarch) into crockpot.
• Place on low setting for 5 hours.
• After cooked, drain juices into bowl (if you used a bundle of thyme, remove and discard).
• Mix cold water and cornstarch, add to juices and mix well.
• Pull pork apart with a fork until desired texture is reached (it should look shredded and pull apart easily).
• Add cornstarch mixture back to crockpot and cook for another hour on low. lightly stir the ingredients every 15 minutes to avoid lumps in the bbq.
• Serve alone or on a buttered toasted bunn with sliced pickles. Serve with "hot mama's mac-n-cheese," baked beans and coleslaw.

PULLED PORK CHILI

Steps:

• Place the pork loin into a slow cooker. Mix red chile paste, hot sauce, cumin, and chili powder together in a small bowl. Rub chile paste mixture over pork.
• Stir tomato sauce, chicken broth, beans, bacon, wild rice, onion, and jalapeno pepper together in a large bowl; pour into slow cooker, coating pork.
• Cook on Low until flavors are combined, 9 to 10 hours. Remove cooked pork from the sauce and shred using 2 forks. Return to the slow cooker and mix well.
• Top individual servings with shredded Monterey Jack cheese.