Sweet Bbq 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.

CROCKPOT PULLED PORK CHILI

Steps:

• Season the pork shoulder with the sugar, salt, pepper and onion powder. Place the pork in the crockpot and add the beer. Cook on low for 8 to 10 hours (I like to do this overnight), then shred the pork with forks or kitchen tongs, removing any bone (and large chunks of fat, if desired.)
• Add the garlic, shallot, peppers, tomatoes puree, crushed tomatoes, beans, tomato paste and remaining spices. Mix well to evenly distribute the ingredients. Cover the crockpot and cook on low for at least 4 hours, but up to another 8. If you're home, taste the chili halfway through and add more seasoning, salt and pepper if desired. This is normal - everyone likes their chili a little differently! Before serving, taste again.
• Serve with sour cream or greek yogurt, cheese, green onions, cilantro and tortilla chips. This freezes beautifully!

SWEET AND STICKY CHINESE BBQ PORK (AKA CHAR SIU)

Steps:

• Cut the Pork Shoulder (2 pound) into thin, 3-inch strips. (Cooks faster and absorbs marinade more evenly).
• Scoop out 4 teaspoons of liquid from the jar of red fermented tofu.
• Combine the Molasses (2 tablespoon), Red Fermented Tofu (1), Red Fermented Tofu Liquid, Hoisin Sauce (2 tablespoon), Garlic (2 clove), Fresh Ginger (4 slice), Chinese Five Spice Powder (2 teaspoon), Rice Wine (2 tablespoon), and Korean Chili Flakes (1 tablespoon) into a ziplock or a big bowl and combine it with the pork.
• Marinate it in the fridge for 24 hours.
• Remove the meat from the marinade and let it sit for an hour in room temperature.
• Reserve the marinade into a small bowl and remove the garlic bits and ginger.
• Add Honey (2 tablespoon) into the marinade and mix. We will use this for glazing at the end of grilling
• Heat up BBQ to 325 degrees F (160 degrees C). If using the oven, preheat to 400 degrees F (200 degrees C).
• Cook the char siu for 15 minutes on one side. If using the oven, cook for 20 minutes on one side.
• Flip it and cook for another 10 minutes (another 20 if using the oven). Check the meat thermometer. The temperature should be around 145 degrees F (60 degrees C). If it's not, keep the meat on longer until it reaches that internal temperature.
• Once it hits an internal temperature of 145 degrees F (60 degrees C), glaze 4-5 times, flipping the meat every minute to prevent too much burning.
• When the meat looks red, sticky and slightly burnt, remove it from the BBQ and let it rest for 20 mins on a plate before cutting into it.
• Once the meat has rested, cut it up and enjoy!!

SWEET BBQ PORK CHILI

Steps:

• To make BBQ sauce: Stir together tomato sauce, brown suagar, 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.

SMOKY PULLED PORK CHILI

Steps:

• Pulled Pork Season the pork tenderloin with salt and pepper. Place the pork in the bowl of your slow-cooker. Add the chicken stock; cook on low for 4 hours. Cool the pork slightly before shredding. Use two forks to shred the tenderloin. Chop into bite-size pieces, about 1-inch. Sieve the pork drippings. Set aside. Chili In a large pot over medium heat, add the olive oil. Once the olive oil is hot, add the red pepper flakes, green pepper, onion, and jalapeños. Cook, stirring occasionally, for 8 minutes. Add the garlic cloves and cook for another 10 minutes, stirring occasionally so the garlic doesn't burn. Reduce the heat to medium-low and add the kidney beans, tomato sauce, diced tomatoes, BBQ sauce, chipotle in adobo, and pork drippings. Stir to combine. Stir in the cumin, smoked paprika, chili powder, ancho chili powder, cayenne worcestershire sauce, and Tabasco sauce. Cover the mixture and simmer for 20 minutes. Stir in the shredded pork. Place the lid on the pot, leaving it cracked a bit, and allow to simmer for another hour. Season with salt and pepper to taste. Serve with a dollop of sour cream, chopped cilantro, and shredded cheddar cheese.

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.

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.

SWEET & SPICY BBQ GRILLED PORK TENDERLOIN

Steps:

• Pat pork tenderloins dry. Rub each with about 1 tablespoon of olive oil, plus 2 tablespoons of pork rub.
• Grill over medium-high heat for 7 minutes per side. Check the internal temperature of each pork tenderloin with a digital meat thermometer. When it reaches 140 degrees, brush the tops and sides of each tenderloin with your favorite BBQ sauce. Continue to cook until the internal reaches 145 degrees.
• Remove the tenderloins to a platter and allow them to rest for 3 minutes before slicing.

PULLED PORK CHILI

Steps:

• Remove the skin (if there is any) and cut off most of the fat from the pork shoulder.
• Mix the chili powder, onion powder, garlic powder, sugar, cumin, and salt in a small bowl. Liberally coat all sides of the pork with the spices. Pour any remaining spice into your slow cooker.
• Add the crushed tomatoes, onion, garlic, beef broth, and hoisin to your crockpot and mix well. Place the pork roast into the pot, cover with the lid, and set it to 10 hours on low heat.
• Remove the pork roast from the pot and put it into a large bowl. Discard the bone and any big pieces of fat. Shred the meat using 2 forks then return it to the crockpot. Add the beans and corn and stir well. Let the chili reheat for a few minutes then serve with any or all of the optional toppings.

SWEET AND SPICY PORK CHILI

Steps:

• In a large Dutch oven, add oil and heat over medium-high heat. Once oil is hot but not smoking, add pork; cook until lightly browned -- 6 to 8 minutes. Remove pork, set aside, and reduce heat to medium.
• Add shallots and sauté until translucent -- about 2 minutes. Add garlic and cook 1 minute. Add red-pepper flakes, chili powder, beef broth, coconut milk, and ginger. Reduce heat to low and simmer uncovered for 15 minutes. Add carrots and simmer for 10 more minutes.
• Add orange-juice concentrate, soy sauce, and brown sugar. Simmer for 10 minutes. Serve warm over cooked rice and sprinkle with chopped scallions, if desired.

SMOKED PORK BUTT WITH SWEET AND SMOKY BBQ SAUCE AND BRUSSELS SPROUTS WITH THAI CHILI VINAIGRETTE

Steps:

• For the smoked pork butt: Trim some of the fat off of the pork butt and expose about a quarter of the meat. Stir together the cayenne, 2 cups salt and 2 cups pepper and rub the pork butt all over with the spice mix. Let sit at room temperature, 1 hour.
• Meanwhile, prepare a smoker for cooking at 225 degrees F. Place the pork butt in the smoker and smoke, adding wood chunks as necessary and maintaining a temperature of 225 degrees F, until an instant-read thermometer inserted into the pork registers 165 degrees F, about 9 hours. Remove the pork and shred off the meat. (Yield: 10 to 12 servings)
• For the Brussels sprouts: Fill a large pot with canola oil and bring to 350 degrees F over medium-high heat. Line a baking sheet with paper towels. Fry a quarter of the Brussels sprouts until caramelized, 2 to 3 minutes, then transfer to the lined baking sheet for 30 seconds. Transfer to a stainless steel bowl and toss with a quarter of the Thai vinaigrette, a quarter of the cilantro and a quarter of the sesame seeds. Bring the oil back to 350 degrees F and repeat with the remaining ingredients in the same manner.
• Put the Brussels sprouts into a bowl and garnish with lime wedges and some toasted sesame seeds. Serve with some Smoked Pork Butt and Sweet and Smoky BBQ Sauce. Reserve the remaining
• In a large bowl combine the brown sugar, bourbon smoked paprika, cayenne pepper, garlic powder, onion powder, 12 tablespoons salt and 1 teaspoon black pepper. Whisk them together very well, making sure there are no lumps.
• In a separate bowl, combine the tomato sauce, ketchup, tomato paste, honey, molasses, Worcestershire sauce, cola, vinegar, browning and seasoning sauce and liquid smoke. Whisk together until well combined.
• Pour the wet ingredients into the dry spices and whisk vigorously until combined. Pass through a strainer to get any lumps out.
• Place the fish sauce, sugar, lime juice, vinegar, ginger, garlic, lime leaf and chiles in a blender and blend until smooth. Transfer to a stainless steel bowl and whisk in the lime zest and sambal oelek. Set aside.

SWEET AND SMOKY PORK RUB

Steps:

• Mix together in a small bowl and keep in an airtight container.
• This is my go to for a dry rub on pork chops. It's balanced with sweet and spicy and doesn't over power the meat. Perfect to use on pork chops, tenderloin, cutlets or if smoking and grilling pork shoulder.
• For ribs, which are a different cut of pork, I have several other dry rubs.

PULLED PORK CHILI

Steps:

• In a small bowl mix together the brown sugar, garlic powder, salt, pepper, chili powder, cumin, and cayenne.
• Season the pork roast well on both sides and place into your slow cooker.
• Add the onion, beef broth, tomato sauce, diced tomatoes, bbq sauce, chili beans, and hot sauce to the slow cooker.
• Cover and cook on low for 8-10 hours.
• Shred the pork using two forks and stir the chili well. Serve immediately.

SWEET CHILI PULLED PORK RECIPE

Steps:

• Cut the pork in half lengthwise and then cut it crosswise into 2 1/2-inch chunks.
• In a medium saucepan, bring the ber vinegar, water, garlic, ginger, salt, black pepper, and red pepper to a boil over medium-high heat. Add the pork, cover and reduce heat to low. Simmer for 1 hour, or until the pork is very tender.
• Remove the pork from the liquid and transfer to a cutting board. Use two forks to shred the pork.
• Using a slotted spoon, scoop out and discard the garlic and ginger. Add the shredded pork and chili sauce to the pan. Stir to combine.

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.

THAI STYLE SWEET CHILI RIBS

Steps:

• Mix all of the ingredients, brush over the ribs and marinade in a sealed container in the fridge overnight.
• Mix everything in a small saucepan over medium heat until the peanut butter has melted and the sauce is smooth, about 2-3 minutes.
• Place the ribs in the slow cooker with the bones vertical, wrapped around the inside, and cook on low until fall off the bone tender, about 6-8 hours.
• Carefully transfer the ribs to a baking sheet, brush on half of the BBQ sauce and broil in the oven until the sauce starts to bubble and caramelize, about 3-5 minutes.
• Sprinkle on the chopped peanuts and cilantro and enjoy with the remaining BBQ sauce!

SWEET CHILI PORK BOWLS WITH BELL PEPPER & PEANUTS

Steps:

• Wash and dry all produce. Halve, core, and thinly slice bell pepper into strips. Halve, peel, and thinly slice onion. Zest and quarter lime (for 4 servings, zest 1 lime and quarter both). Mince cilantro.
• In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
• While rice cooks, heat a large, preferably nonstick, pan over medium-high heat. Add peanuts, 1 tsp sugar (2 tsp for 4 servings), and 2 TBSP water. Cook, stirring often, until water has evaporated and peanuts are coated and lightly toasted, 3-5 minutes. Turn off heat; transfer to a small bowl. Wipe out pan.
• Heat a large drizzle of oil in same pan over medium-high heat. Add bell pepper and onion; season with salt and pepper. Cook, stirring, until tender and lightly browned, 6-9 minutes. Transfer veggies to a plate.
• Add another drizzle of oil to same pan over medium-high heat. Add pork; season with salt and pepper. Using a spatula, press into an even layer. Cook, without stirring, until browned on bottom, 3-4 minutes. Break up meat into pieces and continue cooking until pork is cooked through, 2-4 minutes. Stir in cooked veggies, then add sweet soy glaze, chili sauce, and 1 TBSP butter (2 TBSP for 4 servings). Cook, stirring, until mixture is thoroughly coated, 1-2 minutes more.
• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and lime zest to taste. Season with salt. Divide between bowls and top with pork mixture, peanuts, and cilantro. Serve with lime wedges on the side.

CROCKPOT PULLED PORK WITH HONEY-MUSTARD BBQ SAUCE

Steps:

• Place the sliced onion in the bottom of a slow cooker set on LOW heat.
• Pat the pork butt dry with paper towels. Set aside while you make the rub.
• In a small bowl, combine onion powder, garlic powder, smoked paprika, dried thyme, salt, cumin, and black pepper to create the rub.
• Rub the spice mixture onto the surface of the pork then place the pork on top of the onions. Cover and cook on low for 8-10 hours or until meat is tender and shreds easily with a fork.
• While the pork is cooking, make the barbecue sauce. In a small sauce, combine the Dijon mustard, honey, vinegar, Worcestershire sauce, chili powder, and smoked paprika in a small saucepan over medium heat. Whisk and bring just to a boil, stirring occasionally. Reduce the heat and simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally. Taste and season with salt and pepper. Remove from the heat and allow to cool to room temperature. (The sauce can be made up to 5 days in advance and stored in an airtight container in the refrigerator until ready to use.)
• When the pork is done, remove the meat and onions from the slow cooker into a bowl or platter, using a slotted spoon. Shred the meat with two forks. Taste and add some of the cooking liquid and/or salt and black pepper to taste. Serve with Honey-Mustard BBQ Sauce.

SMOKY PULLED PORK CHILI

Steps:

• In a large dutch oven, add 1 tablespoon olive oil, onions, jalapeno and garlic with a small pinch of kosher salt.
• Stir and cook over meidum to medium-low heat until the onions are soft and edges slightly caramelized. About 10 to 12 minutes.
• Add in tomato paste, chili powder, cumin and smoked paprika. Stir and cook 1 minute.
• Next add in tomato sauce, barbecue sauce, beans and pulled pork (see notes). Stir and simmer on low heat for 30 minutes.
• Spoon chili into bowls and top with desired toppings.

SWEET BBQ PORK CHILI

Steps:

• To make BBQ sauce: Stir together tomato sauce, brown suagar, 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.

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.