Pulled Pork

Pulled Pork Chili

Name: Pulled Pork Chili
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 6 servings
Ingredients: 2 lbs (900g) pork shoulder, boneless; 6 slices of bacon, diced; 1 large onion, diced; 3 cloves of garlic, minced; 1 red bell pepper, diced; 2 tbsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 can (14.5 oz) diced tomatoes; 1 can (15 oz) red kidney beans, drained and rinsed; 1 tsp salt; 1/2 tsp black pepper

By Kira Velasquez · June 19, 2026 · Pulled Pork

Prep30 min

Cook180 min

Total210 min

Serves6

I still remember the first time I made pulled pork chili for my family. It was a chilly winter evening, and we all gathered around the table, eager to taste the fruits of my labor. The aroma of slow-cooked pork and spices filled the air, and the first bite was like a warm hug on a cold day. From that moment on, pulled pork chili became a staple in our household, and I've been perfecting the recipe ever since.

There's something special about a dish that can bring people together like that. It's more than just a meal; it's an experience. And that's what I want to share with you today. This recipe for pulled pork chili is a labor of love, with tender pork, crispy bacon, and a rich blend of spices that will leave you wanting more.

As a home cook, I believe that the key to a great dish is in the details. It's about taking the time to select the right ingredients, to cook them with care, and to present them in a way that's both nourishing and delicious. That's why I'm excited to share this recipe with you, and I hope you'll enjoy making it as much as I do.

So, let's get started! This recipe makes about 6 servings, and it's perfect for a weeknight dinner or a weekend gathering. You can serve it with some crusty bread, a side salad, or some crispy tortilla chips. Whatever you choose, I'm sure you'll love it.

One of the things that sets this recipe apart is the use of high-quality ingredients. I'm talking about tender pork shoulder, crispy bacon, and a blend of spices that will make your taste buds sing. It's not just about throwing some ingredients together; it's about creating a dish that's both nourishing and delicious.

Why You’ll Love This Recipe

This recipe is perfect for a weeknight dinner or a weekend gathering.
It's a great way to use up leftover pork shoulder or bacon.
The chili is made with a blend of spices that will make your taste buds sing.
It's a hearty and comforting dish that's perfect for a cold winter's night.
You can serve it with a variety of toppings, such as shredded cheese, sour cream, or diced onions.
It's a great way to feed a crowd, and it's perfect for a potluck or a party.

Why This Recipe Works

The key to a great pulled pork chili is in the cooking process. You see, when you cook the pork low and slow, you're breaking down the connective tissues and creating a tender, fall-apart texture that's just perfect for shredding. And by adding the bacon and spices, you're adding a depth of flavor that's just incredible.

Another important aspect of this recipe is the balance of flavors. You want to make sure that the spices aren't overpowering the other ingredients, but rather complementing them. That's why I use a blend of chili powder, cumin, and smoked paprika to give the chili a rich, smoky flavor.

Finally, it's all about the texture. You want the chili to be thick and hearty, but not too thick that it's like eating a stew. That's why I use a combination of diced tomatoes and tomato paste to create a rich, velvety texture that's just perfect for serving with some crusty bread or tortilla chips.

Ingredients You’ll Need

When it comes to making pulled pork chili, the ingredients are just as important as the cooking process. You want to make sure that you're using high-quality ingredients that will add depth and flavor to the dish. That's why I recommend using tender pork shoulder, crispy bacon, and a blend of spices that will make your taste buds sing.

In this recipe, we'll be using a combination of pantry staples and fresh ingredients to create a dish that's both nourishing and delicious. From the diced tomatoes to the smoked paprika, every ingredient plays a crucial role in creating a flavor profile that's just perfect for a cold winter's night.

2 lbs (900g) pork shoulder, bonelessLook for a pork shoulder with a good balance of fat and lean meat. This will help to keep the chili moist and flavorful.
6 slices of bacon, dicedUse a high-quality bacon that's smoked or applewood-smoked for added flavor.
1 large onion, dicedUse a sweet onion, such as Vidalia or Maui, for added flavor.
3 cloves of garlic, mincedUse fresh garlic for the best flavor.
1 red bell pepper, dicedUse any color bell pepper you like, but red adds a sweet flavor.
2 tbsp chili powderUse a high-quality chili powder that's fresh and flavorful.
1 tsp ground cuminUse a high-quality cumin that's fresh and flavorful.
1 tsp smoked paprikaUse a high-quality smoked paprika for added depth and flavor.
1 can (14.5 oz) diced tomatoesUse a high-quality diced tomato that's low in sodium and added sugars.
1 can (15 oz) red kidney beans, drained and rinsedUse a high-quality canned bean that's low in sodium and added sugars.
1 tsp saltUse a high-quality salt that's fresh and flavorful.
1/2 tsp black pepperUse a high-quality pepper that's fresh and flavorful.

Equipment You’ll Need

Large Dutch oven or heavy potInstant-read thermometerSharp knifeCutting boardWooden spoonSpice grinder or mortar and pestle

How to Make Pulled Pork Chili

1
Heat the bacon in a large Dutch oven or heavy pot over medium heat, stirring occasionally, until crispy and golden brown, about 6-8 minutes.
2
Remove the bacon from the pot and set aside on a paper towel-lined plate. Leave the grease in the pot.
3
Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.
4
Add the minced garlic to the pot and cook, stirring constantly, for 1-2 minutes, until fragrant.
5
Add the diced red bell pepper to the pot and cook, stirring occasionally, until tender, about 5 minutes.
6
Add the chili powder, cumin, and smoked paprika to the pot and cook, stirring constantly, for 1-2 minutes, until fragrant.
7
Add the pork shoulder to the pot and cook, stirring occasionally, until browned on all sides, about 5-7 minutes.
8
Add the diced tomatoes, red kidney beans, salt, and black pepper to the pot. Stir to combine.
9
Bring the chili to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours, or until the pork is tender and falls apart easily.
10
Remove the pot from the heat and let it cool slightly. Use two forks to shred the pork into bite-sized pieces.
11
Return the bacon to the pot and stir to combine.
12
Taste and adjust the seasoning as needed.
13
Serve the chili hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream, if desired.

Expert Tips

Use a high-quality bacon that's smoked or applewood-smoked for added flavor.
Don't overcook the chili, as it can become dry and tough.
Let the chili rest for 10-15 minutes before serving to allow the flavors to meld together.
Use a variety of toppings, such as shredded cheese, sour cream, or diced onions, to add flavor and texture to the chili.
Consider making the chili a day ahead of time and refrigerating or freezing it for later use.
Experiment with different types of peppers, such as jalapeno or Anaheim, for added heat and flavor.
Use a slow cooker to make the chili, if desired, and cook on low for 6-8 hours.
Serve the chili with a variety of sides, such as crusty bread, salad, or cornbread, for a well-rounded meal.

Common Mistakes to Avoid

Overcooking the chili, which can make it dry and tough.
Not browning the pork shoulder properly, which can result in a lack of flavor.
Not using enough seasoning, which can make the chili bland and unappetizing.
Not letting the chili rest before serving, which can result in a lack of flavor and texture.
Using low-quality ingredients, which can affect the overall flavor and texture of the chili.
Not stirring the chili occasionally, which can result in the ingredients sticking to the bottom of the pot.

Variations and Substitutions

Add diced jalapeno or Anaheim peppers for added heat and flavor.
Use ground beef or ground turkey instead of pork shoulder for a different twist.
Add a can of diced green chilies for added flavor and heat.
Use a variety of beans, such as black beans or pinto beans, for added texture and flavor.
Add a splash of beer or wine for added depth and flavor.
Use a slow cooker to make the chili, if desired, and cook on low for 6-8 hours.
Serve the chili with a variety of toppings, such as shredded cheese, sour cream, or diced onions, for added flavor and texture.

What to Serve With Pulled Pork Chili

Serve the chili hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream, if desired. Consider serving with a variety of sides, such as crusty bread, salad, or cornbread, for a well-rounded meal.

Some other ideas for serving the chili include serving it over rice, noodles, or baked potatoes, or using it as a filling for tacos or burritos. You could also serve it with a variety of toppings, such as shredded cheese, diced onions, or sour cream, for added flavor and texture.

Crusty breadSaladCornbreadTortilla chipsShredded cheeseSour cream

Make-Ahead, Storage, Freezing and Reheating

The chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. To refrigerate, let the chili cool completely, then transfer it to an airtight container and store in the refrigerator. To freeze, let the chili cool completely, then transfer it to an airtight container or freezer bag and store in the freezer.

To reheat, simply thaw the frozen chili overnight in the refrigerator, then reheat it in a pot on the stovetop or in the microwave until hot and steaming. You can also reheat it in a slow cooker on low for 2-3 hours.

Consider making the chili a day ahead of time and refrigerating or freezing it for later use. This can help to allow the flavors to meld together and can make the chili even more delicious.

When reheating the chili, be sure to stir it occasionally to prevent the ingredients from sticking to the bottom of the pot. You can also add a splash of water or broth if the chili becomes too thick.

Frequently Asked Questions

What type of pork shoulder should I use?

Look for a pork shoulder with a good balance of fat and lean meat. This will help to keep the chili moist and flavorful.

Can I use ground beef or ground turkey instead of pork shoulder?

Yes, you can use ground beef or ground turkey instead of pork shoulder. Simply brown the meat in a pan, then add it to the chili and simmer until cooked through.

How long can I store the chili in the refrigerator or freezer?

The chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Can I make the chili in a slow cooker?

Yes, you can make the chili in a slow cooker. Simply brown the meat and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 6-8 hours.

What type of toppings can I use for the chili?

Consider using a variety of toppings, such as shredded cheese, sour cream, or diced onions, for added flavor and texture.

Can I serve the chili with a variety of sides?

Yes, you can serve the chili with a variety of sides, such as crusty bread, salad, or cornbread, for a well-rounded meal.

How can I reheat the chili?

To reheat, simply thaw the frozen chili overnight in the refrigerator, then reheat it in a pot on the stovetop or in the microwave until hot and steaming.

Can I make the chili ahead of time?

Yes, you can make the chili ahead of time and refrigerate or freeze it for later use. This can help to allow the flavors to meld together and can make the chili even more delicious.

The Full Recipe

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