Pulled Pork Chilli

I’ve come to believe that pulled pork can make anything taste great.  It is a highly requested dish on our home menu.  This is a change up to the more traditional chilli dish, and the result is very special.

The pork is cooked to tender perfection with the chilli before being shredded, then added back to the chilli.  The chilli is a beautiful blend of capsicum, spices, beer, chilli, tomato paste, worcestershire sauce, tomatoes, coriander and even some dark chocolate added.  Kidney & mixed beans round out the dish.  Served on corn tortilla chips & topped with cheese before a final bake in the oven to melt the cheese and lightly toast the corn chips.  A very special pulled pork dish.

I’ll admit that spooning the pulled pork chilli over a large packet of corn tortilla chips is not the healthiest, low calorie meal you will ever have, however this really is an amazing tasting pork dish that will be hard to stop eating once you start.

I tend to cook my pulled pork in the pressure cooker for a few reasons.  Firstly it is much quicker so you need less time to plan ahead to have it ready by dinner time.  For me, I also find I get far more consistent results with the pressure cooker over the slow cooker.  It may perhaps be my slow cooker that is the problem, but I really like the results from the pressure cooker, so I use it when possible.

This dish can be cooked as a starter or perhaps as a snack to share amongst friends over a beer while watching the football.  Our family tend to have it as a dinner dish when we are not looking for anything too fancy and simply looking for a take-away alternative.

Print Recipe

Pulled Pork Chilli

Cook Time

60 minutes

Servings

people

Ingredients

• 3 tbsp Vegetable Oil
• 1.5 kg Boneless Pork Leg or boneless pork shoulder
• 1 Brown Onion diced
• 3 cloves Garlic crushed
• 1 Red Capsicum diced
• 300 ml Beer use your favourite
• 50 ml Beef Stock use 1 stock cube
• 1 1/2 tbsp Honey
• 1 tsp Ground Coriander
• 1/2 tsp Ground Thyme
• 1/2 tsp Ground Oregano
• 1/2 tsp Ground Rosemary
• 1 tsp Smoked Paprika
• 2 tsp Ground Cumin
• 1 tsp Ground Ginger
• 1 tsp Ground Chilli
• 1 tsp Chilli Sauce I use medium, however use your preference
• 1 Long Red Chilli thinly sliced
• 2 tbsp Tomato Paste
• 2 tbsp Tomato Sauce
• 2 tbsp Worcestershire Sauce
• 800 ml Diced Tomatoes 2 x 400ml cans
• 100 g dark chocolate
• 2 tbsp Fresh Coriander diced
• 400 g Kidney Beans, can of kidney beans
• 400 g Mixed Beans can of mixed beans
• 225 g Tortilla Corn Chips large packet (such as Doritos)
• 1 cup Shredded Cheese I use 3 cheese combo mix
• Sour Cream to serve
• 1 Long Red Chilli thinly sliced to garnish

Cook Time 60 minutes Servings people Ingredients 3 tbsp Vegetable Oil 1.5 kg Boneless Pork Leg or boneless pork shoulder 1 Brown Onion diced 3 cloves Garlic crushed 1 Red Capsicum diced 300 ml Beer use your favourite 50 ml Beef Stock use 1 stock cube 1 1/2 tbsp Honey 1 tsp Ground Coriander 1/2 tsp Ground Thyme 1/2 tsp Ground Oregano 1/2 tsp Ground Rosemary 1 tsp Smoked Paprika 2 tsp Ground Cumin 1 tsp Ground Ginger 1 tsp Ground Chilli 1 tsp Chilli Sauce I use medium, however use your preference 1 Long Red Chilli thinly sliced 2 tbsp Tomato Paste 2 tbsp Tomato Sauce 2 tbsp Worcestershire Sauce 800 ml Diced Tomatoes 2 x 400ml cans 100 g dark chocolate 2 tbsp Fresh Coriander diced 400 g Kidney Beans, can of kidney beans 400 g Mixed Beans can of mixed beans 225 g Tortilla Corn Chips large packet (such as Doritos) 1 cup Shredded Cheese I use 3 cheese combo mix Sour Cream to serve 1 Long Red Chilli thinly sliced to garnish

Instructions

1. Remove skin & fat layer from Pork Leg or Shoulder and cut into about 4 large pieces.
2. Add vegetable oil to a large frying pan over medium high heat.
3. Add pork to frying pan and cook for about 5 minutes to lightly brown the meat. Remove from pan and set aside.
4. Add onions to pan and cook for about 5 minutes until softened. Stir regularly
5. Add garlic and cook for about 30 seconds. Stir constantly
6. Add capsicum and cook for a further minute. Stir regularly.
7. Add pork back to the pan.
8. Add beer and bring to simmer for about 2 minutes.
9. Add beef stock and honey and stir to mix through.
10. Add, ground coriander, thyme, oregano, rosemary, smoked paprika, cumin, ground chilli, chilli sauce, tomato paste, tomato sauce & worcestershire sauce. Stir to mix through and cook for 2 minutes.
11. Add diced tomatoes, stir to mix through..
12. Remove from heat and place pork into pressure cooker.
13. Pour remaining contents over pork in the pressure cooker.
14. Add dark chocolate, fresh coriander, kidney beans and mixed beans into pressure cooker. Stir to mix through.
15. Cook in pressure cooker for 45 minutes.
16. Once done remove pork from pressure cooker and shred using 2 forks.
17. Place shredded pork back into pressure cooker and stir to mix through remaining contents in the pressure cooker.
18. Pre-heat fan forced oven to 180°C (350°F).
19. In an oven proof dish, place tortilla chips into bottom of dish.
20. Spoon pork and other contents from pressure cooker over the tortilla chips. Use a slotted spoon and try to keep as much liquid as possible in the pressure cooker rather that onto the corn chips. You may have pork left over.
21. Sprinkle shredded cheese over the top of the pork mixture.
22. Place in oven and bake for about 5 minutes or until cheese has melted.
23. Remove from oven, garnish with additional chilli and serve with sour cream.