Please tell me I got your full attention at Guinness Braised Pulled Pork. I mean, if you’re anything like the husband and I, we were sold at those first few words. Truth be told, pulled pork all on its lonesome can stop us in our tracks. Must be that southern thing. But then this recipe goes on to add that magical word “chili” at the end. What?!! Guinness, Pulled Pork & Chili all together in one recipe? Ohhhh yes! And let me tell you it is out of this world, over the moon deeee-licious!
How could it not be? First of all, you take that big old hunk of pork butt, which actually is not from the hind end of the animal, but from the shoulder area (go figure), and you rub it all over with a wonderful spice mix, then you sear it and let it cook slowly in a sea of Guinness. Not only does the Guinness tenderize the pork, but the meat becomes deeply flavoured with that most famous of Irish stouts. Now you could stop right there and folks would be pleased as punch if you just served up that amazing pork as it is. But no, you then take that magical spicy, Guinness-y braising liquid and use it as the stock for your chili. Once the black beans and other ingredients are in the pot, you take that melt in your mouth pork, which you have shredded or pulled and stir it right back into the mix. Brilliant!
Time for a bit of a disclaimer. I will say that this chili is quite spicy, which suited us perfectly. But you know how we are. If you tend to be a bit reserved in the spiciness area, you might want to add the chipotle peppers and adobe sauce slowly, tasting all the while, that way you can adjust it to your particular prefered level of heat. My husband LOVED this chili. And we were able to get several meals from this big pot. Besides just serving it up as chili, I wrapped it up in flour tortillas, added some cheese and made Guinness Pulled Pork & Black Bean Chili Burritos, which were a hit to say the least! You simply must add this one to your catalog of chili recipes.
Guinness Braised Pulled Pork & Black Bean Chili
recipe inspired by: The Beeroness
For the pork:
- 1 Tablespoon brown sugar
- 1 Tablespoon Kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 3 lb. pork butt (pork shoulder)
- 2 tablespoons olive oil
- 28 ounces Guinness (2 cans)
- 2 cups beef stock
For the chili:
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 1 red pepper, diced
- 4 cloves garlic, minced
- 2 (14.5 ounce) cans of black beans, rinsed and drained
- 2 (14.5 ounce) cans of petite diced tomatoes
- 3 chipotle peppers in adobo, minced (optional)
- 2 teaspoons adobo sauce from chipotle can (optional)
- 1 Tablespoon chili powder
- salt and pepper to taste
cheddar cheese, chopped cilantro, chopped white onion, jalapeño peppers, sour cream
In a small bowl, stir together the spices.
Rub the pork butt on all sides with the spice mixture.
Heat the olive oil in a large Dutch oven. Once hot, sear the pork on all sides until browned. Pour the beer and beef stock over the pork. Reduce heat to low. Cover pot with lid and allow pork to simmer away for about 4 hours.
Remove pork from pot and shred using two forks. Set aside.
Pour braising liquid into a gravy separator and let sit until pork fat has separated.
In the meantime, heat 1 tablespoon oil in large Dutch oven. Add onions, red pepper and garlic and cook until soft. Sprinkle 1 tablespoons of chili powder over onion mixture and cook for 30 seconds or so. Add reserved braising liquid, sans fat, to the pan. It should be about 3 1/2 Cups worth of liquid. Add the black beans, diced tomatoes, chipotle pepper and adobo sauce. Stir the pulled pork into the mixture and mix until all ingredients are combined.
Let chili simmer for at least 1 hour before serving. I prefer to let it simmer for 1 – 2 hours and then refrigerate it overnight to allow all of the flavours to come together. However, it will be great served the same day!
Garnish with cheddar, cilantro, onion and sour cream. (or toppings of your choice)