Pulled Pork Chili

 

Pulled Pork Chili - Simply Gloria

  This isn’t just any Chili…it is the marriage between pulled pork and fresh salsa.  Then simmered to perfection!

In my home, we have celebrations about anything!  And food is always involved!  Most of the time, the food IS the main reason to throw a party.

I recently hosted a Chili Competition at our home with all our family.  I made judging sheets for every one that had a bowl(s) of chili.  And awarded amazing prizes to all the participants.

Chili Competition - Simply Gloria

  We also made sure there were all the fixings to go along with the six competitors chili to eat!

 And the Chili Title went to…my 15 year old son! (left)

My son made his own creation with some pork and beef he had grilled for hours and pulled it all together in a tomatoe/beef base.  I loved it so much that I thought I’d make my own version of some easy pulled pork chili myself.

To begin making this Pulled Pork Chili, you need the star of the dish:  2 pounds of a pork sirloin roast.

First, put your seasonings (paprika, thyme, onion and garlic powder, kosher salt and pepper) in a small bowl with olive oil.  Cover the entire pork with it.  Sear it in an already heated frying pan on medium-high heat for 2 to 3 minutes on each side.  By doing this, (anytime you want to put this kind of meat in the crock pot) it seals in all the flavor and juices while it slowly cooks.

Preparing Pork Roast

Put the pork roast into the crock pot with 1 can of onion soup.  (Or 1 cup of  beef broth and 1 small onion, chopped.)  Set on low and let it do it’s thing for about 5 hours.

An hour before you want to pull your pork out of the crock pot…prepare your base for your chili.

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In a large pot, mix 1 can of tomato paste with 4 cups of beef broth and half an envelope of onion soup mix.  Start on medium-high heat…while you add the rest of ingredients.

fresh salsa and canned tomatoes

Add 4 cups of fresh salsa from the your local grocery deli.  (Harmon’s, for us Utahns.)   (The fresh salsa has all the flavor conveniently all chopped and ready for you.)   And 1 can of stewed tomatoes.

Seasonings for Pulled Pork Chili

Add all your seasonings to your pot.  Once the chili starts to boil, turn your heat down to medium-low uncovered.  By doing this, it will allow the chili to thicken.  Don’t forget about it completely!  Stir it often and keep it at a low simmer.

Once your sauce starts to thicken up (after about 45 minutes), you can then pull out your pork roast.   Do not shred it completely into little pieces…it will come apart more when you stir it into your chili.

Pulled Pork for Chili

   (Note:  I apologize for the not-so great lighting below–a dark storm was rolling in.  But, I wanted to show you what the pork should look like when you put it in your already thickened chili.)

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Let it finish simmering on low for about 10 minutes…just to marry the pork and flavors all together.

Pulled Pork Chili - Simply Gloria #chili

My husband and I pour this over tortilla chips and melted pepper jack cheese on top.  And a bowl of chili on the side!

Pulled Pork Chili - Simply Gloria Blog

What is your favorite way to eat chili?

This post is linked up to party with Your Home Based Mom!

Pulled Pork Chili
Prep time: 
Cook time: 
Total time: 

 

Ingredients
  • ¼ cup olive oil
  • 2 teaspoons paprika
  • 1 teaspoon thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • pepper
  • 1 can french onion soup
  • 2 pounds pork sirloin roast
  • 1 (6 oz.) can tomato paste
  • 4 cups beef broth
  • ½ envelope of french onion soup mix
  • 4 cups fresh salsa
  • 1 (14 oz.) can stewed tomato
  • 2 tablespoons chili powder
  • 1 and half teaspoon cumin
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon thyme

Instructions
  1. To prepare the pork roast:
  2. Put your seasonings (paprika, thyme, onion and garlic powder, kosher salt and pepper) in a small bowl with olive oil. Cover the entire pork with it. Sear it in an already heated frying pan on medium-high heat for 2 to 3 minutes on each side.
  3. Put into crock pot and pour the can of french onion soup and a few dashes of worcester sauce.
  4. Cook for 5 hours on low heat.
  5. Prepare your chili base 1 hour before pulling the meat out of slow cooker:
  6. In a large pot, mix 1 can of tomato paste with 4 cups of beef broth and half an envelope of onion soup mix. (Medium-high heat)
  7. Add 4 cups of fresh salsa and 1 can of stewed tomatoes.
  8. Add the chili powder, cumin, paprika, onion and garlic powder, and thyme.
  9. When it comes to a boil, reduce heat to medium-low uncovered. And let it simmer.
  10. Stir the chili often.
  11. Once the sauce starts to thicken up (after about 45 minutes), pull out the pork roast out of the slow cooker.
  12. Shred into large pieces and stir into the chili.
  13. Let it all simmer for 10 more minutes to pull all the flavors together with the pork.
  14. Enjoy!

Notes
Recipe Source: Gloria Phillips (SimplyGloria.com) Inspired by my son’s award winning chili of 2012 (=

Comments

  1. says

    Hi Gloria! I just found your blog! I’ve got to check out your archives. I am a brand new blogger too! I LOVE checking out all sorts of blogs, DIY, cooking, health and fitness, you name it! I can’t wait to try the recipes on your site! I would love it if you came to visit me too!
    Amy @ Fun With Family and Fitness recently posted…Change is goodMy Profile

    • says

      Thanks, Jenn! I love to add some onion soup mix in a lot of recipes– like gravy, stews, etc. It adds a bit more (intense) flavor to the dish. (=

    • says

      Thanks, Sally! It’s truly two of the best things put together. Especially, when the pork roast is slow cooked on a grill! When you make some, tell me what you and your sweetie think about the pulled pork in your chili! (=

  2. Laura says

    Greetings from Melbourne, Australia.

    I made your pulled pork chilli today and the flavours were tremendously delicious! I followed the recipe as best I could however here the supermarkets do not sell fresh salsa. I substituted with a jar of salsa, chopped tomatoes and Mexican beans (i wanted the added texture). Otherwise all other ingredients were included. The heat is there but not unbearable. I real winner and very moreish!

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