Best Five Chile Pulled Pork Recipes

HATCH CHILE CHOPPED PORK

Hatch Chile Chopped Pork image

Slow-braised pork shoulder seasoned with fire roasted hatch chiles, garlic and spices makes a great filling for loose meat sandwiches, cassseroles and enchiladas. Feeds a crowd

Provided by Charles Smith

Time 4h18m

Number Of Ingredients 16

Ingredients

1 5-pound pork shoulder
2 medium onions (chopped)
1 bell pepper (chopped)
1 12-ounce beer
2 cups fire roasted hatch chiles (peeled, seeded & chopped)
2 teaspoons oregano
3/4 cup salsa
2 teaspoons ground cumin
1 1/2 teaspoons kosher salt
1 teaspoon black pepper
1/4 cup cilantro (chopped, for garnish (optional))
8 soft kaiser or sandwich rolls
2 ripe tomatoes, (sliced)
2 cups arugula
8 slices provolone cheese
4 cups Beer Braised Hatch Chile Chopped Pork

Steps:

Cut the pork shoulder into cubes and transfer to a slow cooker. Add the onions, green pepper and beer. Stir to combine. Turn the cooker onto high. Cover and braise for one hour.
Stir in the hatch chiles, salsa, cumin, salt and pepper. Cover and continue to cook for 2-3 hours or until pork is cooked through and very tender.
Place a sieve over a bowl and transfer the pork to the sieve. Drain well -- reserving the braising liquid.
Place the pork on a cutting board and roughly chop. Transfer pork to a bowl and moisten it with some of the braising liquids (about 1/3-2/3 cup). Add the chopped cilantro and serve.

Nutrition Facts : Calories 407 kcal, Carbohydrate 27 g, Protein 38 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 102 mg, Sodium 879 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

THE BEST PULLED PORK

The Best Pulled Pork image

Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.

Provided by Food Network Kitchen

Categories main-dish

Time 5h

Yield 8 servings

Number Of Ingredients 15

Ingredients

1 to 2 tablespoons chipotle chile powder
1 tablespoon plus 1 teaspoon kosher salt
1 tablespoon Hungarian paprika
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons freshly ground black pepper
1/2 cup packed dark brown sugar plus 2 tablespoons
One 4-pound boneless pork butt
1 cup barbecue sauce
1 cup apple cider
3/4 cup ketchup
1 tablespoon Dijon or yellow mustard
1 tablespoon Worcestershire sauce
8 potato rolls, toasted
Coleslaw, for serving

Steps:

Whisk together the chile powder, salt, paprika, garlic powder, onion powder, black pepper and 2 tablespoons of the brown sugar in a small bowl until completely combined and no lumps remain. Spread the spice rub evenly over the pork butt, pressing it into the flesh on all sides. Let the pork sit at room temperature for at least 1 hour or wrap tightly with plastic wrap and refrigerate for up to 48 hours.
Position a rack in the lower third of the oven and preheat to 275 degrees F.
Whisk together the barbecue sauce, apple cider, ketchup, mustard, Worcestershire sauce and the remaining 1/2 cup brown sugar in large Dutch oven or other heavy large pot until combined. Transfer the pork and any accumulated juices to the pot, turning the pork to coat it with sauce. Bring the sauce to a boil over medium-high heat. Then cover, transfer to the oven and bake until the pork is very tender and easily shreds when pulled apart with a fork, 3 to 3 1/2 hours. Let the pork cool uncovered for 30 minutes.
Reserve 1 cup of the sauce for serving, then smash the pork into the remaining sauce with a potato masher; it should fall apart and shred completely. Stir to combine the pork with the sauce. Serve on toasted potato rolls topped with coleslaw. Pass the reserved sauce.

SLOW-COOKER PULLED PORK CHILI

Slow-Cooker Pulled Pork Chili image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 5h20m

Yield 8 to 10 servings

Number Of Ingredients 17

Ingredients

2 tablespoons tomato paste
2 tablespoons vegetable oil
2 tablespoons chili powder
1 tablespoon ground cumin
4 cloves garlic, minced
2 onions, minced
3 pounds boneless pork shoulder, trimmed of excess fat and cut into 1-inch cubes
2 cups chicken stock
1 tablespoon chipotle adobo sauce
1 tablespoon kosher salt, plus more if needed
Two 15-ounce cans great Northern beans, drained and rinsed
1 1/4 cups smoky BBQ sauce
1 cup sour cream
1/4 teaspoon garlic powder
2 cups crushed pork rinds
4 scallions, thinly sliced
Blue corn chips, for serving

Steps:

Mix together the tomato paste, vegetable oil, chili powder, cumin, garlic and onions in a microwave-safe bowl. Cover the top of the bowl with a very wet paper towel. Microwave for 5 minutes. Transfer the mixture to a slow cooker.
Add the pork to the slow cooker along with the stock, adobo sauce, salt, beans and 1 cup of the BBQ sauce. Cook on high until the pork is cooked through and tender, 4 to 5 hours (or on low for 6 to 8 hours). Skim any excess fat off the top and discard. Adjust the seasoning if necessary.
In a small bowl, mix together the sour cream, garlic powder and remaining 1/4 cup BBQ sauce.
Top the chili with the sour cream mixture, pork rinds and scallions. Serve with the chips on the side or crumbled on top.