Can we please talk about what the hell happened to the weekend?! I’m almost 100% positive that we skipped Saturday. I remember Friday night and then there was Sunday morning, but I don’t really think we got a Saturday… Who do we talk to about this?
Sunday I woke up at THE crack of dawn- like before the sun even decided to show up – and volunteered for a walk that my company puts on every year to benefit schools in our area. It was my one nice thing I do a year, and yes, it did take me until October to get that nice thing done, but I’m glad I don’t have to do it around the holidays. All jokes aside – it was actually a really good time, I got to watch the sunrise over the ocean, and it does a lot for our community. I am exhausted though. Like, 5am isn’t much fun on a weekday day… it sure as hell isn’t fun on a Sunday.
So Saturday night (shit… well I guess I did get my Saturday) I threw a pork roast in the crockpot and let that baby just cook slow and low. It was done when I woke up and I just let it hang on warm while I did my good deed and then came home and proceeded to make this delicious and SPICY pulled pork chili.
The spice factor is all up to you. I love a good amount of heat and lately I feel like my jalapenos haven’t been that spicy. Does anyone think jalapeno have more and less spicy batches? Sometimes I’ll have one and it’ll light your mouth of fire and then on another occasion it’ll taste like nothing. Either way, I loaded up this time (three! – seeds AND ribs) and you can definitely tell. You can totally omit the jalapeno or put in 1 or 2, or use a serrano – your preference here.
You can also cook this pulled pork chili a few different ways. You can throw it all in a crockpot (if you do, you’ll want a trimmed piece of pork) and let it go until the meat is cooked. You can do it on top of the stove or you can do what I did and marry those two. I cooked the pork shoulder in the crockpot and then did the rest of the chili on the stove. Mostly, because I bought a big pork shoulder and wanted to split half of the meat for tacos and half for chili. It really makes your pork go a LONG way.
Whatever you do, it’s guaranteed to be delicious. I served this with some shredded sharp cheddar cheese, a little cilantro (which I love on EVERYTHING!), and sour cream. Plus – PLUS! – I made pumpkin jalapeno cornbread which I will be sharing with you later this week.
So just wait until then, make both recipes, and then have the most delicious dinner ever!
- 4 pound bone in pork shoulder roast (2 pound boneless pork shoulder roast, trimmed if putting everything in crockpot)
- ½ cup water
- 1 tablespoon olive oil
- 1 onion, diced
- 2 garlic cloves, minced
- 1-3 jalapenos (*more or less depending on preference, ribs and seeds removed if desired)
- 1 15-ounce can pinto beans, rinsed and drained
- 2 15-ounce cans diced tomatoes
- 1 8-ounce can tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons smoked paprika
- 1 tablespoon cumin
- 2 teaspoons dried oregano
- salt and pepper, to taste
- 8 ounces chicken broth
- In a crockpot, add water and 4 pound bone-in pork roast. Cook on low for 8-10 hours or until roast is pulling away from bone. Shred discarding any fat.
- Once roast is cooked, in a medium saute pan heat olive oil and saute onion, garlic and olives until soft, about 2-3 minutes.
- Add pinto beans, diced tomatoes, tomato sauce and seasonings. Season with salt and pepper to taste.
- Add chicken broth and pulled pork.
- Bring to a boil and let simmer for 30 minutes.
- Serve topped with cheddar cheese, cilantro, sour cream or any of your favorite toppings.
- *** If cooking everything in a crock pot, combine all ingredients (omit olive oil) and cook for 8-10 hours on low. Shred pork and return to slow cooker. Serve!