Chili Pulled Pork

By The Canadian Living Test Kitchen

Tested till perfect

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Chili Pulled Pork

This recipe makes 6 servings

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Nutritional Info
Per serving: about -
cal 628628 cal
pro 41 g41g pro
total fat 39 g39g total fat
sat. fat 32 g32g sat. fat
carb 30 g30g carb
fibre 4 g4g fibre
chol 153 mg153mg chol
sodium 1,018 mg1,018mg sodium
potassium 1,189 mg1,189mg potassium
% RDI: -
calcium 1313 calcium
iron 4848 iron
vit A 1818 vit A
vit C 1212 vit C
folate 1111 folate

More great recipes from this menu:

  • Preparation time: 5 minutes
  • Total time : 3-1/2 hours
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 2 tbsp vegetable oil 2 tbsp vegetable oil
  • 3 lb boneless pork shoulder 3 lb boneless pork shoulder
  • 1-1/2 tsp salt 1-1/2 tsp salt
  • 3 onions , chopped3 onions, chopped
  • 4 cloves garlic , minced4 cloves garlic, minced
  • 1-1/2 cups bottled strained tomatoes , (passata)1-1/2 cups bottled strained tomatoes, (passata)
  • 1 cup water 1 cup water
  • 1/3 cup cider vinegar 1/3 cup cider vinegar
  • 1/4 cup chili powder 1/4 cup chili powder
  • 1/4 cup fancy molasses 1/4 cup fancy molasses
  • 2 tbsp packed dark brown sugar 2 tbsp packed dark brown sugar
  • 1 tsp dried oregano 1 tsp dried oregano
  • 1 tsp ground cumin 1 tsp ground cumin
  • 1 tsp ground coriander 1 tsp ground coriander
  • 1/4 tsp pepper 1/4 tsp pepper
  • 1 oz unsweetened chocolate , chopped1 oz unsweetened chocolate, chopped

Preparation

In Dutch oven, heat oil over medium- high heat. Sprinkle pork with 1 tsp (5 mL) of the sa< brown pork all over. Remove to plate. Drain all but 1 tbsp (15 mL) fat from pan.

Add onions and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.

Add tomatoes, water, vinegar, chili powder, molasses, brown sugar,oregano, cumin, coriander, pepper and remaining sa< bring to boil, scraping up brown bits. Stir in chocolate until melted.

Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300°F (150°C) oven, turning once, until tender, about 3 hours.

Transfer pork to large bowl and tent with foil; let stand for 15 minutes. With forks, shred or “pull” pork, discarding skin and fat.

Skim fat from sauce. Return pork to sauce. Heat until bubbling.

Additional information : Switch It Up

Chili Braised Brisket
Replace pork with 4 lb (2 kg) beef brisket. Omit browning. Place brisket in roasting pan; pour sauce over top, turning to coat. Cover and braise in 325°F (160°C) oven until fork-tender, about 3-1/2 hours. Remove from pan and tent with foil; let stand for 10 minutes before slicing across the grain. Serve with sauce.

Makes 8 to 10 servings.

Source : Canadian Living Magazine: November 2010

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