First Blue Ribbon! Pulled Pork Sriracha Chili
Hi Pit! As I've said elsewhere, and without exaggeration, discovering Amazing Ribs, digital thermometers, and an electric pellet grill, has improved my cooking more in the past year than my previous entire life. I just won my first blue ribbon! Granted, it was a small, local chili cook-off, but still! I've entered every single year, and never even placed, and then, after finding this site, and combining some ideas of my own- BINGO! Enjoy!
LifebyC's Pulled Pork Sriracha Chili
5-6 lb pork butt
Meathead's Memphis Dust (except 1/3 cup fresh Hungarian paprika, not ½ cup, because of all the other heat).
Rinse and then trim most of the fat off the pork butt. Dry completely. Sprinkle with coarse kosher salt (1/2 tsp coarse Kosher salt per pound of trimmed meat, OR 1/4 tsp table salt per pound of meat). Rest in fridge for 12-24 hours.
Hit the butt with a light spray of cooking oil. Rub liberally with Meathead' Memphis Dust (reduced paprika). Rest in fridge another 12 hours.
Another super light dusting of cooking oil spray and Meathead's Memphis Dust, and on the Rec Tec Mini @ 225 with Cookin' Pellets Perfect Blend and a ThermoWorks ChefAlarm leave-in digital thermometer.
about 6 hours later the butt stalled @ 162. Time to start the chili:
Chili Fixins (makes 7 quarts when you add the pulled pork)
1 can (16 oz) black beans, low salt, drained
1 can (16 oz) red kidney beans, low salt, drained
1 can (16 oz) white kidney (cannellini) beans, drained
1 can (16 oz) diced tomatoes, NOT drained
1 big can (29 oz) tomato sauce
1/3 cup Sriracha hot sauce
3 green peppers, seeded and chopped
2 white onions, chopped
8 cloves garlic, chopped
2 tsps garlic powder
2 tsp cumin
1 tsp sugar
½ tsp allspice
1 small can, or ½ large can of no salt added corn kernels (5-7 oz) drained
Mix all ingredients EXCEPT for the corn in a large (7qt) crock pot on low for 4-6 hours while the pork finishes on the grill.
When the pork butt hits 200-203 (this one took 12 hours total), pull it and put the pulled pork INCLUDING the bone in the crock pot with everything else. Don't eat too much of the bark while pulling! It's amazing in the chili!
I know! Still, don't do it!
One hour before judging, I removed the pork bone, added the corn kernels, and turned the heat down from “low" to “warm"... wanted to give the corn time to warm up, but not get mushy... wanted a bit of a corn “crunch", and got it.
Some of the folks (everyone voted) garnished with shredded Mexican cheese blend, chopped green onion (I recommend against adding more raw onion, but hey, no rules!) sour cream, even Fritos. But more than half of the folks tasted it first, and proceeded to eat it nekkid. That was (almost) as cool as the blue ribbon.
I think the semi-subtle hot/sweet/smoke of the Sriracha is the perfect heat to add to the pulled pork chili, and the melange of flavors and textures made lots of smiles, and my first ever cooking blue ribbon.
Thank you Meathead, Amazing Ribs, and The Pit!
Hi Pit! As I've said elsewhere, and without exaggeration, discovering Amazing Ribs, digital thermometers, and an electric pellet grill, has improved my cooking more in the past year than my previous entire life. I just won my first blue ribbon! Granted, it was a small, local chili cook-off, but still! I've entered every single year, and never even placed, and then, after finding this site, and combining some ideas of my own- BINGO! Enjoy!
LifebyC's Pulled Pork Sriracha Chili
5-6 lb pork butt
Meathead's Memphis Dust (except 1/3 cup fresh Hungarian paprika, not ½ cup, because of all the other heat).
Rinse and then trim most of the fat off the pork butt. Dry completely. Sprinkle with coarse kosher salt (1/2 tsp coarse Kosher salt per pound of trimmed meat, OR 1/4 tsp table salt per pound of meat). Rest in fridge for 12-24 hours.
Hit the butt with a light spray of cooking oil. Rub liberally with Meathead' Memphis Dust (reduced paprika). Rest in fridge another 12 hours.
Another super light dusting of cooking oil spray and Meathead's Memphis Dust, and on the Rec Tec Mini @ 225 with Cookin' Pellets Perfect Blend and a ThermoWorks ChefAlarm leave-in digital thermometer.
about 6 hours later the butt stalled @ 162. Time to start the chili:
Chili Fixins (makes 7 quarts when you add the pulled pork)
1 can (16 oz) black beans, low salt, drained
1 can (16 oz) red kidney beans, low salt, drained
1 can (16 oz) white kidney (cannellini) beans, drained
1 can (16 oz) diced tomatoes, NOT drained
1 big can (29 oz) tomato sauce
1/3 cup Sriracha hot sauce
3 green peppers, seeded and chopped
2 white onions, chopped
8 cloves garlic, chopped
2 tsps garlic powder
2 tsp cumin
1 tsp sugar
½ tsp allspice
1 small can, or ½ large can of no salt added corn kernels (5-7 oz) drained
Mix all ingredients EXCEPT for the corn in a large (7qt) crock pot on low for 4-6 hours while the pork finishes on the grill.
When the pork butt hits 200-203 (this one took 12 hours total), pull it and put the pulled pork INCLUDING the bone in the crock pot with everything else. Don't eat too much of the bark while pulling! It's amazing in the chili!
I know! Still, don't do it!
One hour before judging, I removed the pork bone, added the corn kernels, and turned the heat down from “low" to “warm"... wanted to give the corn time to warm up, but not get mushy... wanted a bit of a corn “crunch", and got it.
Some of the folks (everyone voted) garnished with shredded Mexican cheese blend, chopped green onion (I recommend against adding more raw onion, but hey, no rules!) sour cream, even Fritos. But more than half of the folks tasted it first, and proceeded to eat it nekkid. That was (almost) as cool as the blue ribbon.
I think the semi-subtle hot/sweet/smoke of the Sriracha is the perfect heat to add to the pulled pork chili, and the melange of flavors and textures made lots of smiles, and my first ever cooking blue ribbon.
Thank you Meathead, Amazing Ribs, and The Pit!
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