This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

First Blue Ribbon! Pulled Pork Sriracha Chili

  • Filter
  • Time
  • Show
Clear All
new posts

    First Blue Ribbon! Pulled Pork Sriracha Chili

    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. Rest in fridge for 12 hours.

    Hit the butt with a light spray of cooking oil. Rub liberally with Meathead’s 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 mélange of flavors and textures made lots of smiles, and my first ever cooking blue ribbon.

    Thank you Meathead, Amazing Ribs, and The Pit!

    Click image for larger version

Name:	Pulled Pork Sriracha Chili.JPG
Views:	155
Size:	175.0 KB
ID:	119699

    Congrats LifebyC! That's a great accomplishment! Thank you for sharing the recipe.


      @LifebyC!, Thanks for your Post! I am going to borrow your Chile Recipe if I May? 👍👍👍👍👍. Dan


        Awesome job, very cool of you to share!


          WTG Man!


            That looks and sounds amazing. I can't believe that you were will to share your recipe. Thanks a lot for doing that.


              Looks great, congrats!


                That looks lovely! I especially like the 3 kinds of beans, corn and PORK! Going to have to try this recipe out. Thanks so much for sharing and congratulations!


                  well done!!


                    * adopts a texas accent * People that know beans about chili know there ain't no beans in chili! *texas accent off*

                    good job on teh blue ribbon, LifebyC !!!! I'm going to try your recipe sometime in the near future. i haven't found a chili recipe that will take better than fourth place... most of the people in these parts think of chili as a watery tomato-y stew with no flavor and no heat. and for the love of all things holy, they include * gasp * elbow mac noodles! I get it that mom's will add that to stretch the budget and feed a family, but... seriously. My approach is more straight forward texas red and i do throw a can of red kidney beans in for a texture, but i guess i'm weird that way.


                    • Nate
                      Nate commented
                      Editing a comment
                      CurlingDog , they added a new sub category under the recipes forums for soups, chili, and stews... I've been trying to get some good info on Competition style and Texas style chili... any posts or info in there would be greatly appreciated.

                    Oh man... I was wondering what I was gunna cook this week... now I know...


                      Congrats LifebyC



                        I've l've already copied the recipe and will use it soon.


                          Thanks for posting the great recipe and congrats! Will be trying it soon. I am planning on dining on the pulled pork and then using the chili recipe for the leftover meal. I did the same game plan with my PitBoss Chuck recipe. Dined on it the first night and made rolled tacos aka toquitoes to some more my leftover meals.
                          Any follow up on the cook off details would be appreciated.


                            I gave this recipe a shot. It turned out great and I will do it again for sure. Thanks so much for sharing!



                            No announcement yet.


                            These are not paid ads, they are a curated selection of products we love.

                            All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                            Use Our Links To Help Keep Us Alive

                            Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.

                            Our Favorite Backyard Smoker

                            The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.

                            Bring The Heat With Broil King Signet’s Dual Tube Burners

                            3 burner gas grill

                            The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood including dual-tube burners that are able to achieve high, searing temps that rival most comparatively priced gas grills. Click here to read our complete review.

                            The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                            kamado grill
                            Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.

                            The Cool Kettle With The Hinged Hood We Always Wanted

                            It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make their 22″ Pro Cart a great alternative! Click here for more about what makes this grill special.