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Leftover Pulled Pork for Chili?

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    Leftover Pulled Pork for Chili?

    I recently thawed out some pulled pork made this past summer and need a way to use up about 2-3 pounds.
    Anyone have a solid pulled pork chili recipe? I like beans but could skip them if the recipe was right.

    Random internet searches turn up too much noise - I trust the Pit more than a bunch of blogs.

    #2
    Although I don’t care for the smoke profile in the chile that I make (New Mexican red chile) you could follow my carne adovada recipe fairly closely and see how you like that. I’ve tried it this way and just didnt like the smoke, I’m a bit of a traditionalist when it comes to certain foods - New Mexican food being one.

    In my recipe posted on here in the Pit, I brown the cubed pork then add my chile. For you, just start with a bit of garlic as I do with my recipe then begin where the recipe adds in the blended red chile and go from there. You could add in the beef base to the red chile once it’s warm and then add in the pork. It’s a simple recipe, and very few ingredients.

    hope this helps.

    https://pitmaster.amazingribs.com/fo...-carne-adovada
    Last edited by barelfly; December 30, 2022, 08:29 AM.

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      Your quote: "For (pulled pork), just start with a bit of garlic, then begin where the recipe adds in the blended red chile and go from there."

      Great idea! I just added that note to the recipe that I already had in Paprika.

      Thanks.

      Kathryn

    • barelfly
      barelfly commented
      Editing a comment
      Hope that helps, Kathryn fzxdoc - I also add in beef base or beef bouillon while browning the cubed pork. That may be something to try, or, stay away from. I feel it provides some depth to the chile, but with the smoked pork? So perhaps vegetable base? Or just keep with same?

      I’ll make the edit above as well.

    #3
    Making Sinaloa style chilorio is another option. That'd be mostly about adapting a recipe so that you don't over re-cook the pork, and frying the adobo in pork fat. Chilorio isn't a stew like a Carne con Chile, but it's fantastic stuff.

    Comment


    • fzxdoc
      fzxdoc commented
      Editing a comment
      What do you use it for, mostly, tacos? I've never made a Mexican lasagna (not really a casserole person) but Patti J. suggests that as a vehicle for this delicious-looking meat dish.

      Thanks for the link.
      Kathryn

    • barelfly
      barelfly commented
      Editing a comment
      Very similar to carne adovada, but more adobo style red than what I use for New Mexican adovada.

      This chilorio reminds me of birria with some of the spices added in.

      Thanks for sharing this mnavarre

    • ofelles
      ofelles commented
      Editing a comment
      Sounds good. On the list.

    #4
    Chile Verde! For the win

    So tomorrow night I am tasked with making dinner for our men's Bible study get-together. We'll also have 2 ladies in the house, should be maybe 10-13 total. So... I've got a big pork half-loin roast, I dunno, maybe 3-4 lbs or so. I think I'll chunk that up into good-sized cubes and get a hard sear in a cast-iron skillet.

    Comment


    • ofelles
      ofelles commented
      Editing a comment
      Oh yes!

    #5
    Ive done it several times and find it lacking compared to brisket. Pulled pork just isn’t hardy/ strong enough ( in my opinion based on my pork and chili recipe) to impart the flavor I want.
    Great on nachos and tacos and still pretty damned good in huevos rancheros.


    EDIT: I am sorry I swore I read that as a will it work not a I need a recipe.
    Last edited by CHNeal; December 30, 2022, 09:53 AM.

    Comment


      #6
      When I make my chili, I use beef cubes. Brown the meat, sweat onions and green pepper, then add the remaining ingredients, and let simmer for 4 or 5 hours.
      I think if I were going to make it using left over pulled pork, I would just use the same formula, sans beef cubes, and just add the pork at the very end. Just long enough to heat it and maybe take on a little flavor.
      Cooking it much longer than that would just turn it to mush....imo.

      Oh, and NO beans in chili!!!

      Comment


      • CHNeal
        CHNeal commented
        Editing a comment
        Oh you just had to go there didn’t you?!

      • Finster
        Finster commented
        Editing a comment
        Somebody's gotta be that guy...lol

      #7
      I think you could add a pound or two to a big batch of any good chili recipe that also has brisket, chuck, etc. in it. It would make the chili extra meaty and you'd have plenty to go around. Some people add beans to chili to stretch the dish. Adding pulled pork is a more meaty way to stretch the dish. It's worth a try.

      For a delicious chili recipe, my go-to is Malcolm Reed's Smoked Chuck Chili. You could add pulled pork to it easily, I would think. Also, Troutman has a good one here on The Pit. This topic has some good chili links as well.​​​

      If you want to use pulled pork exclusively in a chili then any good chicken chili recipe might be a good place to start, since pork and chicken are often interchangeable in recipes.

      All this said, pulled pork really shines in a red posole or a chili verde dish. (See the links in earlier posts from barelfly and ecowper ).

      Pulled pork nachos or tacos or simply BBQ Pulled Pork sammies (with fav BBQ sauce mixed in with the pork) are quick options too.

      Kathryn
      Last edited by fzxdoc; December 30, 2022, 08:03 AM.

      Comment


      • ecowper
        ecowper commented
        Editing a comment
        Chili Verde is one of my favorite fall dishes. In September and October, every year, my wife makes it with peppers and tomatillos harvested from our garden.

      #8
      Are you saying you don’t trust the new york times food bloggers?

      Comment


        #9
        This is why I have long been resistant to using smoked pork or venison in recipes heavily flavored with spices…

        The meat or smoke flavor is the reason I had smoked pork or venison in the first place…

        My answer is you can use your smoked pork in any meat included recipe… but it will wind up getting lost in the other flavors…. Chili is definitely a spice heavy recipe… on purpose…

        If I want the best of beef, I cook a steak…
        If I want to fix my pulled pork craving, I fix a sandwich with a little Duke’s Mayo…
        If I want chili… I’ll let beef be the spice carrier…

        Disclaimer: This is a personal opinion… and was not gleaned by reading nyt articles…

        Comment


          #10
          jtw I'll add my favorite use for leftover pulled pork: the pulled pork omelette. Using your favorite omelette technique add the pulled pork, cheese of choice (for me it is my smoked pepper jack) and then drizzle with enchilada sauce (I make my own from Hatch red chile powder). Add an English Muffin dripping in butter and some crispy hash browns and you have a very yummy breakfast indeed.

          Comment


          • HawkerXP
            HawkerXP commented
            Editing a comment
            oh yes, to the omelette. I'll also spread some on pizza!

          #11
          You may want to try this. It has become a favorite recipe for left over pulled pork in my house: https://thelocalpalate.com/recipes/brunswick-stew-2/

          Comment


            #12
            I would go the Brunswick stew route too. Make that and some corn bread and you’re set

            Comment


              #13
              We have chopped leftover pulled pork and used it instead of beef. it was good.
              We mostly use pulled pork for pulled pork Nachos.

              Comment

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