This is a recipe I came up with after smoking some pork one weekend and we needed to eat up the left overs so they wouldn’t go bad. It was a hit with the family. I also do competition BBQ some weekends and sometimes we enter the “anything but” category. We needed a dish for one competition so I made this. It was a hit with my team and came in third.
4 cloves of crushed garlic
2 TBLS Olive Oil
1 bottle Woodchuck Cider (your choice of flavor)
1/4 Cup soy sauce
2 TBLS Worcestershire Sauce
2 TBLS Apple cider vinegar
2 TBLS Mustard BBQ sauce
1lb smoked pulled pork (no sauce)
1 roasted pablano pepper
2 roasted bell peppers (red and yellow)
1/4 tsp cayenne pepper
1/4 tsb black pepper
1/4 tsp celery salt
1/4 tsp paprika
1 tsp Chili powder (or to taste)
1 can diced tomatoes
1 can black beans
- Dice the onion and saute in a pan with the olive oil and garlic until it is translucent.
- Add cider, soy sauce, worcestershire sauce, apple cider vinegar and BBQ sauce; bring it to a boil and let it reduce down.
- Add the pork and mix it in.
- Chop up the roasted peppers and add them to the pot. Let it simmer for a bit. (you can put it in a crock pot at this point to let it simmer for a while or to keep it hot when serving)
- Add all the dry spices and mix it up.
- Add the tomatoes and the black beans and mix it up. Let it simmer until the smell makes you want to dig in.
I like to smoke the peppers when I make BBQ pork which gives the chili another level of flavor. When I make this I add some of my rub and use the mustard sauce I make. I have found the heat in it comes after the initial flavor to the back of your throat but it is not overpowering.