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Pulled pork chili?
Comments
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Don't recall such a thread, but why not lead the way?
Just a personal thing, but if I did such a chili I most certainly would use chopped pulled pork instead of pulled pork!Re-gasketing America one yard at a time. -
RRP said:Don't recall such a thread, but why not lead the way?
Just a personal thing, but if I did such a chili I most certainly would use chopped pulled pork instead of pulled pork!
Beautiful and lovely Villa Rica, Georgia -
For traditional chili my vote would be a hard no. But opinions and a holes...
You can can make a killer roasted pepper pulled pork stew."Brought to you by bourbon, bacon, and a series of questionable life decisions."
South of Nashville, TN
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Make some Pozole rojo.
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Brunswick stew? Not traditional chili but it’s pretty good. That was a hit here a few years back
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Can’t be nasty. Go for it.
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If you use the search feature, you will find a couple great recipes using pulled pork in “green chili”. I made some last week and it does not disappoint.
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I toss pulled pork in chili sometimes. I don't do 50/50. I do mostly chili grind, some ground sausage, and then add in pulled pork. Maybe 10-15% pulled pork. Good stuff. I think a 50/50 would work great.Aledo, Texas
Large BGE
KJ Jr.
Exodus 12:9 KJV
Eat not of it raw, nor sodden at all with water, but roast with fire; his head with his legs, and with the purtenance thereof. -
I was looking at some very old chili recipes, and was surprised to find a number that included pork. The ratio was more like 20 - 25% pork, and in a few of the recipes, the pork was browned 1st, I'm supposing to provide fat for the initial beef browning.
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Don't bother with the ground beef. Just make a good traditional Chile Verde with pork.Killit_and_Grillit said:For traditional chili my vote would be a hard no. But opinions and a holes...
You can can make a killer roasted pepper pulled pork stew.
Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
I like to put chili on top of my pulled pork sandwiches. Does that count?
Rhode Island -
im not a fan of how pulled pork shreds into hair like pieces when it simmers for a while. what ive done with the pulled pork for other stews like brunswick is run it thru a grinder before heating it back up, that would work for chili for me.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I’m in agreement about not being so huge about the texture of pulled pork in a chili. I’d definitely be more likely to take the pork to 175-180 (rather than 200ish for pulling) and then cube for chili.
LBGE
Pikesville, MD
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I do pulled chicken in my chili. I can't be too different than pork"The pig is an amazing animal. You feed a pig an apple and it makes bacon. Let's see Michael Phelps do that" - Jim Gaffigan
Minnesota -
Here is a green chili recipe that I have been using for many meals, pulled pork or cubed pieces work just as well.
http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=962512&catid=1
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I wouldn't be afraid to try a white chili version using PP.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
ColtsFan said:I wouldn't be afraid to try a white chili version using PP.
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Richard Fl said:ColtsFan said:I wouldn't be afraid to try a white chili version using PP.~ John - https://www.instagram.com/hoosier_egger
XL BGE, LG BGE, KJ Jr, PK Original, Ardore Pizza Oven, King Disc
Bloomington, IN - Hoo Hoo Hoo Hoosiers! -
Just ate for lunch fire roasted salsa, topped with shredded pork loin in green chile sauce, topped with cheese that melted when it all was nuked.
It was kind of chili-like. It also was stew-like. Delish.It's a 302 thing . . . -
All of this cultural appropriation of chili is shameful. (Said someone in Texas, probably)
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Legume said:All of this cultural appropriation of chili is shameful. (Said someone in Texas, probably)Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
Not to be pedantic, but it appears chili, red chili, is a Texas original, tho' New Mexico green chili might have started around the same time.Evidently, chili was a dish made up by colonists from the Canary Islands brought into the San Antonio area by the Spanish. Thus the use of lots of cumin in the recipe, that being standard for the islands and the whole of north Africa.From a few things I've read, chili was sometimes formed into bricks, like pemmican, and used as a long lasting trail food that could be carried in a leather sack.
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Not to be pedantic, but it appears chili, red chili, is a Texas original, tho' New Mexico green chili might have started around the same time.
I am sure the folks in Texas and New Mexico may have some interesting discussions of the origins of chili. Not sure about the same time though. The Spanish settled in New Mexico earlier than they did in Texas (over 100 years).Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
this ancient portuguese recipe looks an awful lot like chili cept for the cinnimon and allspice
2 lbs chuck, cut into bite-size cubes
5-6 garlic cloves, crushed or mincedpiri piri pepper
1 Tbsp red pepper flake
2 Tbsp Kosher salt2 Tbsp olive oil
1 large onion, chopped
3-4 garlic cloves, chopped
1 Tbsp tomato paste
1-2 c. white wine and/or stock
1 tsp allspice
1 bay leaf
1/2 tsp cumin
1 cinnamon stickToss the meat, garlic, pepper flake and salt in a large bowl, combine well and let rest in the refrigerator for a couple of hours. The meat will turn a brilliant shade of red. stew for hours. the cinnamon and allspice just makes it better. serve it on a potato
fukahwee maineyou can lead a fish to water but you can not make him drink it -
gdenby said:From a few things I've read, chili was sometimes formed into bricks, like pemmican, and used as a long lasting trail food that could be carried in a leather sack.
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better than the texas imitation
fukahwee maineyou can lead a fish to water but you can not make him drink it -
I would not use that much pulled pork. I use about 1 pound of hamburger meat and about 1/4 pound or even a little less of the pork to mix in. I would definitely chop it. Thinking about making a batch myself this week.
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I use 50/50 beef and chopped pork in mine. Do not forget the can of PBR.
Medium BGE, Large KJ, 22 Backstone, vintage U.S. made Treager,
Sioux Falls SD
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