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Apple Cider Pulled Pork Chili
Andre Lewis

Apple Cider Pulled Pork Chili

Apple cider softens the edges of smoky chile and pork shoulder, but this is still a savory red chili. The fresh apple waits until the last forty-five minutes so it keeps its shape. Shred the pork coarsely; tiny strands make the whole bowl feel like sandwich filling.
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Prep Time 20 minutes
Cook Time 8 hours 30 minutes
Total Time 8 hours 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 3 lbs boneless pork shoulder cut into 3 large pieces
  • 2 tsp kosher salt
  • 1 cup diced yellow onion
  • 3 cloves garlic minced
  • 2 tbsp ancho chile powder
  • 1 tsp smoked paprika
  • 28 oz canned crushed tomatoes
  • 30 oz canned pinto beans drained and rinsed
  • 1 1/2 cups unsweetened apple cider
  • 1 cup low-sodium chicken broth
  • 1 large firm apple peeled and cut into 1/2-inch cubes
  • 1 tbsp apple cider vinegar

Method
 

  1. Season the pork with the salt and place it in a 6-quart crockpot.
  2. Add the onion, garlic, ancho powder, paprika, tomatoes, pinto beans, cider and broth and stir around the pork.
  3. Cover and cook on low for 7 hours until the pork reaches at least 145°F and separates under a fork.
  4. Shred the pork into chunky bite-size pieces, stir in the apple, and cook covered on high for 45 minutes until the apple is tender but not collapsed.
  5. Stir in the vinegar and rest the chili uncovered for 15 minutes before serving.