Skip to main content


Stout Braised Pulled Pork Chili

Stout Pulled Pork Chili

If you want to watch a culinary sports crowd get rilled up, ask what the "right way to make chili" really is. Just meat? Beans? No beans? Pork, vegetables, beef? Tomatoes? Because if you do it "wrong" you might was well be at  Morton’s and ask for ketchup with your steak. Or waltz yourself in the kitchen of a southern Grandma and boss her biscuit making ways around: you might get yourself punched.

I happen to be a bit more of a wandering chili Gypsy, the only requirement that I see necessary is a kick of heat. Some days I want beans, some days I want to pack it full of pork, chipotle stout, hold the beans and top it with pork rinds.

Regardless of your "right" way to make chili, I hope your take away from this recipe is that the braising liquid, what is left after a pork shoulder simmers in beer for 4 hours, is the perfect liquid to use in chili. It’s packed with flavor, beer, broth, spices, and meaty goodness. Don’t wash it down the drain, strain it and save it for making soup and chili. Even freezing it if you have to.

It’s like a free secret ingredient, even if you still have to fight with your brother in law about why you want to add beans.

Stout Pulled Pork Chili 2

Stout Braised Pulled Pork Chili


For the Pork

  • 1 tbs brown sugar
  • 1 tbs salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • ½ tsp cayenne pepper
  • 2.5-3 lb pork butt pork shoulder
  • 2 tbs olive oil
  • 24 ounces stout beer or porter
  • 2 cups beef stock

For the Chili

  • 2 tbs olive oil
  • 1/2 red onion diced
  • 1 red pepper diced
  • 4 cloves garlic minced
  • 1 14.5 ounce can black beans, rinsed and drained
  • 1 14.5 ounce can red kidney beans, rinsed and drained
  • 1 14.5 ounce can stewed tomatoes
  • 3-4 chipotle peppers in adobo minced
  • 2 tsp adobo sauce from chipotle can


  • 1 cup sharp cheddar shredded
  • ½ cup cilantro chopped
  • ½ cup red onion chopped
  • 1 large tomato chopped


  • In a small bowl stir together the brown sugar, salt, onion powder, garlic powder, smoked paprika, and cayenne pepper.
  • Sprinkle pork on all sides with spice mixture.
  • Heat the olive oil in a large Dutch oven until hot but not smoking. Sear pork on all sides until browned.
  • Pour the beer and beef stock over the pork.. Reduce heat to a low simmer. Add a lid at a vent and allow to cook until pork is very tender and shreds easily, about 4 hours. Remove from the pot, shred using two forks, return to the pot and allow to simmer for 5-10 minutes. Remove meat from the pot with a slotted spoon to drain off excess moisture (reserve braising liquid).
  • In a separate pot heat 2 tbs olive oil, cook the onions and red pepper until soft, about 4 minutes. Stir in the garlic. Add 1 ½ cups of the pork braising liquid, black beans, kidney beans, tomatoes, chipotle pepper and adobo sauce. Simmer for 20 minutes.
  • Serve topped with cheddar, cilantro, red onion, tomatoes and pulled pork.

Stout Pulled Pork Chili 3


Beer Braised Pulled Pork

There is nothing new about braising with beer. In fact,  it should be the standard. Beer, as with all alcohol, is a natural meat tenderizer but it’s the flavors of the beer that make for braise meat that has a truly special taste. Craft brews are known for more intense flavor profiles and will always produce a vastly superior product when cooking than a macro brew. Craft beer is truly that, a craft. I have had a soft spot for Rogue brewery for years. Rogue is beer lovers beer, and dedicated to the art of the craft. Actual real life people making really good beer. If you live on the West Coast, this Portland Oregon brewery’s beer is probably at your local grocery store. It’s one of the few great craft beers that I have a very easy time getting my hands on.

What does braising mean? What a good question. Braising just means to sear meat at a very high heat and then cook it slowly at a low heat until cooked through. I used another amazing craft beer for this recipe. Rogue’s Chipolte Ale:


Beer Braised Pulled Pork


  • 1 tbs kosher salt
  • 2 tbs brown sugar
  • 1 tbs onion powder
  • 1 tbs chili powder
  • 1 tbs ground cumin
  • 1 tbs black pepper
  • 2 tsp smoked paprika
  • 2 tsp dry mustard powder
  • 3.5 lb Pork butt It’s acctually the pigs shoulder, and sometimes called that. The actual butt is called Ham.
  • 6 cloves of garlic peeled
  • 1/4 cup olive oil
  • 3 cups Chipotle ale or smoked porter (I used Rogue’s Chipotle Ale)


  • In a small bowl stir together the salt, brown sugar onion powder, chili powder, cumin, pepper, smoked paprika and mustard powder together until combined, set aside.
  • Take out your pork and stab 6, 2 inch deep holes fairly evenly spaced through the meat. Push a clove of garlic into each hole until no longer visible.
  • Rub the entire surface of the meat with the spice mixture, using it all.
  • In a large Dutch oven, heat the olive oil until very hot. Sear all surfaces of the meat, even the sides, until browned. The entire process will probably take about 10-15 minutes.Pour the beer over the meat, cover and reduce heat to medium-low. Cook for about 2 1/2 to 3 hours, turning the meat over about every 30 minutes, until the meat is tender and falling apart.
  • Once the meat is finished, remove from the pot and allow to cool. Use two forks to shred into pieces. Return to the braising liquid and allow to simmer for about 5 minutes. Remove the meat from the pot and discard the liquid.



I used this meat in three ways, on italian bread as a delicious sandwich, over rice and beans, and in a burrito. Other ideas for pulled pork include:

Pulled pork nachos

Pulled pork sliders

Pulled pork tacos

Pulled pork enchiladas

Pulled pork flatbread pizza

Pulled pork hand pies

Seriously, you could go all Bubba Gump about this and it would be endless. There is no shortage of uses for Pulled Pork.