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Stout Braised Pulled Pork Chili

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Ingredients
  

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

Garnish:

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

Instructions
 

  • 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.