Chili Smoked Pork Recipes

PORK CHILI

Pork Chili image

My husband usually tries to avoid spending time in the kitchen, but he'll frequently offer to prepare this easy chili. Of course, he always eagerly serves as taste tester! -Linda Temple, St. Joseph, Missouri

Provided by Taste of Home

Categories Lunch

Time 6h15m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

2-1/2 pounds boneless pork, cut into 1-inch cubes
2 tablespoons vegetable oil
1 can (28 ounce) diced tomatoes, undrained
1 can (16 ounces) chili beans, undrained
1 can (8 ounces) tomato sauce
1/4 cup salsa
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon chili powder
1 teaspoon minced jalapeno pepper
1/4 teaspoon garlic powder
1/4 teaspoon cayenne powder
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

In a large skillet over medium-high heat, brown pork in oil; drain. Place in a 5-qt. slow cooker; add remaining ingredients. Cover and cook on high for 2 hours. Reduce heat to low and cook 4 hours longer.

Nutrition Facts : Calories 208 calories, Fat 8g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 395mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 4g fiber), Protein 22g protein.

CHILI-SMOKED PORK

Chili-Smoked Pork image

Thought this sounded like a great way to use my smoker for the fall. This is time intensive (but not work intensive) needs to marinate for 24 hours before smoking. Recipe source: Bon Appetit (June 1984)

Provided by ellie_

Categories Pork

Time P1DT7h

Yield 8-10 serving(s)

Number Of Ingredients 7

Ingredients

1 (12 ounce) jar chili sauce
1 (7 ounce) can green chilies, diced
1 teaspoon hot pepper sauce
1 jalapeno pepper, seeded and chopped
2 (3 1/2 lb) boneless pork, rib end roasts rolled and tied
1 (12 ounce) can beer
1 cup mesquite wood chips, soaked in water for 30 minutes and drained

Steps:

Combine first 4 ingrediens (chili sauce - jalapeno)in a bowl.
Place roast in roasting pan and rub all over with marinade, pouring remainder over roast. Pour beer over all. Refrigerate for 24 hours, turning occassinally.
Preheat coals to medium low in smoker (*to smoke in a coverered barbeque, preheat coals to medium low in grill. Push coals to sides. Place marinade in 7 x 11-inch disposable aluminum pan. Put pan in center of coals and fill with water. Spread mesquite over coals. Smoke pork until meat therometer registers 170-degrees F, turning several times).
Spread mesquite chips on coals.
Pour marinade in drip pan and fill with water.
Plae pork on smoker rack over the drip pan.
Cover smoker and smoke until meat therometer registers 170-degrees F., adding more water to drip pan as needed (5 1/2 hours).

Nutrition Facts : Calories 931.3, Fat 59.5, SaturatedFat 21, Cholesterol 265.9, Sodium 806.4, Carbohydrate 12.5, Fiber 2.9, Sugar 5.8, Protein 77

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