Now this is a tasty and satisfying chili! Pork shoulder, beans, spices and vegetables are slowly cooked for hours and hours and the resulting deliciousness is thick and sweetly smoky– fantastic for a tailgate menu or a post pumpkin patch dinner. This recipe is loosely adapted from a great blog called “How sweet it is!”.
Shredded pork chili
Combine the brown sugar, onion and garlic powders, paprika, salt and pepper in a bowl. Rub all over the pork. Place pork in a crock pot and cover with the beer. Cook on low heat for 10 hours.
Shred the pork with forks or tongs, and discard gristly pieces. Add the garlic, onion, pepper, tomatoes, tomato paste, beans, barbecue sauce, molasses, Worcestershire sauce, chili powder, paprika and pepper flakes. Cook on low for another 8 hours. Adjust seasonings part way through the cooking if desired.
Serve with sour cream, cheese or other toppings.