Smoked Pulled Pork Chili (makes 4 gallons)
10 tablespoons of Pork Rub (store bought or made fresh)
Two 3 to 4 pound pork butts
3 large red onions
4 jalapeno peppers, smoked
3 Anaheim Peppers, smoked
7 tablespoons Ancho chili powder
4 tablespoons chili powder
2 large cans of baked beans
2 bags frozen sweet corn
Preheat your smoker, and smoke the pork and peppers and the onions at 225 degrees. The onion and peppers should smoke for 6 hours. The pork should smoke for 12-14 hours. Let the pork cool, and then place in the fridge overnight. When the peppers are done, place them in a brown paper bag (or wrap in plastic wrap) for 10 minutes...then peel the skin off the peppers. USE GLOVES WHEN DOING THIS STEP! Chop the onions and place in a glass bowl in the fridge overnight. Also, chop the peppers once the skin is removed. Place in the fridge.
The following day, use two forks to "pull" the pork, making sure to discard the fat. Place the peppers in a large electric cooker, along with the beans, corn, onion and pork. Add the Chili Base and cook to warm everything through.
BBQ Sauce Chili Base
224 ounces of tomato product (can use any combination of catsup, tomato sauce or whole tomatoes)
8 tablespoons molasses
64 ounces of chicken broth
8 tablespoons Creole or whole grain mustard
8 tablespoons chopped garlic
smoked red onions (from above)
2 cups firmly packed light brown sugar
8 teaspoons hot sauce
8 teaspoons Worcestershire sauce
4 teaspoons salt
4 teaspoons cayenne
4 teaspoons freshly ground black pepper
Combine all of the base ingredients in a food processor or blender (in batches) and pulse, about 15 times. Scrape down the sides of the bowl with a rubber spatula. Pulse 2 or 3 more times.