Bourbon Pulled Pork Chili - Instant Pot | Dads That Cook
By Jason Glover
AuthorJason GloverChili just got an major upgrade using Bourbon and Pulled Pork together. This is the BEST CHILI I have ever made. One bowl isn't enough!
Mix all the injection ingredients together in bowl or large pyrex measuring cup.
First you want to inject your pork shoulder with the injection mix. Leaving half of the liquid mix for the instant pot to cook with.
Then Rub the pork with the cajun spice thoroughly.
Cut the shoulder into 6 - 8 large cubes. Set aside in a bowl.
Heat your oven to 425* and place your pork on a baking sheet and cook for 10 mins. This is a trick so you don't have to sear it in the instant pot.
Remove pork from the oven set aside.
Add the remaining injection mix to the bottom of the Instant Pot. Place the steamer rack in the IP and then add the pork on top.
Close the Instant Pot lid and turn on Meat/Stew for 90 minutes. Let the steam release on its own when completed.
Remove the pork and put in a large bowl. Add the BBQ Sauce and Hot Sauce and start mixing it into the pork until it's completely mixed and pork is shredded apart. This will add a lot of flavor to the pork. Set aside.
In a large pot on medium heat add the olive oil. Once it's heated up a bit add the diced onion and garlic and stir until softened and fragrant.
Add all the other remaining ingredients into the pot and stir bringing it to a medium boil. Then add the pork and stir to be completely mixed together.
Cover the pot and put on low simmer for 90 minutes stirring occasionally.
Taste test it. Add more Chili Powder or Hot Sauce to kick it up a notch. Pinch of salt and pepper to your liking. Add water if you want a thinner chili.
Serve with Cheddar Cheese , Serrano or Jalapeno Peppers, Sour Cream and Avocado
Ingredients
Directions
Mix all the injection ingredients together in bowl or large pyrex measuring cup.
First you want to inject your pork shoulder with the injection mix. Leaving half of the liquid mix for the instant pot to cook with.
Then Rub the pork with the cajun spice thoroughly.
Cut the shoulder into 6 - 8 large cubes. Set aside in a bowl.
Heat your oven to 425* and place your pork on a baking sheet and cook for 10 mins. This is a trick so you don't have to sear it in the instant pot.
Remove pork from the oven set aside.
Add the remaining injection mix to the bottom of the Instant Pot. Place the steamer rack in the IP and then add the pork on top.
Close the Instant Pot lid and turn on Meat/Stew for 90 minutes. Let the steam release on its own when completed.
Remove the pork and put in a large bowl. Add the BBQ Sauce and Hot Sauce and start mixing it into the pork until it's completely mixed and pork is shredded apart. This will add a lot of flavor to the pork. Set aside.
In a large pot on medium heat add the olive oil. Once it's heated up a bit add the diced onion and garlic and stir until softened and fragrant.
Add all the other remaining ingredients into the pot and stir bringing it to a medium boil. Then add the pork and stir to be completely mixed together.
Cover the pot and put on low simmer for 90 minutes stirring occasionally.
Taste test it. Add more Chili Powder or Hot Sauce to kick it up a notch. Pinch of salt and pepper to your liking. Add water if you want a thinner chili.
Serve with Cheddar Cheese , Serrano or Jalapeno Peppers, Sour Cream and Avocado
