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Bourbon Pulled Pork Chili – Instant Pot

Bourbon Pulled Pork Chili – Instant Pot

Bourbon Pulled Pork Chili - Instant Pot | Dads That Cook

By Jason Glover

Jason GloverAuthorJason Glover
RatingDifficultyIntermediate

Chili 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!

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Yields10 Servings
Prep Time10 minsCook Time3 hrsTotal Time3 hrs 10 mins

 7 lbs boneless pork shoulder - cut into 6 large pieces
Pork Injection Mix
 1 cup soy sauce - divided
 2 cups apple juice - divided
 ½ cup Worcestershire sauce - divided
Chili Ingredients
 1 yellow onion - diced
 3 garlic cloves - minced
 2 14.5 oz cans diced tomatoes
 2 15 oz can kidney beans (no salt) - rinsed
 1 15 oz can black beans - rinsed
 1 4 oz can diced green chiles
 1 cup Bourbon
 1 12 oz Beer
  cup maple syrup
 2 tbsp olive oil
 3 tbsp chili powder
 1 tbsp garlic powder
 1 tbsp onion powder
 kosher salt and pepper to taste
 1 cup BBQ Sauce
 ½ cup Hot Sauce
 ¼ cup cajun spice rub
Toppings
 cheddar cheese - shredded
 sour cream
 serrano or jalapeno peppers - sliced
 avocado - cubed
 sliced cherry tomatoes
 cilantro for garnish

Pork Injection Mix
1

Mix all the injection ingredients together in bowl or large pyrex measuring cup.

Prepare the Pork
2

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.

3

Then Rub the pork with the cajun spice thoroughly.

4

Cut the shoulder into 6 - 8 large cubes. Set aside in a bowl.

Cook The Pork
5

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.

6

Remove pork from the oven set aside.

7

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.

8

Close the Instant Pot lid and turn on Meat/Stew for 90 minutes. Let the steam release on its own when completed.

9

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.

Make The Chili
10

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.

11

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.

12

Cover the pot and put on low simmer for 90 minutes stirring occasionally.

NOTE
13

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.

14

Serve with Cheddar Cheese , Serrano or Jalapeno Peppers, Sour Cream and Avocado

Ingredients

 7 lbs boneless pork shoulder - cut into 6 large pieces
Pork Injection Mix
 1 cup soy sauce - divided
 2 cups apple juice - divided
 ½ cup Worcestershire sauce - divided
Chili Ingredients
 1 yellow onion - diced
 3 garlic cloves - minced
 2 14.5 oz cans diced tomatoes
 2 15 oz can kidney beans (no salt) - rinsed
 1 15 oz can black beans - rinsed
 1 4 oz can diced green chiles
 1 cup Bourbon
 1 12 oz Beer
  cup maple syrup
 2 tbsp olive oil
 3 tbsp chili powder
 1 tbsp garlic powder
 1 tbsp onion powder
 kosher salt and pepper to taste
 1 cup BBQ Sauce
 ½ cup Hot Sauce
 ¼ cup cajun spice rub
Toppings
 cheddar cheese - shredded
 sour cream
 serrano or jalapeno peppers - sliced
 avocado - cubed
 sliced cherry tomatoes
 cilantro for garnish

Directions

Pork Injection Mix
1

Mix all the injection ingredients together in bowl or large pyrex measuring cup.

Prepare the Pork
2

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.

3

Then Rub the pork with the cajun spice thoroughly.

4

Cut the shoulder into 6 - 8 large cubes. Set aside in a bowl.

Cook The Pork
5

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.

6

Remove pork from the oven set aside.

7

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.

8

Close the Instant Pot lid and turn on Meat/Stew for 90 minutes. Let the steam release on its own when completed.

9

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.

Make The Chili
10

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.

11

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.

12

Cover the pot and put on low simmer for 90 minutes stirring occasionally.

NOTE
13

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.

14

Serve with Cheddar Cheese , Serrano or Jalapeno Peppers, Sour Cream and Avocado

Bourbon Pulled Pork Chili – Instant Pot

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