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Smoked Pork Shoulder Chili

Prep Time:15 Minutes
Cook Time:45 Minutes

Nutritional Information

A nice hearty chili. Great for a cold winter's evening.


  • 1 tablespoons ground coriander
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 2 tablespoons Red Eye Express
  • 5 pounds Pork shoulder
  • 1 cup yellow mustard
  • 2 tablespoons olive oil
  • 1 pound smoking goose jowl bacon, small diced and cooked (or regular bacon)
  • 1 medium onion, small dice
  • 3 each garlic cloves, minced
  • 2 each jalapeños, roasted, seeded, minced
  • 2 each bell peppers, grilled
  • 12 ounces amber ale or porter
  • 2 cups chicken stock
  • 2 cups canned whole Italian tomatoes, crushed
  • 2 each canned chipotle peppers in adobo, seeded and minced
  • 1 pound frozen black-eyed peas, thawed
  • 1 small cinnamon stick
  • shredded cheddar cheese, for garnish
  • fresh cilantro, chopped for garnish
  • creme fraiche or sour cream for garnish


  • 1. In a large bowl, combine the coriander, paprika, cumin and red eye express.
  • 2. Lather the pork shoulder with the yellow mustard. Rub with the dry spice mixture.
  • 3. Preheat the EGG to 200 degrees set up for smoking. Smoke the pork shoulder with apricot wood overnight or until the internal temperature reaches 190 degrees.
  • 4. Remove pork shoulder from the grill and let cool completely. Once cooled, shred pork. And set aside.
  • 5. Preheat EGG to 400 degrees set up with a plate setter for indirect heat. Place cast iron dutch oven onto the plate setter to preheat
  • 6. Heat 2 tablespoons of oil, add the bacon and cook until crisp about 7 minutes. Remove bacon from dutch oven and drain onto paper towel. Set aside.
  • 7. Add the onion, garlic, jalapeños and bell peppers and cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
  • 8. Add the pork shoulder, ale/porter, chicken stock, tomatoes, chipotles, black-eyed peas and cinnamon stick.
  • 9. Cook until the black-eyed peas are tender and the liquid has thickened, about 2 1/2 hours.
  • 10. Season chili to taste with salt and pepper. Remove cinnamon stick.
  • 11. Serve chili, garnished with shredded cheddar cheese, cilantro and creme fraiche/sour cream.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828