Pulled Pork, Black Eyed Pea Chili

Ingredients

1 tablespoon of ground coriander

1 tablespoon sweet smoked paprika

1 teaspoon ground cumin

1 giant pork shoulder roast

Todd and Ramiro’s famous Memphis rub

Salt and Pepper

Extra Virgin Olive Oil

1 container of Italian Pancetta

1 Large Red Onion

1 Large Green Bell Pepper

1 Large Red Bell Pepper

1.5 Chipotle Peppers in Adobo Sauce

One bottle of Craft Porter or Stout Beer from the city you want to win the Super Bowl (works every year!)

1 Large Can of Crushed Italian Tomatoes

2 to 3 Cups of Chicken Broth

1 Bag of Dry Black Eyed Peas

Special Equipment

Just a standard Crock Pot and a a KitchenAid® Food Processor with Commercial Style Dicing Kit Attachment.

Steps

Step 1

The DAY BEFORE generously apply oil to the the pork then sear it on a stovetop in a cast iron pan. Let it cool a bit then salt and apply the Memphis Rub. Slow cook on 275° until the internal temperature reaches 190°. Let cool completely then refrigerate.

Soak the black eyed peas overnight in a large bowl of water.

Step 2

The MORNING OF, start heating up a slow cooker on a low setting 8 to 10 hours

Take the pork roast out of the refrigerator and set it on a carving board.

Step 3

In a large frying pan, begin cooking the pancetta until dark golden brown.

Using a KitchenAid® Dicing Kit, finely dice the onions, peppers, and jalapeño into a single mixing bowl.

Combine the chopped onions and peppers with the pancetta and sauté until just slightly tender, 5 minutes max! You may want to use a paper towel to remove some of the pancetta oil first.

Pour the crushed tomatoes, chicken broth, and beer into the slow cooker.

Add the onions, peppers, and pancetta to the slow cooker.

Finely chop 1.5 of the chipotle peppers (any more and your guests may actually die), add to the slow cooker.

Step 4

Carve the pork roast into 3″ to 4″ pieces, removing the fat then shred using two forks, pulling the pieces in opposite directions.

In a large mixing bowl, combine the shredded pork with the paprika, coriander, and cumin. Toss until all of the meat is covered.

Add to the slow cooker.

Enjoy!

Wait 8 to 10 hours then enjoy!

Serve over mashed potatoes (Pittsburgh), spaghetti (Cincinnati), or rice and top with shredded cheddar and sour cream.