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Pork Butt in Chili

2,349 Views | 16 Replies | Last: 2 yr ago by schmellba99
Positive Yardage
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AG
I read the chili thread but did not come across this, so apologies in advance if I missed it.

I've got a pork butt in the freezer and am going to make chili this weekend. I don't need to incorporate the pork, just thought about experimenting with it. If so, how best would I do that? Grind it up? Small cubes? Pull after smoking?

Seems like pulling it after smoking would leave a crappy consistency so my initial thought is to cube it and season really well to smoke then put in the chili.

Maybe I am overthinking it. Would happily take your thoughts
superunknown
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Chop after smoke would be my thought.
fav13andac1)c
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cube it up and treat it like chuck. Season and sear the crap out of it.
normaleagle05
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fav13andac1)c said:

cube it up and treat it like chuck. Season and sear the crap out of it.

This is the way.

If you want to smoke a pork butt, do that. If you want to make chili, treat it like you're making chili.
MookieBlaylock
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I find the great northern beams go well woth pork butt chile
ValleyRatAg
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I was wrapping my mind around the pork being ok ground or cubed but you had to go there.

Bruce Almighty
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Cube it, don't smoke it. The consistency of having pulled pork in chili would be odd.
HTownAg98
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Just make the pork chile verde.
https://texags.com/forums/67/topics/3018280
Max Power
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As others have said, treat it just like a chuck roast. When I've made ground beef chili I have added ground pork to go with it, nothing wrong with making chili out of pork. I wouldn't smoke it first, if you want smoke flavor then add things like bacon, chipotle peppers, smoked paprika, smoked salt, etc. If you use smoked salt then don't just use that to replace the full salt content. Smoked salt is really strong, a little goes a long way.
Rattler12
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MookieBlaylock said:

I find the great northern beams go well woth pork butt chile
Throw in a bunch of collard greens for good measure
AgsMnn
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AG
Best part about chili, once the base is done, do whatever you want and whatever you feel. That's what can make chili fun. Chili bars are fun. Have chili out and have anything you want to add in them. Beans, pork, potatoes, etc.

Just don't start an argument that pork belongs in chili to be called chili.
I Sold DeSantis Lifts
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I've added hominy to chili before. It was good
rlb28
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I diced up a pork butt and added ground beef too. Got a text today that read, "Alright. I'm gonna need this chili recipe."
Ornlu
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Jay Reimenschneider said:

I've added hominy to chili before. It was good
You should probably keep that a secret.
Rattler12
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Ornlu said:

Jay Reimenschneider said:

I've added hominy to chili before. It was good
You should probably keep that a secret.
Isn't that called posole ????
BBRex
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MookieBlaylock said:

I find the great northern beams go well woth pork butt chile
Like Jim?
schmellba99
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ValleyRatAg said:

I was wrapping my mind around the pork being ok ground or cubed but you had to go there.


1. Pork is awesome ground
2. I typically have pork in my chili, because that's what I mix with my venison when I grind (coarse grind, never hamburger grind). Honestly, with the seasonings that go in chili - you aren't going to really notice much, if any, change in flavor.

I generally make 2.5 lbs, give or take at at 1 lb of coarse venison/pork (or sometimes venison/brisket) grind. 1 lb of somewhat finely cubed chuck (1/2"-3/4" max), and about a half pound of cubed smoked brisket that I reserve from one of my smokes specifically to add to chili.

Seasonings are however you like them. Cook away whichever method you want.
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