Smoked pulled pork chili ... HELP!
Posted: Sun Aug 20, 2017 7:49 pm
Smoked a 7 lbs. Boston butt. Brined for 18 hours in sea salt, sugar, adobo seasoning and sazon, (used 2 packets). After brining, padded dry, rubbed with garlic oil and rubbed crushed garlic all over. Seasoned with sea salt, black pepper, adobo seasoning, heavy coating. Set Kamado Joe Classic at 225/240 degrees. Added cherry and maple wood chunks and smoked for 9 hours 45 minutes. When I picked it up to move indoors, it started to fall apart! The pulling was sooo easy!! Great smoke ring, great flavor and moist as could be! Fed 4 adults and now I have about 3 lbs. which I vacuumed sealed and put in the freezer. All this to say I want to make pulled pork chili with the leftovers!! I don't want to use my go to beef chili recipe ... any recommendations? Thank you all!! 
