Pulled_pork_over_riceWith winter in full swing, hot comfort foods are definitely a go to to keep your belly full. This recipe can be made in either the oven on a Sunday afternoon or throw it in a crock pot for a quick “ready-when-you-are” week day meal. Its high in protein and flavour. Enjoy!

Switch It Up

Chili Braised Brisket

Replace pork with 4 lb (2 kg) beef brisket. Omit browning. Place brisket in roasting pan; pour sauce over top, turning to coat. Cover and braise in 325

Chili Pulled Pork Recipe

By kimmy Published: January 7, 2014

  • Yield: 6 Servings
  • Prep: 5 mins
  • Cook: 3 hrs 30 mins
  • Ready In: 3 hrs 35 mins

Calories: 628 | Fat: 39g | Protein: 41g | Carbs: 30g | Fibre: 4g | WW Points: 17



  1. In Dutch oven, heat oil over medium- high heat. Sprinkle pork with 1 tsp (5 mL) of the salt; brown pork all over. Remove to plate. Drain all but 1 tbsp (15 mL) fat from pan.
  2. Add onions and garlic to pan; cook, stirring occasionally, until softened, about 5 minutes.
  3. Add tomatoes, water, vinegar, chili powder, molasses, brown sugar,oregano, cumin, coriander, pepper and remaining salt; bring to boil, scraping up brown bits. Stir in chocolate until melted.
  4. Return pork and any accumulated juices to pan; bring to boil. Cover and braise in 300F (150C) oven, turning once, until tender, about 3 hours.
  5. Transfer pork to large bowl and tent with foil; let stand for 15 minutes. With forks, shred or “pull” pork, discarding skin and fat.
  6. Skim fat from sauce. Return pork to sauce. Heat until bubbling.