Mexican Pulled Pork Chilli
I had this with my friends, Rose and Bruce when we visited Port Charlotte, Florida. It was AMAZING. So I re-created the recipe. I hope you enjoy it as much as we do.
Ingredients
- 1 4 pound Pork Roast
- Extra virgin olive oil
- 1 large Onion - chopped
- 3 cloves Minced garlic
- 1 can Cannellini beans - rinsed and drained
- 1 can Black beans - rinsed and drained
- 1 can Pinto beans - drained and rinsed
- 1 can Red kidney beans - rinsed and drained
- 2 cans Rotel tomatoes with green chilis
- 2 cups V-8 - low sodium
- 4 cups Beef broth
- 1 packet Starbuck's Via instant coffee - Columbia
- 4 tbsp Brown Dog Riba-Riba Rub
- 1 tsp Cumin
- Optional: Cilantro
Instructions
- Preheat oven to 325.In an oven-proof casserole, add enough olive oil to cover the bottom. On the stove, sear the pork roast on all sides until brown. Season with Brown Dog Riba-Riba Rub, and add 1/2 cup water. Cover, and put in the oven for 2 to 3 hours until fork tender.
- Warm a crock pot to high. Remove the pork from the oven and shred it with two forks. Transfer to the crock pot. Add onion, V8, and beef stock, and let cook for about 30 minutes. Add the drained beans and stir. You may want to add another teaspoon of the Brown Dog and let simmer for an hour or until thoroughly heated. Salt to taste, garnish with cilantro if you like, and serve.We love this with cornbread.