Smoked Pulled Pork Chili
Am I the only one that could literally live on soup? In my opinion, soup season is the best season. I get so excited when I can pull out the crockpot or simmer a big ole pot of soup on the stove. The smell fills my house with all the cozy vibes and I can’t get enough. My new Smoked Pulled Pork Chili soup is here to make fall and winter a little better and a whole lot yummier!
Turn Leftovers Into A Yummy Meal!
Anytime I smoke a pork shoulder, I always have a ton of leftovers. Usually, I will just freeze it or add it on top of a salad. But that can get boring! Now I have a new way of using it and I am beyond obsessed. Chili…….it’s always a great idea, especially in the fall. Since I have this Smoked Pulled Pork Chili recipe, I can’t wait to have leftover pork. This soup is perfect for a cozy weekend or even on game day for a crowd.
Can I Use My Crockpot
Absolutely! This is a great way to cook this chili if you not using premade pulled pork. Simply season the pork roast well on both sides with salt and pepper and place into your slow cooker. Add the rest of the ingredients on top. Cover and cook on low for 8-9 hours. Once cooked, shred the pork using two forks and stir the chili well.
Tips and Tricks For This Smoked Pulled Pork Chili?
- If you don’t want to make your own pulled pork, both Sam’s Club and Costco has premade pulled pork that has clean ingredients. Using these premade options will save you a ton of time.
- If you don’t have a smoker, you can skip that last step in the instructions and just simmer on the stove. However, if you are wanting that smoky taste, you can add 1/4 teaspoon of liquid smoke to the chili and simmer.
- If you are smoking a pork shoulder, be sure to make extra. Use the leftovers to whip up this Smoked Pulled Pork Chili. This is a great recipe to use leftover pulled pork in a totally new way!
- If you are not low carb on Whole30, add this on top of tortilla chips to put a new twist on nachos. Top with sour cream, jalapenoes and cheese.
Storage & Meal Prep:
- Storage: In the refrigerator, your stock, soup or stew will keep for three to four days. For quick and easy reheating, store single-serving portions in individual containers. For family-sized meals, store the soup in larger, resealable containers, and make sure to heat and chill the soup properly when serving and re-storing.
- Meal Prep: If you are using this for meal prep, store the same way from above, but add the garnish in a different container. After you heat up your soup, add the garnish from the other container to the top.
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Want More Healthy Soup Recipes?
- Smoked Pork Shoulder
- Tuscan Sausage Soup
- Creamy Chicken Fajita Soup
- Hamburger Soup
- Bacon Cheeseburger Soup
- Jalapeno Popper Soup
Chili screams tailgating, football and comfort. If you are finding yourself needing something healthy that will warm your soul on a fall or winter night, whip up this Smoked Pulled Pork Chili. Dairy-Free, Low Carb, Paleo, and Whole30 compliant.
- 2 pounds cooked shredded pulled pork
- 1 tablespoon olive oil
- 3 cans (15 oz) diced tomatoes with juice
- 1/2 yellow or white onion, diced
- 2 tablespoons Frank’s Hot Sauce
- 1 lime, juiced
- 2 teaspoons lime zest
- 4 cloves garlic, minced
- 1 can (8 oz) tomato sauce (no sugar added)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons chili powder
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon garlic powder
- 1 teaspoon sea salt
- 1/2 teaspoon cracked pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pep
- 1 teaspoon crushed red peppers (options, for more spice)
- Dairy-free sour cream*
- Sliced jalapenoes
- Fresh cilantro
- In a large dutch oven over medium/high heat add the olive oil. Once the oil is hot, add the onion and garlic. Cook for 1-2 minutes. Stir often.
- Add in the broth, canned tomatoes (with liquid), tomato paste,lime juice/zest, and seasoning. Stir together until combined. Add in the shredded pulled pork. Bring to a simmer.
- Next, you can either let simmer for 25-30 minutes on the stove or you can do the step below for a yummy smoky flavor. If you do not have smoker, feel free to add 1/ teaspoon liquid smoke to the chili.
- Optional Step: This step will give it a great smoky flavor. Set Traeger temperature to 350℉ and preheat, lid closed for 15 minutes.Place the Dutch oven directly on the grill grate and cook for 45-60 minutes, adding beef broth as needed.
- For even more smoky flavor, reduce the Traeger temperature to 180℉ and leave it on the grill, uncovered for up an additional hour.
- CROCKPOT: If you are wanting to cook this in the crockpot with a boneless pork roast, you absolutely can. Simply season the pork roast (2 pounds) well on both sides with salt and pepper and place into your slow cooker. Add the rest of the ingredients on top. Cover and cook on low for 8-9 hours. Once cooked, shred the pork using two forks and stir the chili well.
- Click here for my Smoked Pork Shoulder recipe
- Foreager sour cream is one of my favorite dairy-free options that’s also Whole30 compliant.
- If you don’t have a smoker to add the chili to and still want to get a smoky flavor, add 1/4 teaspoon liquid smoke.
- 9 NET carbs per serving
- Category: Main Dish/Soup
- Method: Stovetop/Traeger
- Cuisine: American
Keywords: Smoked Pulled Pork Chili, Chili, Low Carb, Keto, Whole30, Soup