This chili is our knock-off of the famous McRib. Ok – admit it, you’ve ordered that pressed pork patty
with the ‘grill marks’ slathered in sauce with pickles and onions on a bun – you know you have. This
version actually uses real pork! Pile it high in a bowl, or if you must, on a bun. This chili is a two-stepper
– make the pork roast earlier in the day (or up to 2 days ahead) and then put the chili together on
game day. Allow 8 hours for the crockpot portion.
Level of Difficulty: Medium.
1 (2 1/2 lb.) boneless pork roast
2 tablespoons grill seasoning
1 tablespoon canola oil
1 onion, diced
1 (17 oz.) bottle Southern-style BBQ sauce
2 tablespoons chili powder
1 (14.5 oz.) can diced tomatoes
1/4 cup brown sugar
1/2 teaspoon black pepper
1 (15.5 oz.) can Brook’s chili beans
Coat the pork roast with grill seasoning and place in a crockpot. Add the water and cook on low for 8
hours. Cool and then shred meat using two forks to pull apart. Reserve.
In a stockpot, heat the oil. Add the onion and sauté for 5 minutes. Add the BBQ sauce, chili powder,
tomatoes, brown sugar and black pepper. Bring to a boil, then reduce to a simmer and cook for 10
minutes stirring often. Add the reserved shredded pork and the can of beans. Heat through.
To serve, ladle chili into bowls and top with onions and pickles.