Chili Smoked Pork

Transform your barbecue game with this irresistible Chili Smoked Pork recipe, a smoky, flavorful masterpiece perfect for backyard gatherings or weeknight indulgence. Featuring a succulent pork shoulder coated in a bold spice rub of smoked paprika, chili powder, cumin, and a touch of cayenne, this dish infuses every bite with layers of smoky, spicy, and slightly sweet goodness. Slow-smoked to perfection over hickory or applewood chips and spritzed with apple cider vinegar and juice for tender, juicy results, this recipe captures the essence of low-and-slow cooking. Whether served as a show-stopping centerpiece or shredded into tacos, sandwiches, or nachos, this chili smoked pork is sure to satisfy smoked meat lovers. Ready your smoker and let the aroma of wood-fired chili goodness fill the air!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:480 mins

Total Time:500 mins

Servings: 6

Ingredients

• 4 lb pork shoulder (bone-in or boneless)
• 2 tbsp olive oil
• 2 tbsp smoked paprika
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 0.5 tsp cayenne pepper
• 1 tbsp brown sugar
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp apple cider vinegar
• 1 cup apple juice
• 2 cups wood chips (hickory or applewood, soaked in water for 30 minutes)

Directions

Step 1

In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper, brown sugar, salt, and black pepper to create the spice rub.

Step 2

Pat the pork shoulder dry with paper towels. Rub olive oil all over the pork, then generously coat the meat with the spice rub, pressing it onto the surface to ensure it sticks.

Step 3

Cover the seasoned pork with plastic wrap and refrigerate for at least 1 hour or up to overnight to allow the flavors to penetrate the meat.

Step 4

Prepare your smoker or grill for indirect smoking at 225°F (110°C). Add the soaked wood chips to the smoker box or directly onto the charcoal to create smoke.

Step 5

Place the pork shoulder on the grill grates away from direct heat, fat-side up. Insert a meat thermometer into the thickest part of the meat but avoid touching the bone.

Step 6

Close the lid and smoke the pork, maintaining the temperature at 225°F (110°C). Every 2 hours, spritz the pork with a mixture of apple cider vinegar and apple juice to keep it moist and add flavor.

Step 7

Smoke the pork shoulder until it reaches an internal temperature of 195°F (90°C), which can take approximately 8 hours depending on the size of the pork.

Step 8

Once done, remove the pork from the smoker and loosely tent it with aluminum foil. Let it rest for at least 30 minutes to redistribute the juices.

Step 9

Shred the pork using two forks or your hands (with heat-resistant gloves), discarding any excess fat or bone.

Step 10

Serve the chili smoked pork on its own, in sandwiches, or as a topping for nachos, tacos, or salads. Enjoy!

Nutrition Facts

Serving size	(2632.5g)

Amount per serving	% Daily Value*
Calories	5042.9

Total Fat 393.5g	0%
Saturated Fat 131.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1270.1mg	0%
Sodium 2053.9mg	0%
Total Carbohydrate 57.7g	0%
Dietary Fiber 9.5g	0%
Total Sugars 38.6g
Protein 330.0g	0%

Vitamin D 0IU	0%
Calcium 269.5mg	0%
Iron 21.3mg	0%
Potassium 5382.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.5%

Protein: 25.9%

Carbs: 4.5%