Smoky Pulled Pork Chili and Cornbread Croutons

Recipe by The Gourmet RD

It's chili night! The cool thing:  This isn't just any chili.  Nope, there's absolutely nothing ordinary about it. It's pulled pork chili, with all sorts of smokiness, and lots and lots of flavor.

Ingredients

• 1 cup yellow cornmeal
• 1 cup whole wheat flour
• 2 tbsp granulated sugar
• 2 tsp baking powder
• 1 tsp baking soda
• ½ tsp coarse salt
• 1 cup milk
• ¼ cup canola or grapeseed oil
• 2 eggs
• 1 tbsp olive oil ((divided))
• 1½ lbs pork shoulder (trimmed)
• 3 tbsp chili powder
• 2 tbsp coffee grounds
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• ½ tsp each coarse salt and ground black pepper
• 1 tbsp oil
• ½ medium yellow onion (diced)
• 4 cloves garlic (minced)
• 2 tbsp adobo sauce (from can of chipotle chilies)
• 1 (28 oz.) can crushed tomatoes
• 1 (15 oz.) can fire roasted diced tomatoes
• 2 (15 oz.) cans kidney beans (drained and rinsed)
• ½ cup unsalted stock (beef, chicken or vegetable)
• coarse salt and ground black pepper (to taste)

Method

1. To make croutons: Preheat oven to 375 degrees. In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together milk, oil and eggs until combined. Pour wet ingredients into the dry, just until combined.
   
   Pour mix into a greased 8x8 baking dish. Bake 16-20 minutes, until toothpick inserted into the center comes out clean. Allow to completely cool. Remove cornbread from the baking dish and cut into cubes.
   
   Heat oven to 400 degrees. Place on a greased baking sheet. Lightly toss in olive oil and sprinkle with a little salt. Bake 10-15 minutes, until crispy and lightly browned. Remove and allow to slightly cool.
   
   To make pulled pork: Place pork shoulder in the bowl of a greased slow cooker. In a small bowl, whisk together chili powder, coffee grounds, cumin, smoked paprika, salt and black pepper. Rub half the spice mixture on all sides of the pork shoulder.
   
   Pour about ½ cup water or stock in the bottom of the slow cooker. Cook on high 3-4 hours or low 6-8 hours, until pork is fork tender. Remove bones and any excess fat. Transfer pork to a cutting board and shred with forks into bite sized pieces.
   
   To make chili: Heat oil in a medium stock pot or Dutch oven. Add onion and saute 4-5 minutes, until soft. Add garlic and saute 30-60 seconds. Stir in remaining spice mixture, pork pieces and adobo sauce. Add crushed tomatoes, diced tomatoes, kidney beans and stock. Bring to a simmer and cook 15-20 minutes.
   
   Season with salt and pepper to taste. Add additional chili powder, if needed.

View the recipe instructions at The Gourmet RD