Pulled Pork Chili

1/2 cup Evan's Pork Rub (recipe)
2-2.5 lbs skinless pork shoulder/butt
8 oz smoked bacon
6 oz Orpheus Life.Death.Life.Truth IPA (Chicken broth works well too)
1 finely diced yellow onion
4 cloves fresh garlic minced
28 oz petite diced tomatoes (or crushed)
12 oz can tomato paste
15 oz can kidney beans
15 oz can garbanzo (chick peas)
15 oz can black beans
1/2 cup BBQ sauce of choice ( I used a smokier not so sweet sauce)
1/4 cup diced Jalapenos
1/4 cup diced Habaneros
2 tbs Worcester sauce
1 tbs liquid smoke
1 tbs chili powder
1 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground nutmeg


1.) The night before, rub the pork with Evan's Pork Dry Rub. Lather it up real good, wrap it up (always a good idea) and throw it in the fridge to sit for at least 12 hours before cooking

2.) Preheat your slow cooker to (LOW) while you cook up the bacon. Since it will be sitting in the chili for about 8 hours. Cook the bacon a little on the crispy side. Remove the bacon from the pan if you have to do a few batches that's cool. Toss the diced onions into the same pan with the bacon fat. Sweat the onion out for about 5 minutes on med-low heat.

3.) Add half the canned ingredients, half the amount of beer about 3oz and the seasonings to the crock pot. Then add the pork shoulder. Crumble or coarsely chop the bacon. Add the bacon and onions. Top with the rest of the ingredients. Seal that baby up. Let it cook for about 8 hours on low.

4.) After 8 hours. Pull the Pork... out of the slow cooker ;-). Remove the bone (if you used bone in shoulder)  and then shred the pork. You can do this easily by using two forks to pull the meat apart. Toss the pulled pork back into the slow cooker. Stir and cook another hour.

5.) Eat and garnish with your favorite toppings... my suggestions:
- MOOAR jalapenos
- Shredded Cheddar Cheese
- Sour cream
- Green Onions or Scallions
-  Rice! Okay, I was told I was weird for doing this but I like to throw Chili on top of rice for an extra filling meal