Sweet Pork Habanero Chili

I've eaten a standard red chili every Halloween for years. One year, I decided to look up a recipe for a white chili. I created an amalgam from 3 or 4 different recipes, and what I came up with was awesome (and is still evolving). Then, in 2013, I went a little crazy. I made a "black" chili out of bacon and stew meat, with chipotle peppers and black beans, and a mole base. Now, I present my "orange" chili.

bones221 @cook_3133894

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Ingredients

1 hour 30 mins

8 servings

1 lbpork roast
12 ozDr Pepper
Pork Rub
2habanero peppers, diced (seeds included, tops discarded)
1 tbspsugar
1 Tbspolive oil
1 tbspbrown sugar
2 tspcumin
1 tspgarlic powder
1 tspdry mustard
1/2 tspsalt
1/4 tspblack pepper
1/4 tspred pepper
Chili
--Sauce
2habanero peppers, diced (seeds included, tops discarded)
1 Tbspolive oil
1 cuppineapple chunks
1/2 cupbrown sugar
2 Tbspcider vinegar
1 cupmango pieces
1 Tbsplemon juice
1 tspminced garlic
1/2 tspginger powder
--Vegetables
1small onion, diced
1medium orange bell pepper, diced
2habanero peppers, diced (seeds included, tops discarded)
2 Tbspolive oil
2medium carrots, peeled and sliced
1small sweet potato, peeled and diced
1small butternut squash, peeled and diced
1/2small pumpkin (if excluding the pumpkin, puree 1-2 cups of vegetables after cooking them until they're soft)
40-45 ozpinto beans
2 tspcumin
(1-2 habanero peppers, optional)

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Steps

1 hour 30 mins

1

Puncture pork several times with fork, then pour Dr Pepper over it in a container small enough for the soda to completely cover; refrigerate 8 hours
2

For rub: in small saucepan, fry habanero pepper in 1-2 Tbsp olive oil for 5 minutes, stirring; let cool, then pour into the rest of the dry ingredients, and mix well
3

Pour habanero oil into the rest of the dry ingredients, and mix well
4

Press rub firmly into the soda-marinaded pork roast, getting full coverage; refrigerate 8 hours
5

For sauce: in small saucepan, fry habanero pepper in olive oil for 5 minutes, stirring
6

Add pineapple and mango, and cook, alternating between stirring and cooking with a lid, until pineapple becomes soft (15 minutes)
7

Add brown sugar, vinegar, lemon juice, garlic, and ginger, and reduce heat to low; stir (10 minutes)
8

Place mix into blender and pulse to desired thickness; let sit for 30 minutes
9

Place 1/4 to 1/2 cup of sauce (enough to cover the pork) in crock pot, then add pork, and cook on low for 8–10 hours
10

Prepare vegetables except for pumpkin (peel and dice, 15 minutes)
11

In a skillet, cook habanero pepper in olive oil for 5 minutes
12

Add diced vegetables and cumin, stirring to ensure even coating of oil; cook for 15 minutes
13

Microwave-steam pumpkin, peel, and puree (15 minutes)
14

Remove pork from crock pot, and shred (15 minutes)
15

Transfer vegetables and pork into crock pot, and add pumpkin and beans; cook on low for 3-4 more hours
16

If desired level of heat has not been achieved, dice 1-2 additional habaneros, and stir into chili at least 1 hour before serving
17

Dish into bowls and serve with single spoonful of sour cream