Carnitas Chili
I was asked a couple times for this recipe at Sagarama, so I figured that I better write it down before I forget. The amount of spices are approximations so you may want to adjust to your taste. I think that it turned out just right for spiciness, flavorful but not overly hot. However, the toilet in cabin 4 at Everetts can speak to its potency-it had broken loose of the floor by Sunday morning.
It follows my basic chili recipe except instead of using a mixture of beef and chorizo, I used Carnitas (Mexican style pulled pork). Altogether it’s little involved, but I think the extra work is worth it when it comes to chili. I’ve broken it down into two parts-cooking the pork, and then making it into chili. If you go the beef route, I would brown and drain the meat and make sure to add some beef stock later to the chili to give it body. Whatever you do, though, do not add mushrooms or corn to this chili–it will spontaneously explode.
Carnitas (Mexican style pulled pork)
6-8# pork shoulder or butt roast
1 medium onion, quartered
12 oz good but not strong beer
2 cloves garlic, sliced
2 t kosher salt
1 t smoked paprika
½ t oregano
½ t cumin
½ t coriander
Kosher salt and black pepper to taste
If necessary, cut the roast into 2-3# pieces (remove the skin if you’re using a Boston roast). In a large pot, add the pork, onion, garlic, salt, oregano, cumin, coriander, and half of the beer (you know what to do with the other half). Add water to cover the pork. Bring to a boil, reduce heat, and simmer for 2 hours. Once done, remove the pork to cool, and strain the broth with a colander. Put the strained broth in the freezer until the fat solidifies and remove the fat. Rub the pork with some extra kosher salt, pepper, and paprika, and roast (or grill) at 350 degrees until brown (about 1 hr). Let the pork cool and shred with a couple forks. The resulting meat is Carnitas. The amount you get depends on how much bone and fat is in the pork, but my experience so far is that it reduces about 30-40% of what you start with. If you have extra, add a little broth and freeze-it makes great tacos.
Chili
6 cups cooked or canned pinto beans (rinsed)
28 oz can of diced tomatoes with juice
6 oz can of tomato paste
Reserved stock from the carnitas
1½ T bacon grease or vegetable oil
1 large onion, sliced thin
6-8 large Jalapeno peppers, seeded and chopped
3 large cloves garlic, chopped
4-6 dried whole ancho peppers
3 T light molasses
1½ T lime juice or apple cider vinegar
1 T Worcestershire sauce
1 T smoked paprika
2 t cumin
1 t black pepper
1 t oregano
1 t coriander
1 t chipotle pepper
1 t cocoa
To a 6 quart crockpot, add the beans, diced tomatoes, tomato paste, molasses, lime juice (or vinegar), Worcestershire, paprika, cumin, black pepper, oregano, coriander, chipotle, and cocoa.
Over medium heat, saute the onion and jalapeno peppers in the bacon grease (or oil) until the onions get soft (5 minutes). Add the garlic and cook for an additional minute, then add to the chili.
Rinse the dried ancho peppers well in warm water (they can be a bit gritty). Remove the stem, split down the side, and rinse the seeds out of the pepper. Soak in very hot water until soft (about 30 minutes). Add the peppers and some water to a food processer and grind the hell out of it-you’re looking for about a pancake batter consistency (add more water if necessary). Strain though a colander, using a spatula to push the mix through. Add the strained pepper sauce to the chili.
At this point your crock pot should be about half full. Fill it to the top with the carnitas meat (probably 3-4# of cooked meat) and add the reserved pork broth to taste. Mix well and cook. I start mine on high uncovered until I get to the right consistency (good and thick), and then finish it on low.
If you think that is time consuming, try pulled pork the old fashion way! (16 hours start to finish for packer butts!) 
Total awesomeness! 