If you are smoking Pork just for the chili, then take it to an IT anywhere above 165*F and cube it to maintain some texture in the chili. If you use leftover Pork it will be pulled already and will pretty much disappear into the background. Both will taste great it is just a matter of what you want. The only trick I use is, I make my own Chili Powder, you never know how old that store bought stuff is...JJ
6ea Ancho Chiles
6ea Guajillo Chiles
1T Cumin Seeds
1T Mexican Oregano
Remove the stems and seeds from the Chiles then toast the Chiles in a dry pan over med heat until fragrant, set aside.
Toast the Cumin Seeds and Oregano in the pan until fragrant.
Add the Cumin and Oregano to a coffee grinder and grind into a powder.
Crumble the Chiles and grind into a powder. Combine all.
This makes about 1/2C or the amount for 1 Gallon Chili.
Edited by Chef JimmyJ - 2/26/13 at 12:37pm