By Bennie Kendrick
Prep Time
Cook Time
Pellets
2
Activating this element will cause content on the page to be updated.3 Pound | Pork, Shoulders |
As Needed | Traeger Pork & Poultry Rub |
16 Ounce | salsa verde |
1/4 Cup | water |
1/2 | yellow onion, diced |
2 Clove | garlic, minced |
1 Tablespoon | ground cumin |
As Needed | salt |
As Needed | black pepper |
1
When ready to cook, set grill temperature to 180℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
180 ˚F / 82 ˚C
00:15
Super Smoke
2
Season the pork shoulder generously with Traeger Pork and Poultry rub. Place the pork shoulder directly on the grill grate and smoke for 1 hour.
180 ˚F / 82 ˚C
01:00
Super Smoke
3
Increase the grill temperature to 350℉ and cook pork until the internal temperature hits 160℉.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
Super Smoke
4
Remove pork from grill and let rest on a sheet tray for 15 minutes.
5
After resting, cut pork shoulder into small cubes and remove any excess fat or gristly tissue. Set aside.
6
Blend all ingredients for the sauce until smooth. Add sauce and pork to a 10-inch cast iron pan.
7
Place back on the grill at 350℉ for 20 minutes or until meat is tender.
350 ˚F / 177 ˚C
00:20
8
Serve chili verde with corn or flour tortillas or with rice and beans on the side. Enjoy!
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