Steps

• Step 1

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Season the pork shoulder generously with Traeger Pork & Poultry Rub.

  Ingredients

  • 3 Pound boneless pork shoulder

  • As Needed Traeger Pork & Poultry Rub

• Step 3

  Place the pork shoulder directly on the grill grate and smoke for 1 hour.

  01:00

  225 ˚F / 107 ˚C

  Super Smoke

• Step 4

  Increase the Traeger temperature to 350℉ and cook pork until the internal temperature hits 160℉.

  350 ˚F / 177 ˚C

  160 ˚F / 71 ˚C

• Step 5

  Remove pork from grill and let rest on a sheet tray for 15 minutes.

• Step 6

  After resting, cut pork shoulder into small cubes and remove any excess fat or gristly tissue. Set aside.

• Step 7

  Blend all ingredients for the sauce until smooth. Add sauce and pork to a 10-inch cast iron pan.

  Ingredients

  • 1 Jar (16 oz) Herdez salsa verde

  • 1/4 Cup water

  • 1/2  yellow onion, diced

  • 2 Clove garlic, minced

  • 1 Tablespoon cumin

  • To Taste salt and pepper

• Step 8

  Place pan back on the grill at 350℉ for 20 minutes, or until meat is tender.

  00:20

  350 ˚F / 177 ˚C

• Step 9

  Serve chili verde with corn or flour tortillas, and rice and beans on the side. Enjoy!

  Ingredients

  • As Needed corn or flour tortillas, for serving

  • As Needed rice and beans, for serving