Smoked Pork Chili Verde
By Bennie Kendrick
Tender, smoked pork shoulder meets rich and flavorful chile verde. Serve with warm tortillas or over rice for some south-of-the-border comfort in a bowl.
Prep Time
30 Min
Cook Time
2 Hr
Pellets
Mesquite
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 3 Pound | boneless pork shoulder |
| As Needed | Traeger Pork & Poultry Rub |
| 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 |
| As Needed | corn or flour tortillas, for serving |
| As Needed | rice and beans, for serving |
Steps
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
2
Season the pork shoulder generously with Traeger Pork & Poultry Rub.
3
Place the pork shoulder directly on the grill grate and smoke for 1 hour.
225 ˚F / 107 ˚C
01:00
Super Smoke
4
Increase the Traeger temperature to 350℉ and cook pork until the internal temperature hits 160℉.
350 ˚F / 177 ˚C
160 ˚F / 71 ˚C
5
Remove pork from grill and let rest on a sheet tray for 15 minutes.
6
After resting, cut pork shoulder into small cubes and remove any excess fat or gristly tissue. Set aside.
7
Blend all ingredients for the sauce until smooth. Add sauce and pork to a 10-inch cast iron pan.
8
Place pan back on the grill at 350℉ for 20 minutes, or until meat is tender.
350 ˚F / 177 ˚C
00:20
9
Serve chili verde with corn or flour tortillas, and rice and beans on the side. Enjoy!
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