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Smoked Pork Chili Verde

Smoked Pork Chili Verde

By Bennie Kendrick

Prep Time

30 Min

Cook Time

2 Hrs

Pellets

Big Game Blend
Yields: 2 Servings

Ingredients

main
3 PoundPork, Shoulders
As NeededTraeger Pork & Poultry Rub
16 Ouncesalsa verde
1/4 Cupwater
1/2 yellow onion, diced
2 Clovegarlic, minced
1 Tablespoonground cumin
As Neededsalt
As Neededblack pepper
Units of Measurement:

Step

  • Step 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.

    00:15

    180 ˚F / 82 ˚C

    Super Smoke

  • Step 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.

    01:00

    180 ˚F / 82 ˚C

    Super Smoke

    Ingredients
    • 3 Pound Pork, Shoulders

    • As Needed Traeger Pork & Poultry Rub

  • Step 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

  • Step 4

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

  • Step 5

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

  • Step 6

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

    Ingredients
    • 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

  • Step 7

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

    00:20

    350 ˚F / 177 ˚C

  • Step 8

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

My Notes


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