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Smoked Pork Chili Verde

Smoked Pork Chili Verde

By Bennie Kendrick

Prep Time

30 Minutes

Cook Time

2 Hours

Pellets

Big Game Blend

Ingredients

Number of people serving

2

Units of measurement:
main
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

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.

    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!

My Notes


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