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Smoked Pork Chili Verde

30

2

Mesquite

Tender, smoked pork shoulder meets rich and flavorful chili verde. Serve with warm tortillas or over rice for some south-of-the-border comfort in a bowl.

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  • 3 Pound boneless pork shoulder

  • 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

  • salt and pepper

  • corn or flour tortillas

  • rice and beans, for serving

  • 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

  • 2

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

    • 3 Pound boneless pork shoulder

    • As Needed Traeger Pork & Poultry Rub

  • 3

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

    225 ˚F

  • 4

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

    350 ˚F

    160 ˚F

  • 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.

    • 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

  • 8

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

    350 ˚F

  • 9

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

    • As Needed corn or flour tortillas

    • As Needed rice and beans, for serving

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