Steps

• 1

  When ready to cook, place a large cast-iron skillet on the bottom grill grate (or to one side, if your Traeger only has one grate). Close the lid, set the Traeger temperature to 450℉, and preheat with the lid closed for 15 minutes. Line a baking sheet with parchment paper.

  450 ˚F / 232 ˚C

  00:15

• 2

  Place the pork shoulder in a medium bowl and toss with the flour, salt, and pepper until evenly coated.

• 3

  Place the tomatillos, jalapeños, onion, and garlic on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables and season with salt and pepper. Toss to coat.

• 4

  Add the remaining 2 tablespoon of olive oil to the hot cast iron skillet, then add the pork to the pan in an even layer. Place the baking sheet with the vegetables on the top grate (or next to the cast iron) and close the grill lid. Cook for 20 minutes, without opening the lid or stirring, until the pork is evenly browned on the bottom and the vegetables are softened and lightly browned.

  450 ˚F / 232 ˚C

  00:20

• 5

  Remove the vegetables from the grill and transfer to a blender. Purée until smooth.

• 6

  Pour the puréed vegetables into the pan with the pork, along with the chicken stock, green chiles, oregano, and cumin. Close the grill lid and reduce the temperature to 325℉. Cook the chile verde until the liquid has reduced and the pork is fork-tender, 60-90 minutes. If the liquid is reducing too quickly, add more chicken stock, 1/2 cup at a time.

  325 ˚F / 163 ˚C

  01:30

• 7

  Remove the chile verde from the grill and top with the lime juice and cilantro. Serve as desired, such as in a bowl, burritos, or tacos. Enjoy!