Smoked Chile Verde Pork
Directions
- 1Sear the peppers on the grill.
- 2Place the grilled peppers into heavy duty foil and seal.
- 3Let them sit for 8-10 min to steam.
- 4Remove the skins and seeds from the peppers.
- 5Blend peppers, onions, tomatillo, and roasted garlic together in a blender to make the sauce.
- 6Cut pork into 1 1/2” chunks.
- 7Sear the outside of the pork chunks quickly on the grill or a hot cast iron pan.
- 8Set the seared pork chunks onto foil in the smoker at 225°F for 45 min.
- 9Add the Salsa Verde mix over the pork.
- 10Leave in the smoker for 1.5 hours uncovered.
- 11Add broth to achieve desired sauce consistency and stir.
- 12Cover the pan with foil and cook for another 1.5 hours until desired tenderness (205°F internal temp).
- 13Remove from the grill and place into a serving bowl.
- 14Add lime juice, cilantro, and season to taste with salt and pepper.
- 15Serve over cilantro lime or white rice.
Ingredients
- 12 oz Tomatillo
- 2 Jalapeno pepper
- 2 Poblano
- 1 sweet onion
- 5 roasted garlic
- 3 lbs pork shoulder
- 2 Tbsp lime Juice
- 0.33 c Chopped Cilantro
- olive oil
- salt
- pepper
- broth
Equipment
Reynolds Wrap heavy duty foilsmokerblendergrillhot cast iron panserving bowl
Tips
- Reynolds Duty Foil is nonstick for easy clean up.
- The heavy-duty foil is strong enough to cook a whole pork shoulder and retain juices for tenderness.
- Cook until desired tenderness (205°F internal temp).
- Serve over Cilantro lime or white rice.
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