Smoked Chile Verde Pork

275 mins
Serves 1
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Directions

  1. 1Sear the peppers on the grill.
  2. 2Place the grilled peppers into heavy duty foil and seal.
  3. 3Let them sit for 8-10 min to steam.
  4. 4Remove the skins and seeds from the peppers.
  5. 5Blend peppers, onions, tomatillo, and roasted garlic together in a blender to make the sauce.
  6. 6Cut pork into 1 1/2” chunks.
  7. 7Sear the outside of the pork chunks quickly on the grill or a hot cast iron pan.
  8. 8Set the seared pork chunks onto foil in the smoker at 225°F for 45 min.
  9. 9Add the Salsa Verde mix over the pork.
  10. 10Leave in the smoker for 1.5 hours uncovered.
  11. 11Add broth to achieve desired sauce consistency and stir.
  12. 12Cover the pan with foil and cook for another 1.5 hours until desired tenderness (205°F internal temp).
  13. 13Remove from the grill and place into a serving bowl.
  14. 14Add lime juice, cilantro, and season to taste with salt and pepper.
  15. 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.
Smoked Chile Verde Pork | Clip Recipe