Smoked Pork Chili Verde
Smoked Pork Chili Verde by Bennie Kendrick shines as 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.
3 lbs BONELESS PORK SHOULDER
TRAEGER PORK AND POULTRY RUB, AS NEEDED
1 (16 oz) jar Salsa Verde
1/4 cup WATER
1/2 YELLOW ONION, DICED
2 cloves garlic, minced
1 tbsp CUMIN
SALT AND PEPPER, TO TASTE
When ready to cook, start the Traeger according to grill instructions. Set temperature to the Smoke setting (set to Super Smoke if using a WiFIRE-enabled grill).
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.
Increase the grill temperature to 350 degrees F and cook pork until the internal temperature hits 160 degrees F.
Remove pork from grill and let rest on a sheet tray for 15 minutes.
After resting, cut pork shoulder into small cubes and remove any excess fat or gristly tissue. Set aside.
Blend all ingredients for the sauce until smooth. Add sauce and pork to a 10-inch cast iron pan.
Place back on the grill at 350 degrees F for 20 minutes or until meat is tender.
Serve chili Verde with corn or flour tortillas or with rice and beans on the side. Enjoy!
Recipe and photo from Traeger.