What's up guys, it's Susie Bulloch from HeyGrillHey.com Todd's here, he's
eating the food that we're gonna make today. It is a chili verde smoked pulled
pork. It is off the charts delicious. iIt's incredibly simple so stay tuned. I'm
going to show you how to do it. First step for chili verde smoked pork is to
get it seasoned and on to the smoker. I'm starting with an 8 to 10 pound pork
shoulder, also sometimes called a Boston butt, this is bone-in that's how I like to
cook them. Simply wipe all around with a paper towel to make sure you get any
bone fragments or excess liquid from the packaging and then season on all sides
with a basic seasoning, salt pepper garlic powder. I'm using my beef
seasoning this is a very great all-purpose rub. Yes its beef, it works
fantastic on pork. We're gonna be adding a ton of flavor in later with the green
chilies and the chili verde braise so I want to keep the seasoning on here
fairly simple, just make sure you cover evenly on all sides.
I've got my smoker preheated 225 degrees. if you want a really authentic tex-mex
style flavor you can use mesquite wood if you don't like smoke that bold you
can go with anything like alder, hickory all great options for this. The first
smoke is gonna take about eight hours at 225 degrees. We're looking for an
internal temperature of the pork between 160 and 165 degrees. Our porks off the
smoker it's time to add in our braising liquid. I'm going to start with a 20
ounce can of green chili enchilada sauce, you can use your favorite, and these are
also available in different heat levels so you can go as spicy or as mild as you
like. We're keeping it mild, we got a bunch of kids we want to make sure that
they also eat their dinner. I'm going to add a 4 ounce can of fire roasted diced
green chilies, again you can pick the heat level on this one we're keeping
ours mild, and then a jar-this is about 12 ounces of a salsa verde-this is a
green salsa. We're using a Trader Joe's brand but any kind of tomatillo green
chili based salsa will work. Cover that tightly with some heavy-duty aluminum
foil.
You want it to be nice and airtight to kind of keep all of that steam inside.
It's really gonna help speed the cooking process. This is going back on the smoker,
I've increased the heat to 350 degrees. We want this to braise inside of that
smoker to really break down all of those tight connective tissues because it's
taken on as much smoke as it's going to from the first period. You can actually
do this in the oven if you'd like or even in a crock-pot if you want to
finish cooking I would say it'll take about 2 to 3 hours to finish.
Our pork has reached the perfect internal temperature. We're looking for
between 195 and 200 degrees. We've nailed it. You want your thermometer to really
feel like it's going into a super super soft piece of butter almost. We let this
rest for a little while, I would say at least thirty minutes up to an hour and
then open it up. Oh that smells so good! You've got all of that beautiful green
chile and pork juice in the bottom and it's just gonna shred right apart. It's
so soft now I just shred the meat right into the liquid itself and then you can
eat this however you like to. You can eat it like a stew, burritos, tacos, I just put it
in a bowl serve it with some fresh tortillas, limes, some cilantro,
a little bit of sour cream, that is an awesome meal.
I brought Todd to help me finish shredding because, Todd: This is my favorite. Susie: I
did actually start developing this recipe for Todd I got to be honest I did
a few iterations that were spicy like like 11 on the Richter scale I put in a
couple too many Serrano's and jalapenos instead of more of mild green chilies
so I took this one a little bit more mild and I hope he really likes it. Todd: I
haven't tried it. Susie: I know. You can put them in a bowl you can just eat it plain. With
this perfectly shredded there's plenty of liquid in the bottom you could almost
treat this like a chili or a stew with your favorite toppings, you could put
beans in there, you could put rice in there or you could treat it as a filling
for burritos or tacos or enchiladas. You could put that on nachos. I like to eat
mine with a squeeze of lime, a tortilla, some fresh chopped red onions, a little
sour cream and some cilantro. No matter how you eat it I feel like you're
probably gonna love it. I hope you guys enjoy this video. I for
sure hope you give this recipe a try. If you do share it on social media and let
us know or come back and leave a comment we would love to see the things that
you're smoking at home, feeding the people you love and that moment of you
being the backyard barbecue hero. I'm gonna eat this. We'll catch you next time.
That's so good! I hope you guys give this one a try. If
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