Spicy Pork Verde

We had this dish for the first time several years ago at my sister-in-law’s. We asked for the recipe, then discovered we had the cookbook where they got the recipe! This is our adaptation of Weber’s Smoky Pork Chile Verde from: “Weber’s Charcoal Grilling! The Art Of Cooking With Live Fire!” It has become one of our family favorites.

It takes about 30 minutes to prepare, but nearly 3 1/2 hours to grill, so plan accordingly. You can also do this with a whole chicken and that will cut the time down a bit!

Create a rub for the pork by mixing salt, chile powder, dried oregano, garlic and cumin. Massage the spices into the meat and let it sit for about half an hour while you prepare the fire.

You’re going to create a “three-zone” split fire for low heat, carefully placing a large disposable drip pan between the charcoal, filled halfway with warm water and toss in some hickory chips.

Drain the hickory chips and scatter them over the piles of charcoal. When they begin to smoke, place the pork in the center of the cooking grate, close the lid and smoke-roast the pork for about 30 minutes.

While the pork is smoking, purée tomatillos, chiles, garlic, onion, jalapenos, and oregano in a food processor! We added jalapeño to the original recipe because we like it a little hotter. 😉

Pour the sauce into another disposable heavy-duty aluminum pan, add a beer to the sauce and mix well!

Put the pork in pour the tomatillo mixture around the pork so it comes up the sides by an inch or so.

Cover tightly with foil and cook over indirect low heat, with the lid closed as much as possible, until the meat reaches an internal temperature of 190 degrees and tears easily with a fork. This will take about 2 to 3 hours depending on the size of your pork shoulder and how steady you keep the temperature on the grill.

When the pork is done, remove it from the grill and transfer it to a cutting board. Roughly chop the meat into chunks and shreds. Pour the pan liquid into a large saucepan and add the chopped meat back to it. Simmer uncovered for a few minutes to blend the flavors. Season with cilantro, Tabasco, salt and pepper.

Chop lime wedges and cilantro to serve with dinner!

Serve with steamed rice, sour cream, lime wedges and a bottle of Tabasco!

For the full recipe check out Weber’s page and their Smoky Pork Chile Verde Sure, it’s a bit time-consuming, but you’ll love the flavor! Enjoy!

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