Smoked Pork Green Chili (Pork Chile Verde)
Smoke up this no-fuss pork green chili using pork shoulder and canned green chiles. It's so easy, you'll add it to your weekly rotation.
Servings: 15
Ingredients
- 5 lb boneless pork butt
- 1 white onion sliced
- 2 tsp salt, pepper and garlic SPG
Green Chile Sauce
- 1 fresh jalapeno diced
- 7 oz green chiles canned
- 20 oz green enchilada sauce
- 1 tsp kosher salt to taste
- 1 tsp black pepper to taste
Instructions
- Heat Grill: Heat your grill or smoker to 275F degrees with an indirect heat zone.
- Prep: Cut the pork butt into large chunks. Season all over with the salt, pepper and garlic. Place the sliced onions in a disposable half pan. Add the seasoned pork on top.
- Smoke: Place the pan of pork on the smoker and cook over indirect heat for 3 hours.
- Sauce: To the pan, add the jalapenos, green chiles and enchilada sauce. Gently stir. Cover with foil and cook 1 more hour. The internal temperature of the meat should be about 200-205F degrees.
- Rest: Remove the pan from the smoker and rest for 30 minutes.
- Shred: While wearing gloves and glove liners, shred the pork right into the pan and blend with the sauce.
- Season: Mix in 1 teaspoon of kosher salt and 1 teaspoon of black pepper or more to taste.
- Serve: See serving suggestions above.
Notes
When cutting the pork butt, remove any large obvious pieces of fat. You want to end up with 4-5 pounds of meat.
SPG or salt, pepper, garlic is a mix of equal parts kosher salt, coarse-ground black pepper and granulated garlic.
For the green chiles and enchilada sauce, you can use hot or mild, depending on your preference.
Nutrition
Calories: 222kcal | Carbohydrates: 5g | Protein: 29g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 91mg | Sodium: 935mg | Potassium: 527mg | Fiber: 1g | Sugar: 3g | Vitamin A: 263IU | Vitamin C: 4mg | Calcium: 24mg | Iron: 2mg