Smoky Pork Chile Verde

Added by Bob Bob over 8 years ago
Made Never

Weber's Charcoal Grilling, p142

grilled pork

Ingredients

  • Rub:
  • 1T kosher salt
  • 2tsp pure chili powder
  • 2tsp dried oregano
  • 1tsp granulated garlic
  • 1tsp ground cumin
  • 1 boneless pork shoulder, 4 to 4.5lbs, trimmed of excess surface fat
  • 8 medium tomatillos, husked and rinsed
  • 1 can (7oz) chopped green chiles with liquid
  • 4 medium garlic cloves
  • 1 small onion, roughly chopped
  • 2tsp dried oregano
  • 3/4c dark Mexican beer
  • 2 handfuls hickory wood chips, soaked in water for at least 30 minutes
  • 1/4c finely chopped fresh cilantro
  • 1tsp Tabasco chipotle pepper sauce
  • kosher salt
  • freshly ground black pepper
  • 6c steamed white rice
  • 1c sour cream
  • 1 lime, cut into eights

Instructions

  1. Prepare a three-zone split fire for low heat (see page 17). Carefully place a large, disposable drip pan between the piles of charcoal and fill it about halfway with warm water.

  2. In a small bowl mix the rub ingredients. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 minutes before grilling.

  3. In a good processor or blender, purée the tomatillo, canned chiles, garlic, onion, oregano, andbeer.

  4. Drain the hickory chips and scatter them over the two piles of charcoal. Brush the cooking grater clean . When the chips start to smoke, place the pork in the center of the cooking grate, close the lid, and smoke-roast the pork over indirect low heat for 30 minutes.

  5. Remove the pork from the grill and immediately close the lid to maintain the temperature. Place the pork in a 9 x 13" heavy-duty foil pan. Pure the tomatillo mixture around the pork so it comes up the sides of the pork by 1" or so. Tightly seal the pan with foil, and place the pan in the center of the cooking grate. Cook the pork over indirect low heat, with the lid closed as much as possible, until the internal temperature of the meat reaches 190ºF and the meat is so tender that it tears easily with a fork, 2 to 3 hours, depending on how steady the temperature is. To maintain the temperature, add 5 to 6 charcoal briquettes to each pile of charcoal every hour or so from the time you begin to smoke the pork.

  6. When the pork is fully cooked, carefully remove the pan from the grill. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2" chunks and shreds, discarding any large pieces of fat or touch pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fact. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, and salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.

  7. Serve the chile verde warm in bowls with steamed rice. Pass the source cream, lime wedges, and a bottle of Tabasco.

Servings: 6 to 8 servings