Smoked Pork Chile Verde
Authored by Jake Goza. Jake is a friend of BBQ Distro and Backyard BBQ Box member. Jake's from Alcoa, Tennessee and you can catch his backyard awesomeness anytime in Instagram: @dr_bbq2017
Total Time: 5 Hours
Ingredients
- 4 lbs boneless pork country ribs
- 1.5 lbs tomatillos
- 2 poblano peppers
- 2 cubanelle peppers
- 2 jalapeños
- 1 sweet onion
- 12 cloves of garlic
- 1 lime
- 1 large bunch cilantro
- Salt, pepper, garlic rub
- Zavalas Fajita Rub
- 2 tbsp fish sauce
- Chicken stock
Instructions
- Char tomatillos, peppers, onions, and lime on the grill. Cook the lime last so as not to burn it.
- Place peppers, onion, tomatillos, garlic, pork, fish sauce and rubs in a Dutch oven. Squeeze in the lime juice and smoke for 3 hours at 250. I used an oak/hickory blend.
- At the 3 hour mark, cover the Dutch oven and cook for another hour.
- Pull pork out and place on a baking sheet to shred. Add a bunch of cilantro to the broth, cover, and cook for another 20 min. Shred pork and hold.
- After 20 min, use an immersion blender (or standing blender) to blend the broth until smooth. Meanwhile place pork under the broiler to crisp.
- Serve pork on a corn tortilla with the sauce, cotija cheese, and any toppings you like.
Made with BBQ Distro
Grab the exact rubs and sauces from this cook:
