Chile Verde

Ingredients

Brine and Dry Seasoning for Pork Shoulder:

~6 lb pork shoulder (bone-in or boneless)

1 tbsp kosher salt (~15g)

1 tbsp black pepper (~15g)

1 tsp garlic powder (~5g)

1 tsp cumin (~5g)

1 tsp smoked paprika (~5g)

1 tsp ancho chile powder (~5g)

1 tsp Mexican oregano (~5g)

Yellow or Dijon mustard (binder; thin layer on pork shoulder)

For the Chile Verde Sauce:

2 lbs tomatillos, husked and rinsed

3-4 Anaheim Chiles

3-4 Poblano Chiles

3-4 Jalapeños (optional for heat)

1 large white onion, quartered

4-6 cloves garlic

1 bunch cilantro

1 tsp ground cumin

1 tsp Mexican oregano

½-1 cup beer (lager, pislner, or white belgian like Allagash white)

½–1½ cup chicken stock

Salt to taste

Juice of 1 lime (added at end)

Cooking

Brine

Combine brine/seasoning mixture in a separate container.
Apply a thin layer of mustard (yellow or Dijon) to the pork shoulder. Think of it like applying lotion or sunscreen; just enough to help the seasoning stick.
Rub the brine/seasoning evenly across the entire surface.
- Tip: To reduce cook time (but with a slight trade-off in smoke flavor), consider cutting the large pork shoulder into 2–3 smaller, evenly sized pieces.
Rest: Place the seasoned pork in the fridge, uncovered, for 4 to 24 hours.
- Recommended timing: Prepare the brine either first thing in the morning or the night before.

Reasoning: This method promotes tenderness by drawing moisture through the meat via osmosis, while also building rich, deep flavor throughout the pork.

Smoke

Set smoker to 225-250°F
- Important: Avoid going higher than 250°F. At higher temps, your smoker or pellet grill struggles to properly develop the smoky flavor you want. Low and slow builds better bark and deeper smoke infusion.
Cook pork shoulder until it reaches an internal temperature of 170–180°F.
- Estimated time: 2–6 hours, depending on the size and thickness of your pork shoulder.
- Adjust time as needed. Smoke to temperature, not just to time.

Sauce

While the pork shoulder is on the smoker, prep your verde ingredients:
- Tomatillos - Watch the color and skin. Aim for slight blistering without letting them deflate or collapse.
- Anaheim, jalapenios, and Poblo chilies - Roast until the skin blisters and chars in spots.
- Onion - Let it dry out and take on some color, but avoid fully caramelizing.
- Garlic - Quick pan-sear or cast iron roast recommended; do not burn.
- Pro tip: If you have a cast iron pan or insert handy, add extra flavor by searing all of the above ingredients. You want blackened spots on 1–2 sides of each tomatillo or chili. Don’t overdo it; a few deep char marks is enough.
- Color = Flavor. Prioritize developing color and roasted character at this stage.
Once the roasted ingredients are ready, combine in a blender with:
- 1 bunch cilantro
- 1 tsp ground cumin
- 1 tsp Mexican oregano
- 1/2 cup or 1 cup of beer (start with ½ cup; adjust for consistency)

Sauce Consistency Note: I prefer a sauce with texture like salsa, so I prefer to avoid over-blending.

Finish

Place everything in a crockpot and set to low overnight (around 4-10 hours).

Shred.

Enjoy!

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