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Shredded Chile verde pork piled on a round, black plate.
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5 from 21 votes

Smoked Chile Verde

This Smoked Chile Verde is incredibly simple to make and off the charts delicious. Eat it straight off the bone, or serve it in tacos, burritos, on nachos and so much more. This is one pulled pork that you'll keep coming back to again and again.
Prep Time15 minutes
Cook Time11 hours
Resting Time1 hour
Total Time12 hours 15 minutes
Course: Main Dish
Cuisine: American
Keyword: Smoked Chili Verde
Servings: 10 people
Author: Susie Bulloch (heygrillhey.com)

Ingredients

Braising Liquid

  • 1 28-ounce can green chile enchilada sauce choose mild or spicy based on your flavor preferences
  • 1 4-ounce can fire roasted diced green chiles choose mild or spicy based on your flavor preferences
  • 1 12-ounce can smoked salsa verde

Instructions

  • Preheat the smoker. Set your smoker to 225 degrees F. For a bold smoke flavor, go with mesquite wood, for a milder flavor, I recommend using alder or hickory.
  • Season the pork. Using a paper towel, wipe down your pork shoulder to remove any excess liquid from the packaging or bone fragments from the meat. Season on all sides with my Signature Beef Seasoning or equal amounts of salt, pepper, and garlic powder.
    1 8-10 pound bone-in pork shoulder (AKA Boston butt), Hey Grill Hey Beef Rub
  • Smoke the pork. Place your seasoned pork shoulder directly on the grill grates. Close the lid, and smoke for 8 hours or until the internal temperature of your meat reaches 160-165 degrees F.
  • Make the braise. Remove the pork from the smoker and place in disposable aluminum pan. Pour all ingredients for the braising liquid over the pork. Cover tightly with a large sheet of heavy duty aluminum foil and seal all edges.
    1 28-ounce can green chile enchilada sauce, 1 4-ounce can fire roasted diced green chiles, 1 12-ounce can smoked salsa verde
  • Increase the heat and finish smoking. Increase the heat on your smoker to 350 degrees F. Place the pork shoulder back on the smoker for 2-3 hours. Cook until the internal temperature of the pork reaches 195-203 degrees F.
  • Rest the pork. Remove the pork from the smoker and allow to rest for 30 minutes to 1 hour.
  • Shred, serve, and enjoy! Remove the aluminum foil, and shred the pork straight into the liquid, removing the bone and any gristle or excess fat. Taste and season with additional salt, as needed. This meat is versatile and can be eaten like a stew, served in burritos, tacos, on nachos however you like.

Video

Nutrition

Calories: 410kcal | Carbohydrates: 0.02g | Protein: 54g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 185mg | Sodium: 212mg | Potassium: 944mg | Fiber: 0.004g | Sugar: 0.01g | Vitamin A: 18IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 3mg