We had this dish for the first time several years ago at my sister-in-law’s. We asked for the recipe, then discovered we had the cookbook where they got the recipe! This is our adaptation of Weber’s Spicy Pork Verde from: “Weber’s Charcoal Grilling! The Art Of Cooking With Live Fire!” It has become one of our family favorites.
It takes about 30 minutes to prepare, but nearly 3 1/2 hours to grill, so plan accordingly. You can also do this with a whole chicken and that will cut the time down a bit!
Create a rub for the pork by mixing salt, chile powder, dried oregano, garlic and cumin. Massage the spices into the meat and let it sit for about half an hour while you prepare the fire.
You’re going to create a “three-zone” split fire for low heat, carefully placing a large disposable drip pan between the charcoal, filled halfway with warm water and toss in some hickory chips.
Drain the hickory chips and scatter them over the piles of charcoal. When they begin to smoke, place the pork in the center of the cooking grate, close the lid and smoke-roast the pork for about 30 minutes.
While the pork is smoking, purée tomatillos, chiles, garlic, onion, jalapenos, and oregano in a food processor! We added jalapeño to the original recipe because we like it a little hotter. ;-)
Pour the sauce into another disposable heavy-duty aluminum pan, add a beer to the sauce and mix well!
Put the pork in pour the tomatillo mixture around the pork so it comes up the sides by an inch or so.
Cover tightly with foil and cook over indirect low heat, with the lid closed as much as possible, until the meat reaches an internal temperature of 190 degrees and tears easily with a fork. This will take about 2 to 3 hours depending on the size of your pork shoulder and how steady you keep the temperature on the grill.
When the pork is done, remove it from the grill and transfer it to a cutting board. Roughly chop the meat into chunks and shreds. Pour the pan liquid into a large saucepan and add the chopped meat back to it. Simmer uncovered for a few minutes to blend the flavors. Season with cilantro, Tabasco, salt and pepper.
Chop lime wedges and cilantro to serve with dinner!
Serve with steamed rice, sour cream, lime wedges and a bottle of Tabasco!
Sure, this Spicy Pork Verde is a bit time-consuming, but you’ll love the flavor! Enjoy!
Spicy Pork Verde
Webers Charcoal Grilling recipe for Smokey Spicy Pork Verde!
- For the rub:
- 1 TBLS kosher salt
- 2 teaspoons chile powder
- 2 teaspoons dried oregano
- 1 teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 boneless pork shoulder 4 - 4 1/2 pounds, trimmed of excess fat
- 8 medium tomatillos, husked and rinsed
- 1 can (7 oz) chopped green chiles with liquid
- 4 medium garlic cloves
- 1 small onion, roughly chopped
- 2 teaspoons dried oregano
- 3/4 cup dark Mexican Beer (the rest is for the chef!)
- 2 handfuls hickory wood chips, soaked in water at least 30 minutes
- 1/4 cup finely chopped, fresh cilantro
- 1 teaspoon Tabasco chipotle pepper sauce
- Kosher salt
- fresh ground pepper
- 6 cups steamed white rice
- 1 cup sour cream
- 1 lime, cut into eighths
Prepare a three zone fire for low heat. Place a large, disposable drip pan between the piles of charcoal and fill it halfway with warm water.
In a small bowl, mix together the rub ingredients. Coat the pork on all sides with the rub and let it at room temperature for 20 - 30 minutes before grilling.
In a food processor or blender, puree the tomatillos, canned chiles, garlic, onion, oregano and beer.
Drain the hickory chips and scatter them over the two piles of charcoal. Brush your grates clean!
When the chips start to smoke, place the pork in the center of the cooking grate, close the lid and smoke the roast over indirect low heat for 30 minutes.
Remove the pork from the grill and immediately close the lid to maintain temperature. Place the pork in a 9 x 13 inch, heavy duty foil pan.
Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch 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 190 degrees F and the meat is so tender that it tears easily with a fork. Approx 2 to 3 hours depending on how steady the temperature is inside your grill. To maintain the temperature, add 5 or 6 charcoal briquettes to each pile of charcoal every hour or so from the time you began to smoke the pork.
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 inch chunks and shreds, discarding any large pieces of fat.
Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat to the pan and bring it to a simmer. Simmer 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, a day ahead of serving, and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
Serve warm in bowls with steamed rice. Pass with the sour cream, lime edges and a bottle of your favorite hot sauce!