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Spicy Pork Verde

Webers Charcoal Grilling recipe for Smokey Spicy Pork Verde!
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Ingredients
  

  • 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

Instructions
 

  • 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!
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