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
4 lbs boneless pork country ribs
1.5 lbs tomatillos
2 poblano peppers
2 cubanelle peppers
1 sweet onion
12 cloves of garlic
1 large bunch cilantro
Salt, pepper, garlic rub
2 tbsp fish sauce
Smoked Pork Chile Verde
Char tomatillos, peppers, onions, and lime on grill. Cook lime last so not to burn.
Place peppers, onion, tomatillos, garlic, pork, fish sauce and rubs in Dutch oven. Squeeze lime juice and smoke for 3 hours at 250. I used an oak/hickory blend.
At 3 hour mark, cover Dutch oven and cook for another hour.
Pull pork out of Dutch oven and plane on baking sheet to shred. Add bunch of cilantro to broth and cover Dutch oven and cook for another 20 min. Shred pork and hold.
After 20 min, use immersion blender, or put broth in a standing blender and blend until smooth. Meanwhile place pork in broiler to crisp.
Serve pork on corn tortilla with the sauce and cojita cheese and any toppings you like.
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