Smoked and braised pulled pork with 505 southwestern flame roasted green Chile
If your a fan of pulled pork, then this recipe is for you. Elevate your pulled pork by adding some incredibly amazing and delicious 505 southwestern flame raised green Chile.
Length of time from start to finish: 7 hours
Difficulty: Easy
Ingredients:
- 4 lb boneless pork shoulder
- 1 16oz flame roasted green Chile
Seasoning:
- Salt
- Pepper
- Garlic
Here is a link to my seasonings https://www.spanglishasadero.com/ use code Fire10
Instructions:
-Preheat your smoker to 275 degrees.
-Now, let’s prep the pork shoulder. Start off by scoring the fat with a sharp knife and season it with your favorite pork seasoning. I used an all purpose seasoning.
-Place the pork in the smoker and let it go until it reaches an internal temperature of 165 degrees. Once this happens add, it to a foil pan and pour in 16oz of flame roasted Chile.
-Now, cover the tin foil and place back on the smoker for 2 additional hours. After 2 hours, rest the pork for 1 hour before shredding it.
-Shred it and combine it throughly with that delicious sauce that’s in the foil pan. I made a torta with the pulled pork, You can make tacos, burritos and so on, the possibilities with pulled pork are endless.
