Here's a simple, yet delicious, way to make fall-off-the bone pulled pork. Use it in your nachos, sliders, burritos, poutine, or anything else you want. This one's an instant classic inspired by Brazil and South American culture.
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Pulled Pork Chile Verde Recipe
Serves: 4 | Prep Time: 15 min. | Cook Time: 25 min.
Ingredients for Pulled Pork Chile Verde Recipe:
- 3 lbs. Pork Shoulder (with fat trimmed and cut into 1" pieces)
- Note: Feel free to substitute with a smoked pork shoulder seasoned with Cluck & Squeal ALL PURPOSE HIMALAYAN Seasoning & BBQ Rub - chopped to your desired size.
- 2 Tbsps. of Cooking Oil (vegetable or avocado)
- 1 Large Yellow Onion (diced)
- 3 Cloves Garlic (minced)
- 1 Tbsp. Cluck & Squeal SAVORY SPICY Himalayan Seasoning
- 5 Tbsps. lime juice
- 5 Tbsps. apple cider vinegar
- 1 Tsps. Cluck & Squeal ALL PURPOSE HIMALAYAN Seasoning & BBQ Rub.
- 2 Cups Low-Sodium Chicken Broth
- 4 Fresh Poblano Chiles (deseeded and sliced in half for roasting - keep seeds if you'd like more spicy flavours)
- 2 Fresh Jalapeno Peppers, (deseeded and sliced in half for roasting - keep seeds if you'd like more spicy flavours)
- 5 to 1.75 lbs. Fresh Tomatillos (husks removed and halved)
- ½ Cup Fresh Cilantro (coarsley chopped)
Directions for Pulled Pork Chile Verde Recipe:
STEP 2: Season pork pieces on all sides with Cluck & Squeal ALL PURPOSE HIMALAYAN Seasoning & BBQ Rub.
STEP 3: Dry marinate for 20 to 30 minutes.
STEP 4: Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
STEP 5: Remove the pork from the pot. Add splashes water just enough to release any meat crustations and then add the onions stir well, and a little additional oil to the pot, if needed.
STEP 6: Add the garlic and cook for 30 seconds.
STEP 7: Return pork pieces to the pot and add the chicken broth.
STEP 8: Reduce heat to medium-low, cover, and simmer for 2-4 hours.
STEP 9: Meanwhile, make the Chile Verde sauce.
STEP 10: Place rack on second to top level of oven and turn the oven to high broil.
STEP 11: Wash the poblano peppers, jalapeños, and tomatillos.
STEP 12: Slice the tomatillo and both types of peppers in half and remove stems. Seed the peppers and remove the white veins inside if you do not want the Chile Verde to be spicy. For a controlled flavourful heat check out our Tasty Hot Pure Chile Pepper blend. As for the tomatillos, do NOT seed them.
STEP 13: Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 8-10 minutes or until browned and slightly charred.
STEP 14: Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin.
STEP 15: Add the peppers, tomatillos and cilantro to a blender and puree.
STEP 16: Add the Chile Verde puree to the pot with the pork and stir well and cook everything together.
STEP 17: Once it comes to a simmering boil add in the lime juice, apple cider vinegar, Himalayan salt, and the
STEP 18: Add more Cluck & Squeal SAVORY SPICY Himalayan Seasoning to taste
STEP 19: Cook at a medium simmer for 30 min
STEP 20: Serve with tortillas and dress the bowl with Mexican-style rice & beans, sour cream, avocado and don’t forget a lime and cilantro finish.
Special thanks to Cluck and Squeal for the original recipe.\
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