Grilled Pork Chile Verde
3 Tbsp Bart's Creole Seasoning, (if you don't have mine, use a commercial brand but watch the salt content)
1 19 oz can Las Palmas Green Chile Sauce or brand you prefer
1 cup pico de gallo or prepared salsa
1/2 cup water
4 garlic cloves, pressed or minced fine
1 Tbsp ground cumin
1 tsp ground pepper
Coat pork with the Creole seasoning covering all sides. Place in fridge for 1 hour.
Preheat barbeque grill to high. Place pork on hot grills and grill for 3 minutes per side. The heat must be high to char the pork slightly. Do not cook more than 6 minutes.
Once the pork begins to sweat remove it from the grill and place in a Dutch oven.
Pour remaining ingredients over the pork.
Place covered Dutch oven on preheated 400 degree oven. Bake for 1 hour.
Stir the pork a bit to ensure they're all getting time in the pool.
Turn down oven heat to 275 degrees and let bake for 2 more hours, stirring every half hour. Taste the broth at this time and if it needs a little salt now is a good time to add it. Don't add it at the beginning because there could be a lot of salt in the salsa, the Creole rub and there is salt in the green chile sauce and you need the sauce to be tasty but not a salt lick.
At the 3 hour mark the pork should be tender enough to break when pressed with the backside of a fork. If not, bake for 1 more hour.
Once pork is fall apart tender remove it from the oven and let sit for 1 hour to cool enough that you can handle it.
Remove the pork from the sauce and begin to mash it with a fork or your hands, it's your choice at this point.
Once the pork is completely shredded add the stock to it and toss to incorporate it throughout the pork. Then add a bit more on top just before serving to make it really tasty.
Serve with homemade tortillas, side dishes like, oh, say, pico de gallo, perhaps some roasted tomato, corn and ancho chile salsa and some guacamole.
Like this...
It was good. Really. It was. Wish you were here....
Guacamole recipe coming - soon...
Snowy Palms Resort