Pulled Pork Green Chili
Pulled Pork Green Chili was Ken’s brainchild. He loves pulled pork and green chili. We had plenty of one and none of the other. We had some of his smoked pulled pork in the freezer, plus his smoked jalapeno sauce and lots of other goodies blended into an awesome Smoky Green Chili. We smoked our peppers and onions on our Bull Rack System with a “Kiss of Smoke” using Texas Pecan pellets.
See Video: http://datenightdoins.com/video-pulled-pork-green-chili/
Pulled Pork Green Chili
A Wood Pellet Grill Recipe
Prep Time: 2 hours smoke and then chop veggies
Cook Time: 4 hours @ 350 degrees (177c)
Grill: Green Mountain Grill/Smoker
Pellets: Pacific Pellet Gourmet BBQ Pellet Texas Pecan
Ingredients: Pulled Pork Green Chili
- 3lbs. smoked pulled pork
- 32ozs. chicken broth
- 2 cups or 1 16.7oz. bottle medium hot green salsa (We used my Smoked jalapeno sauce)
- ¼ cup red pepper flakes, or to taste
- 2 Tablespoons Green Mountain Grills Garlic Chipotle Seasoning
- 2 Tablespoons Chef of the Future Southwestern Seasoning
- 2 large sweet onions
- 2lbs. tomatillos
- Serrano and jalapeno peppers, to taste
- Peeled garlic cloves, to taste (I used 2 handfuls)
- 1 10oz. container fresh pico de gallo (salsa)
- 1 bunch chopped cilantro, fine chopped
Pulled Pork Green Chili
A Wood Pellet Grill Recipe
Link to Pulled Pork: http://datenightdoins.com/traditional-pulled-pork/
Link to Smoked Jalapeno Sauce: http://datenightdoins.com/smoked-jalapeno-hot-sauce2/
Load Up Your Bull Racks
Cooking Directions: Pulled Pork Green Chili
Spray your Bull Rack trays with a cooking spray for easy clean up and load them up with your garlic, peppers, tomatillos and onions. Cut your onions into wedges so they’ll pick up more smoke. Place your Bull Rack System into the GMG and smoke them @ 150 degrees for about 2 hours or so. I gave them an additional “Kiss of Smoke” with a smoke tube packed with Pacific Pellet Gourmet BBQ Pellet Texas Pecan pellets. Use your favorite.
After smoking, cut the peppers and tomatillos into smaller pieces for the blender. I just put mine into a large Dutch oven with some of the broth and used an emersion blender. Now just mix in the rest of the ingredients and you are ready for the grill.
I did 4 hours @ 350 degrees (177c) which gave me a nice simmer until everything blended nicely. I use a Maverick ProTemp Instant Read Thermometer for checking meat temperatures.
Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.
Pulled Pork Green Chili
A Wood Pellet Grill Recipe
In The Smoke
That is our Frozen Smoked Jalapeno Sauce
Blend Until Smooth
Pulled Pork Green Chili
A Wood Pellet Grill Recipe
Add Onions and Garlic
Add Remaining Ingredients
In The Smoke
Pulled Pork Green Chili
A Wood Pellet Grill Recipe
Add Salsa
It’s Ready!!!
Pulled Pork Green Chili
A Wood Pellet Grill Recipe
About our Recipes
We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.
The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.
Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….
Live your Passion and Do What You Love
Ken & Patti
http://datenightdoins.com
Facebook
Twitter
Youtube Channel
Pintrest
Flipboard
If you enjoy our recipes you can help support us by Subscribing to us on YouTube.
Our Thanks To:
Country Bob’s All Purpose Sauce
www.countrybobs.com
Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/
Grill Grates
http://www.grillgrate.com/
Green Mountain Grills LLC
1 800 603 3398
Email: info@greenmountaingrills.com
http://greenmountaingrills.com/contact/
Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/
Bull Rack System
EarthWorks Supply
503-678-7744
http://www.earthworkssupply.com/
Meat Rake
(360)-524-2087
Email: meatrakes@hotmail.com
http://meatrake.com/
A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/
Our Cutlery Provided By:
- 3lbs. smoked pulled pork
- 32ozs. chicken broth
- 2 cups or 1 16.7oz. bottle medium hot green salsa (We used my Smoked jalapeno sauce)
- ¼ cup red pepper flakes, or to taste
- 2 Tablespoons Green Mountain Grills Garlic Chipotle Seasoning
- 2 Tablespoons Chef of the Future Southwestern Seasoning
- 2 large sweet onions
- 2lbs. tomatillos
- Serrano and jalapeno peppers, to taste
- Peeled garlic cloves, to taste (I used 2 handfuls)
- 1 10oz. container fresh pico de gallo (salsa)
- 1 bunch chopped cilantro, fine chopped
- Link to Pulled Pork: http://datenightdoins.com/traditional-pulled-pork/
- Link to Smoked Jalapeno Sauce: http://datenightdoins.com/smoked-jalapeno-hot-sauce2/
- Spray your Bull Rack trays with a cooking spray for easy clean up and load them up with your garlic, peppers, tomatillos and onions. Cut your onions into wedges so they’ll pick up more smoke. Place your Bull Rack System into the GMG and smoke them @ 150 degrees for about 2 hours or so. I gave them an additional “Kiss of Smoke” with a smoke tube packed with Pacific Pellet Gourmet BBQ Pellet Texas Pecan pellets. Use your favorite.
- After smoking, cut the peppers and tomatillos into smaller pieces for the blender. I just put mine into a large Dutch oven with some of the broth and used an emersion blender. Now just mix in the rest of the ingredients and you are ready for the grill.
- I did 4 hours @ 350 degrees (177c) which gave me a nice simmer until everything blended nicely.
