Pulled Pork with Salsa Verde
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We got to use our brand new drum smoker for this video made by Cotton Gin. We did a simple yet different flare on pulled pork and used a Salsa Verde as a topper. We cooked this a bit hotter than normal as we were pressed for time. We ran the CGS Smoker between 275 – 300 degrees. We used some Post oak chunks for flavor.
• 7-8 LB Boston Butt
• 2 TBSP of All Purpose Rub
• 3 TBSP of Fiesta Rub or your favorite Southwest Rub
Trim any fat from the butt that is less than desirable. I cut hatch marks on the fat cap as well. Season with your favorite all-purpose rub and a southwest rub of your choice. Cook until at least 165 degrees. Once at 165, place the butt in a foil pan, cover with one packet of taco seasoning and add 3/4 of a cup of water. Wrap tightly with foil. Place back on the smoker until the meat reaches 205 degrees or is probe tender. Pull off and let rest at least one hour prior to pulling, longer if possible.
Salsa Verde
• 1 Anaheim Pepper
• 1 Pablano Pepper
• 1 Jalapeno
• 1 Onion
• 1.5 LBS of Tomatillos
• 5 Cups of Water
• 1.5 TSPs of Salt
• 14 Sprigs of Cilantro
Prepare all peppers (we removed the seeds), quarter the onion, and clean the tomatillos thoroughly. Place all into a pot and just cover the top with water. Add the Salt and Cilantro. Boil for 20 minutes. Remove from heat and add all of the ingredients and three cups of the hot water to a food processor. Blend until you reach your desired consistency. In the same pot add 2 TBSP of cooking oil, let it get hot. Pour the salsa into the pot and bring to a simmer for at least 20 minutes. Watch it closely so you can remove it from the heat once it reaches your desired thickness.
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