Peurco Verde

[bmanMA]

Going to try and see what I can do around the flavor profile of a chile verde, one my me favorite foods.

Have a boneless Boston Butt as that's what I could find in my neighborhood. Was looking for a bone-in Boston Butt. And I am like 40 miles West of Boston. Go figure. Go Celts!!!

Did a wet 'rub-inade' of:

- 1T garlic pwdr
- 2T cumin
- 1T sea salt (really need to convert to weight)
- 0.5 T Penzey's jalapeno pwdr
- 0.5 T ground black peppa
- 5 T tomatillos, roasted, cooled, then food milled
- 4 med. cloves garlic, minced
- 4 T EVOO
- 1 T finely grated lime peel
- 1/2 lime's wortha juice
- 1 T random chili powder

- Have an injection all ready for the morning consisting of milled tomatillos, green salsa (milled), EVOO, random crap.


Plan to smoke with Wicked Good with some hickory chunks. Hope to be able to turn into some dank green enchiladas.

 

[deez butts]

Mmmmm...I also like me some verde...great idear.

 

[SmokeJumper]

I love chile verde and still have a quart cryovaced somewhere in the deep dark recesses of my freezer. I'm looking forward to hearing and seeing how it goes.

 

[Moose]

I love chile verde and still have a quart cryovaced somewhere in the deep dark recesses of my freezer. I'm looking forward to hearing and seeing how it goes.

Yup. Me too...

 

[landarc]

For some cooks, I like boneless butts, particularly, it offers the chance, if doing a paste-type rub, to put more of the paste all over the meat. I untie the roast, rub it heavily (oh baby, right there baby) and re-tie it. I like the effect of having all the extra surface area rubbed up.

There is no such thing as a bad cut of meat, just cuts of meat that are misunderstood.

 

[bmanMA]

Cook update

Well, did the pork and also did a chuck just because I was intrigued based on several posts here on BBQB. Both cuts were boneless and I didnt tie them up as a test. Well, turns out there is a good reason to tie. I kinda knew the outcome, but yet I could not avoid the experiment. All good. Butt to the left, chucky to the right. Oh and of course some ABTs. Did a few on anahiems. Doesnt really work as well as jalepenos. I do my ABTs with pre-smoked chicken, Frank's, cream cheese, spices, uncured bacon. Turn out awesome.

Here's some late-cook pr0n.