1 tbsp Kosher salt
2 tsp Pure chile powder
2 tsp Dried oregano
1 tsp Granulated garlic
1 tsp Ground cumin
PORK CHILE VERDE
1 4 - 4 1/2 pounds Boneless pork shoulder, trimmed of excess surface fat
8 medium Tomatillos, husked and rinsed
1 7 oz. can Chopped green chilies with liquid
4 medium Garlic cloves
1 small Onion, roughly chopped
2 tsp Dried oregano
3/4 cup Dark Mexican beer
2 handfuls Hickory wood chips, soaked in water for at least 30 minutes
1/4 cup Fresh cilantro, finely chopped
1 tsp Tabasco chipotle pepper sauce
Freshly ground pepper
6 cups Steamed white rice
1 cup Sour cream
1 Lime, cut into eighths
1. Prepare a 3 zone split fire for low heat. Carefully place a large, disposable drip pan between the piles of charcoal and fill it about halfway with warm water.
2. In a small bowl, mix the rub ingredients. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit a room temperature for 20 - 30 minutes before grilling.
3. In a food processor or blender, puree the tomatillos, canned chiles, garlic, onion, oregano, and beer.
4. Drain the hickory chips and scatter them over the two piles of charcoal. Brush the cooking grate clean. When the chips start to smoke, place the pork in the center of the cooking grate, close the lid, and smoke roast the pork over indirect low heat for 30 minutes.
5. Remove the pork from the grill and immediately close the lid to maintain the temperature. Place the pork in a 9 x 13 inch, heavy duty foil pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by one inch or so. Tightly seal the pan with foil, and place the pan in the center of the cooking grate. Cook the pork over indirect low heat, with the lid closed as much as possible, until the internal temperature of the meat reaches 190 and the meat is so tender that it tears easily with a fork, 2 - 3 hours, depending on how steady the temperature is. To maintain the temperature, add 5 - 6 charcoal briquettes to each pile of charcoal every hour or so from the tiem you began to smoke the pork.
6. When the pork is fully cooked, carefully remove the pan from the grill. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2 inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the micxture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, and salt and pepper to taste. The chile verde may be made up to this point one day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
7. Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, lime wedges, and a bottle of Tabasco.