Zero-Effort Hatch Chile Pulled Pork
Costco's seasonal Hatch chile marinated pork shoulder run through my usual pulled pork process: unwrapped at 250°F until the bark sets, then covered at 275°F until probe tender. No extra seasoning needed.
I can't believe it took me this long to post a pulled pork video. This was a Hatch chile marinated pork shoulder I grabbed from Costco during the season and deep froze for later. It was a zero-effort cook with amazing results.
Same process, better shortcut
The marinade already has everything it needs, so skip the binder and rub. From there it's my usual pulled pork process. Smoke it unwrapped at 250°F until the bark is well set and the fat starts to render. Then move it to an aluminum pan to keep building bark while it collects the drippings. Finally, cover it with foil and bump the smoker to 275°F until it's probe tender.
See one of these at Costco this summer? Grab two and freeze one.
Watch the cook
Pork
Zero-Effort Hatch Chile Pulled Pork
Costco's seasonal Hatch chile marinated pork shoulder run through my usual pulled pork process: unwrapped at 250°F until the bark sets, then covered at 275°F until probe tender. No extra seasoning needed.
Print- Prep
- 5 minutes
- Cook
- 8–10 hours
- Total
- About 11 hours with rest
- Yield
- 12–16 servings
- Method
- Smoked, covered finish
- Wood
- Your choice
Ingredients
Instructions
- Thaw the shoulder in the fridge for 2–3 days if frozen.
- Set your smoker to 250°F.
- Smoke the shoulder straight from the package, unwrapped, for about 6–7 hours, until the bark is well set and the fat is starting to render.
- Move it to an uncovered aluminum pan and keep smoking so the bark keeps developing while the pan collects the drippings.
- Cover the pan tightly with foil, raise the smoker to 275°F and cook for another 1–2 hours, until probe tender (205–210°F).
- Rest covered on the counter for about 1½ hours, until it drops to around 160°F.
- Shred it and toss it with the pan juices.
Pitmaster Notes
- No extra sauce or liquid needed. The pan drippings are plenty.
- Leftovers vacuum seal and freeze well. Reheat in a sous vide bath at 160–170°F.
Product links are things I actually used. Some are affiliate links, and as an Amazon Associate I earn from qualifying purchases.
Times and temps are my starting points. Every cooker and every cut runs a little different, so cook to temperature and feel, not the clock.
