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.
- 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.
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.
From dkcraftbbq.com/recipe/hatch-chile-pulled-pork