I'm making Carnivorous Bastards' Smoked Pork Chile Verde. I'm using a three-pound chunk from a Boston Butt.
Rubbed and ready for the smoker:
After an hour+ at 325F just to get a little bark going, in a pan with some home made salsa verde before getting covered and put back in the smoker to bring it up to 195F.
Chopping it up before putting it in with the pan juices to simmer for an hour or so. It actually got a bit of a smoke ring. Tastes great. Going to serve it later with tortillas, guacamole, sour cream, cilantro, and lime wedges along with some home made refried beans.
