Fire up your pellet grill and pull out a pork shoulder—this Traeger Smoked Chile Verde is a superstar for tacos, burritos, quesadillas, or piled on nachos. Smoked first, then simmered in a bright tomatillo-green chile sauce, the pork becomes tender, flavorful, and perfect for shredding. If you prefer chunkier pieces instead of pulled meat, cook to fork-tender and leave larger bites intact—either way, it’s delicious.
Traeger Smoked Chile Verde
This version is our take on a pulled pork taco filling: smoky pork cubes are seasoned, slow-smoked, then braised in a tangy green salsa until they fall apart. The tomatillo salsa brings bright acidity that balances the rich pork, while the jalapeño and onion add depth and a little heat. Serve simply with diced onion and cilantro, or load up with guacamole, sour cream, pico de gallo, cilantro-lime rice, and black beans for a full meal.
The method is forgiving and hands-off once the pork is in the grill. Smoking at low temperature builds smoke flavor, and finishing at a higher braising temperature finishes the meat quickly and yields a saucy, fork-tender result that stays moist when reheated. This recipe is ideal for feeding a crowd or making a generous batch to enjoy throughout the week.
Recipe Shopping List
Before you start, gather the essentials below. For exact measurements and cook times, see the recipe card further down.
- Pork shoulder (blade roast)
- Neutral oil (for coating)
- Salt and pepper
- Onion powder
- Garlic powder
- Chili Margarita rub or homemade taco seasoning
- Yellow onion
- Jalapeño
- Tomatillo salsa verde (canned or jarred)
- Water or low-sodium broth for braising
Love jalapeños? Try smoked jalapeño poppers for a spicy appetizer.
How To Make This Recipe
This overview walks you through the main stages: prep, smoke, braise, and serve. Follow the detailed recipe card below when you’re ready to cook.
- Preheat – Start your pellet grill at a low temperature to build smoke flavor (about 200°F).
- Cube & Season – Cut the pork into 1″–2″ cubes, toss with oil, salt, pepper, and spices, then place in a grill-safe dish.
- Smoke – Smoke the pork at 200°F for roughly 60–90 minutes to infuse smoky flavor.
- Braise – Add diced onion, jalapeño, tomatillo salsa, and water to the pan, increase heat to 325°F, and braise until fork-tender.
- Serve – Shred the pork (or leave in chunks), warm tortillas, and top with fresh onion, cilantro, and your favorite garnishes.
If you like smoky shredded beef, try barbacoa burritos next.
Recipe FAQ
Store in an airtight container in the refrigerator for up to 4–5 days. For longer storage, freeze the pork with some of the braising liquid in freezer-safe bags for best texture retention.
Reheat gently in the microwave with a splash of braising liquid, or rewarm on the stovetop in a covered skillet or cast-iron pan. A griddle also works well and helps crisp the edges if you want some texture.
Yes—use any tomatillo salsa you enjoy. Different brands will vary in heat and acidity, so taste and adjust salt or a squeeze of lime as needed.
Don’t miss chilaquiles with salsa verde for a classic breakfast twist.
More Taco Recipes
- Smoked Al Pastor Tacos
- Blackstone Brisket Tacos
- Blackstone Smoked Pulled Pork Tacos
- Blackstone Skirt Steak Street Tacos
- Smoked Shredded Beef Tacos
- Tequila Lime Smoked Shredded Beef Puffy Tacos
- Traeger Beef Birria Tacos
- Blackstone Fish Tacos with Peach Salsa
- Blackstone Blackened Shrimp Tacos
- Smoked Pork Loin Tacos
- Marinated Fish Tacos
- Ground Beef Tacos
- Traeger Blackened Fish Tacos
- Traeger Grilled Shrimp Tacos
Pin for later on your favorite board.
Traeger Shredded Pork Verde Tacos
Easy to assemble and full of smoky, tangy flavor, these Traeger Smoked Shredded Pork Verde Tacos are a great weeknight or weekend meal—make a big batch and enjoy leftovers for tacos, burritos, or nachos.
Ingredients
- 2 pound pork shoulder blade roast
- 2 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili margarita rub (or homemade taco seasoning)
- 1 medium yellow onion, diced
- 1 whole jalapeño pepper, diced
- 2 (8-ounce) cans tomatillo salsa verde
- 4 cups water (or low-sodium broth)
Instructions
- Preheat your pellet grill to 200°F.
- Cut the pork roast into 1–2″ cubes. Lightly coat the meat with oil, then toss with salt, pepper, onion powder, garlic powder, and chili rub to evenly coat. Place the pieces in a grill-safe baking dish.
- Smoke the pork at 200°F for 60–90 minutes to develop smoke flavor.
- Dice the onion and jalapeño. Add them to the pan with the pork along with the salsa verde and water.
- Increase the grill temperature to 325°F and let the roast braise, stirring occasionally, until fork-tender, about 1.5–2 hours depending on size.
- Shred the pork with forks or leave in larger pieces if you prefer. Warm corn or flour tortillas and assemble with fresh diced onion, cilantro, and desired toppings.
Nutrition Information
Yield: 8 | Serving Size: 1
Amount Per Serving (estimate): Calories: 421; Total Fat: 28g; Saturated Fat: 9g; Cholesterol: 102mg; Sodium: 743mg; Carbohydrates: 8g; Fiber: 1g; Sugars: 5g; Protein: 27g.
Nutrition data provided here is only an estimate.