Our Traeger Verde Pork Steaks are an easy, budget-friendly way to make incredible tacos. Tender, smoky pork steaks are seasoned, smoked, then braised in a bright tomatillo-based verde sauce until melt-in-your-mouth. Load them into warm tortillas and finish with your favorite toppings for a crowd-pleasing meal.
Smoked Verde Pork Steaks
Fire up your smoker — this recipe highlights spicy, tangy flavors that pair perfectly with pork. The process is simple: season, smoke, cube, then braise the meat in a verde sauce so it soaks up flavor while staying juicy. The result is fantastic in tacos, burritos, or served over rice.
I began sourcing much of our pork from a local family farm, and discovered pork shoulder steaks that are ideal for this method. If you can’t find pork steaks at your regular grocery store, look for boneless or bone-in shoulder cuts; they work just as well with the low-and-slow approach.
These verde pork steaks were developed in our kitchen and quickly became a favorite: smoky, tender, and full of bright tomatillo flavor.
Get all of my Traeger Recipes here!
Recipe Shopping List
You don’t need anything fancy — here are the basics to prepare Traeger Verde Pork Steaks. Check the recipe quantities in the recipe card below for exact amounts.
- Pork steaks (bone-in or boneless shoulder steaks)
- Salt and black pepper
- Garlic powder
- Onion powder
- Jalapeño powder or cayenne (optional)
- Green salsa (tomatillo-based) for the verde sauce
- Hot sauce (optional, for added heat)
- Fresh lime juice
Try our Smoked Chile Verde too!
How To Make This Recipe
Below is an overview of the method so you can see the flow of the recipe. Be sure to follow the detailed ingredient amounts and timing in the recipe card further down.
- Preheat – Set your smoker to 225°F and get it stabilized.
- Prep – Mix the dry rub (salt, pepper, garlic powder, onion powder, jalapeño powder) and coat the pork steaks thoroughly.
- Smoke – Smoke the seasoned pork steaks at 225°F for about 1½ hours to develop a smoky crust and flavor.
- Braise – Remove the steaks, increase the temperature to 325°F, cube the smoked pork, place the cubes in a grill-safe baking dish, and pour the verde sauce over them. Cover tightly and braise until tender, about 1½ hours more.
- Serve – Shred or pull the pork cubes with forks and serve in warm tortillas with fresh lime and your favorite taco toppings.
Chilaquiles with Hatch Salsa Verde Recipe
Recipe FAQ
Store cooled pork and sauce in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Reheat gently so the meat stays moist. Use a microwave, or warm the pork and sauce in a covered skillet over low heat. You can also reheat in the oven at 325°F until warmed through.
Yes. Omit the jalapeño powder if you prefer less heat, or substitute cayenne pepper for a spicier kick. A green jalapeño hot sauce can also be added to the sauce to boost heat and flavor.
Get 75+ of my favorite Traeger Recipes here!
More Recipes
- Smoked Pulled Pork Enchiladas
- Shredded Beef Enchiladas
- Smoked Shredded Beef Burritos
- Marinated Fish Tacos
- Doritos Taco Salad
- Homemade Taco Seasoning
- Traeger Beef Birria Tacos
- Skirt Steak Street Tacos
- Smoked Pulled Pork Tacos
- Chorizo Breakfast Tacos
- Blackened Shrimp Tacos
Pin For Later
Traeger Verde Pork Steaks
Tender, flavorful smoked pork steaks braised in a bright verde sauce—perfect for tacos. Smoke the seasoned steaks, cube them, then braise in a tomatillo salsa with lime and hot sauce until richly flavored and juicy.
Prep Time: 15 minutes
Total Time: Approximately 3½ hours (including smoking and braising)
Ingredients
Pork Steaks
- 6 bone-in pork steaks (or equivalent shoulder steaks)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon jalapeño powder (or cayenne)
Verde Sauce
- 2 cups green salsa (tomatillo-based)
- ½ cup water
- ½ teaspoon salt
- 1 teaspoon hot sauce (optional)
- Juice of 1 lime
Instructions
- Preheat the smoker to 225°F.
- Combine the salt, pepper, garlic powder, onion powder, and jalapeño powder. Rub the mixture over both sides of each pork steak.
- Place the steaks on the smoker and smoke for about 1½ hours, until they develop a good smoky color and aroma.
- Remove the steaks and cube the meat. Transfer the cubes to a grill-safe baking dish.
- Whisk together the green salsa, water, salt, hot sauce (if using), and lime juice. Pour the verde sauce over the cubed pork and cover the dish tightly with foil.
- Increase the smoker (or preheat the oven) to 325°F. Braise the covered dish for another 1½ hours, until the pork is very tender and the sauce has infused the meat.
- Shred or break apart the pork with forks, adjust seasoning to taste, and serve in warm tortillas with lime wedges, chopped cilantro, diced onion, or your favorite taco toppings.
Nutrition Information (estimate per serving)
Calories: 472 | Total Fat: 29g | Protein: 44g | Sodium: 1127mg
Nutrition data is an estimate.