Local Winco had BI pork shoulders for .98 per lb. Haven’t seen them that low in a long time so I grabbed 4 and decided it was time to restock the freezer with chile verde .
Here they are waiting while the WSM comes up to temp.
Pulled the butts after the stall. Added the chile verde ingredients and back out to finish up around 203 internal.
Michael, I use a modified recipe I found online at Hey Grill Hey. I pour a can of chile verde sauce over the butt, a bottle of green taco sauce and a small can of fire grilled chile peppers. You can buy the ingredients at the spice level you like. I do a mild or medium heat on the spice.