Smoky Pork Chile Verde | Pork Recipes | Weber Grills | Weber US

Ingredients

• 1 tablespoon kosher salt
• 2 teaspoons pure chile powder
• 2 teaspoons dried oregano
• 1 teaspoon granulated garlic
• 1 teaspoon ground cumin
• 1 boneless pork shoulder roast (Boston butt), 4 to 5 pounds, trimmed of excess surface fat
• 8 medium tomatillos, husked and rinsed
• 1 can (7 ounces) chopped green chiles with liquid
• 4 medium garlic cloves
• 1 small yellow onion, roughly chopped
• ¾ cup/180 milliliters dark Mexican beer
• ¼ cup finely chopped fresh cilantro leaves
• Chipotle hot pepper sauce
• Kosher salt
• Freshly ground black pepper
• Cooked white rice
• 1 cup/240 milliliters sour cream
• 1 lime, cut into wedges