Well, good thing I did enjoy the porch and smoking the meat last night, today the rain has begun for the next several day. The latest storm of concern around the middle of the states should not get close to me.
This morning I chopped up the pork shoulder and decided it was too much for one meal, so the Chile Verde is simmering now. I know it's early but hubby is (long term temporary) on an evening shift so eats in about an hour. I started with a prepared fresh salsa verde, it was very tart and not much heat so added in a couple of jalapenos, an onion, and more cilantro. Tomatillos were common in the Seattle area, is harder for me to dependably find here so I've been trying some options -- like next time I'll get a huge food service sized can of canned tomatillos.
The hubby eats so much meat in his Ketovore life style, that I have to cook pounds at a time, or small portions need to be cooked all the time -- he does do a lot of his small own cooking, but I usually do the large cooking.
The other half I will cook in a more pulled pork style. Since it is already mesquite smoked and spiced, I will continue with that flavor profile. All I have to do is take some chicken broth, half a cup of vinegar (I usually use apple cider but I'm usually using hickory smoke so will consider), and I'll add in a (dried) ancho chili.