Build a coal bed in your Kamado Joe Classic III Ceramic Charcoal Grill. Stabilize the temperature between 450ºF-500ºF.
Roast the chiles in over direct high heat until skins are blackened on all sides, then place in a zip top bag for about 15 minutes. Peel the skins off, remove the seeds and dice.
Quarter two of the onions, leaving the quarters intact at the root end, so the quarters hold together. Peel the skins from the outside. Grill the onion quarters and tomatillos until nicely charred. Roughly chop the onions.
Combine the grilled onion, tomatillos, roasted chiles, 1 1/2 bunches of cilantro and garlic in a food processor or blender. Add one cup of the vegetable stock. Process until smooth. Pour half of the salsa verde into a quart container and save for later.
Coat the country style ribs in a thin layer of Colonial Chile Infused Oil. Season with Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Grill the cubed pork over direct heat until lightly charred. Remove from the grill. Dice into 2” cubes.
Close the airflow down to stabilize the temperature at 400ºF.
Place a Lodge Logic 7 quart dutch oven in the grill.
Peel and slice your third onion. Add about two tablespoons Colonial Chile Infused Oil to the dutch oven. Add the sliced onion, cubed, grilled pork, salsa verde and Cattleman’s Grill Mexicano Seasoning. Mix well. Add the beer, and enough vegetable stock to cover everything. Simmer until the pork is tender enough to pull apart with a fork, but not yet falling apart on its own. Add more stock or water, as needed to keep the pork submerged as it braises.
Add the diced potato and more vegetable stock or water, if necessary. Continue cooking until the potatoes are tender, about 30 minutes. Taste and season with salt, as necessary.
Fill each of the large flour tortillas with about 1 cup green chile pork and potatoes and about 1 oz pepper jack cheese. Roll the tortilla around the filling.
To make all 8 burritos, you’ll need to work in batches. Pour just enough of the reserved salsa verde into a Lodge 12” Cast Iron Skillet to cover the bottom of the skillet. Place four burritos into the skillet. Pour about 1/2-3/4 cup salsa verde over the top of the burritos, along with about 4 oz sharp cheddar.
Place the skillet back on the grill. Close the top airflow to trap the heat in the grill. Let warm through for about 20 minutes, until the cheese is melted.
Mince the remaining 1/2 bunch of cilantro for garnish.
Top each burrito with crumbled cotija cheese, minced cilantro and sunny side up eggs.