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BBQ Pulled Pork with Paleo BBQ Sauce

BBQ Pulled Pork with Paleo BBQ Sauce

By Traeger Kitchen

Douse this hog with a guilt-free homemade BBQ sauce and do pulled pork the right way. This pork is seasoned with a blend of savory spices, slow-roasted over our sweet cherrywood and paired with a ridiculously delicious paleo BBQ sauce.

Prep Time

15 Minutes

Cook Time

10 Hours

Pellets

Cherry

Ingredients

Number of people serving

6

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Units of measurement:
Paleo Vinegar BBQ Sauce
2 Cup apple cider vinegar
4 Tablespoon honey
1 Tablespoon Frank's RedHot Sauce
1 Teaspoon red pepper flakes
1/2 Teaspoon coarse ground black pepper
1 Teaspoon kosher salt
main
1 (6-10 lb) pork butt
6 Tablespoon paprika
2 Teaspoon kosher salt
2 Teaspoon pepper
1 Teaspoon mustard powder
1 Teaspoon garlic powder
1 Teaspoon ground sage
1 Teaspoon cinnamon
1/2 Teaspoon coarse ground black pepper
1/2 Cup unsweetened apple juice

Step

  • 1

    When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.

    225 ˚F / 107 ˚C

  • 2

    Combine all ingredients for the sauce. Sauce can be made up to two days in advance and refrigerated until ready to use.

  • 3

    Combine all ingredients for the rub. Trim excess fat from pork. Season the pork with a layer of the rub. Let pork rest for 20 minutes.

  • 4

    Place pork butt directly on the grill grate and cook for 4-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork, it should be between 155-165℉. If not, check it again in 30 minutes.

    225 ˚F / 107 ˚C

    165 ˚F / 74 ˚C

    Super Smoke

  • 5

    When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. Pour the apple juice in foil packet with the pork and place back on the grill.

  • 6

    Increase the grill temperature to 250℉ and cook for another 3 hours then check the internal temperature. Desired temperature is between 204-206℉ in the thickest part of the pork. If the pork is not up to temperature, check back every 1/2 hour until it reaches 204-206℉.

    250 ˚F / 121 ˚C

    206 ˚F / 97 ˚C

  • 7

    The entire cook time should be between 8 to 10 hours depending on the size of the pork.

  • 8

    Pull or shred pork, removing the bone and any excess fat. Pour sauce over meat to taste. Enjoy!

My Notes


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