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BBQ Pulled Pork Sandwich

BBQ Pulled Pork Sandwich

By Traeger Kitchen

It doesn’t get much better than this cookout classic. Tender, applewood pulled pork meets cool and crunchy coleslaw for a sandwich that will send you to hog heaven.

Prep Time

15 Minutes

Cook Time

9 Hours




Number of people serving


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Units of measurement:
1 (8-10 lb) bone-in pork butt
1 1/2 Cup apple juice
4 Tablespoon brown sugar
1/4 Cup Traeger Pork & Poultry Rub, divided
As Needed salt
As Needed Traeger Sweet & Heat BBQ Sauce
4 burger buns
As Needed dill pickles
1/2 shredded green cabbage
1/2 purple cabbage, shredded
2 carrots, shredded
1/2 Cup mayonnaise
1/2 Cup sour cream
2 Tablespoon white vinegar
1 Teaspoon kosher salt
1/2 Teaspoon black pepper
1/2 Teaspoon celery seed


  • 1

    Trim pork butt of all excess fat leaving 1/4 inch of the fat cap attached. Combine apple juice, brown sugar, and 2 tbsp Traeger Pork & Poultry Rub in a small bowl. Stir until most of the sugar and salt are dissolved.

  • 2

    Inject the pork butt every square inch or so with the apple juice mixture.

  • 3

    Season the exterior of the pork butt with remaining rub.

  • 4

    When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

    250 ˚F / 121 ˚C

    Super Smoke

  • 5

    Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.

    250 ˚F / 121 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • 6

    Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.

  • 7

    Increase grill temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks.

    275 ˚F / 135 ˚C

  • 8

    Cook an additional 3 hours or until internal temperature reaches 205℉. Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons.

    275 ˚F / 135 ˚C

    205 ˚F / 96 ˚C

  • 9

    Season with additional Traeger Pork & Poultry Rub and salt if needed. Add Traeger Sweet & Heat BBQ Sauce.

  • 10

    For the coleslaw: In a small bowl combine mayo, sour cream, salt, pepper, celery seed and vinegar. In a medium bowl, combine cabbage and carrots and toss with mayo mixture. Stir to combine.

  • 11

    Place pulled pork on bottom bun, top with coleslaw, pickles and top bun. Serve. Enjoy!

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