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BBQ Pulled Pork with Paleo Vinegar Sauce

15

10

Cherry

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 cherry wood and paired with a ridiculously delicious paleo BBQ sauce.

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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 Black 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

  • 1

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

    225 ˚F

  • 2

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

    • 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

  • 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.

    • 1 (6-10 lb) pork butt

    • 6 Tablespoon paprika

    • 2 Teaspoon Kosher salt

    • 2 Teaspoon Black pepper

    • 1 Teaspoon mustard powder

    • 1 Teaspoon garlic powder

    • 1 Teaspoon ground sage

    • 1 Teaspoon cinnamon

    • 1/2 Teaspoon coarse ground black pepper

  • 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.

    165 ˚F

  • 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.

    • 1/2 Cup unsweetened apple juice

  • 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

    206 ˚F

  • 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!

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