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BBQ Pulled Pork with Paleo Vinegar Sauce
By Traeger Kitchen
Douse this hog with a vinegary homemade BBQ sauce for pulled pork the right way. This pork is seasoned with a blend of savory spices, slow-roasted over sweet cherry wood, and paired with a ridiculously delicious tangy and spicy sauce.
Prep Time
15 Minutes
Cook Time
10 Hours
Pellets
Cherry
Ingredients
How many people are you serving?
6
Activating this element will cause content on the page to be updated.Units of Measurement:
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 | coarsely ground black pepper |
| 1 Teaspoon | kosher salt |
BBQ Pulled Pork
| 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 | ground cinnamon |
| 1/2 Teaspoon | coarsely ground black pepper |
main
| 1 | (6-10 lb) bone-in pork butt |
| 1/2 Cup | unsweetened apple juice |
Steps
1
Make the sauce: In a medium bowl, whisk together the apple cider vinegar, honey, Frank's RedHot, red pepper flakes, black pepper, and salt. Cover and refrigerate until ready to use, up to 2 days.
Ingredients
2 Cup apple cider vinegar
4 Tablespoon honey
1 Tablespoon Frank's RedHot Sauce
1 Teaspoon red pepper flakes
1/2 Teaspoon coarsely ground black pepper
1 Teaspoon kosher salt
2
Make the BBQ pulled pork: In a small bowl, stir together the paprika, salt, black pepper, mustard powder, garlic powder, sage, cinnamon, and black pepper.
Ingredients
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 ground cinnamon
1/2 Teaspoon coarsely ground black pepper
3
Trim excess fat from the pork, then season with the rub. Let the pork rest for 20 minutes.
Ingredients
1 (6-10 lb) bone-in pork butt
4
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.
225 ˚F / 107 ˚C
Super Smoke
5
Place pork butt directly on the grill grates. Insert the probe into the center of the pork, avoiding the bone. Close the lid and cook until the internal temperature is between 155-165℉, about 4 1/2 hours.
225 ˚F / 107 ˚C
155 ˚F / 68 ˚C
Super Smoke
6
Remove the pork from the grill and wrap in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the apple juice into the opening, then seal the packet.
Ingredients
1/2 Cup unsweetened apple juice
7
Increase the Traeger temperature to 250℉. Return the wrapped pork to the grill and reinsert the probe. Close the lid and cook until the internal temperature is between 204-206°F, about 3 1/2 hours more.
250 ˚F / 121 ˚C
206 ˚F / 97 ˚C
Super Smoke
8
Remove the pork from the grill and unwrap. Pull or shred the meat, removing the bone and any excess fat. Pour the BBQ sauce over the meat to taste. Enjoy!