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Smoked Pork Butt Burnt Ends with Grilled Wedge Salad

Smoked Pork Butt Burnt Ends with Grilled Wedge Salad

By Traeger Kitchen

This side dish just became your main dish. Sweet and salty pork butt, bacon, and cherry tomatoes atop grilled iceberg lettuce, all drizzled with cool and creamy blue cheese dressing, make for a salad that'll hardly feel like one.

Prep Time

10 Minutes

Cook Time

6 Hours




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Units of Measurement:
1 (7-8 lb) pork butt
As Needed Traeger Pork & Poultry Rub
1 Cup Traeger 'Que BBQ Sauce
Blue Cheese Dressing
2/3 Cup blue cheese crumbles
1 Cup whole milk
1/2 Cup sour cream
Couple dashes of Worcestershire sauce
1 Cup Mayonnaise
To Taste kosher salt
To Taste Black pepper
Grilled Wedge Salad
Olive oil
To Taste salt
6 romaine hearts cut in half, 12 half wedges
To Taste Pepper
12 Pieces sliced bacon, cooked, crumbled
1 package tri-color cherry tomatoes, halved


  • 1

    When ready to cook, set the Traeger temperature to 225°F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 2

    Season the pork butt generously with Traeger Pork & Poultry Rub.

    • 1  (7-8 lb) pork butt

    • As Needed Traeger Pork & Poultry Rub

  • 3

    Insert the probe into the center of the pork, avoiding the bone and any large pockets of fat, if applicable. Place the pork butt directly on the grill grates. Close the lid and cook until the internal temperature reaches 160˚F, 6-8 hours.

    225 ˚F / 107 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • 4

    Remove the pork butt from the grill and place it on a large cutting board. Increase the temperature of the Traeger to 300˚F.

    300 ˚F / 149 ˚C

  • 5

    Remove the bone from the pork butt and cut the pork into 1-inch cubes. Place the cubed pork in a foil pan, add 1 cup of Traeger 'Que BBQ Sauce and a half cup of the Pork & Poultry Rub. Toss to coat.

    • 1 Cup Traeger 'Que BBQ Sauce

  • 6

    Place the pan directly on the grill grates and close the lid. Cook for 1 hour, or until desired burnt color is reached.

    300 ˚F / 149 ˚C

  • 7

    Make the blue cheese dressing. In a bowl, mix together the mayonnaise, milk, sour cream, Worcestershire sauce, blue cheese, salt, and pepper. Cover and place in the refrigerator to chill.

    • 2/3 Cup blue cheese crumbles

    • 1 Cup whole milk

    • 1/2 Cup sour cream

    •  Couple dashes of Worcestershire sauce

    • 1 Cup Mayonnaise

    • To Taste kosher salt

    • To Taste Black pepper

  • 8

    Remove the burnt ends off the grill and set aside. Increase the Traeger temperature to 450˚F. For optimal results, set to 500˚F if available.

    500 ˚F / 260 ˚C

  • 9

    Brush the halved romaine hearts with olive oil and season with salt and pepper.

    •  Olive oil

    • To Taste salt

    •  6 romaine hearts cut in half, 12 half wedges

    • To Taste Pepper

  • 10

    Place the romaine cut-side-down directly on the grill grates. Close the lid, and and sear just until the romaine has grill marks.

    500 ˚F / 260 ˚C

  • 11

    Remove the lettuce and transfer to a serving platter, with the grilled side facing up. Drizzle grilled wedges with dressing and top with tomatoes, bacon crumbles, and burnt ends. Enjoy!

    • 12 Pieces sliced bacon, cooked, crumbled

    • 1  package tri-color cherry tomatoes, halved

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