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Homemade mop sauce and coleslaw top a spicy smoked and shredded Boston Butt, for a pulled pork sandwich that’s bursting with our signature wood-fired flavor.
1 (6-7 lb) bone-in pork butt
Traeger Pork & Poultry Rub
1 Cup apple cider vinegar
1 Cup beer
2 Tablespoon Fresh lemon juice
1 Tablespoon Worcestershire sauce
Teaspoon red pepper flakes
buns
2 Cup apple cider vinegar
1/2 Cup ketchup
1/4 Cup brown sugar
5 Teaspoon Salt
2 Teaspoon red pepper flakes
1 Teaspoon freshly ground black pepper
1 Teaspoon freshly ground white pepper
1/2 Large cabbage, cored and shredded
1/4 Cup red onion, diced
1/4 Cup shredded carrots
1 (6-7 lb) bone-in pork butt
As Needed Traeger Pork & Poultry Rub
1 Cup apple cider vinegar
1 Cup beer
2 Tablespoon Fresh lemon juice
1 Tablespoon Worcestershire sauce
Teaspoon red pepper flakes
: 180 ˚F
: 250 ˚F
: 160 ˚F
: 204 ˚F
2 Cup apple cider vinegar
1/2 Cup ketchup
1/4 Cup brown sugar
5 Teaspoon Salt
2 Teaspoon red pepper flakes
1 Teaspoon freshly ground black pepper
1 Teaspoon freshly ground white pepper
1/2 Large cabbage, cored and shredded
1/4 Cup red onion, diced
1/4 Cup shredded carrots
buns