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Smoked Carolina Pulled Pork Sandwiches

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Hickory

Homemade mop sauce and coleslaw top a spicy smoked and shredded Boston butt for a pulled pork sandwich that’s bursting with Traeger's signature wood-fired flavor.

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  • 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

  • 1 Teaspoon red pepper flakes

  • Buns of choice, for serving

Vinegar Sauce

  • 2 Cup apple cider vinegar, apple cider or apple juice

  • 1 1/2 Cup water

  • 1/2 Cup ketchup

  • 1/4 Cup brown sugar, plus more to taste

  • 5 Teaspoon Kosher salt

  • 2-4 tsp red pepper flakes, plus more to taste

  • 1 Teaspoon freshly ground black pepper

  • 1 Teaspoon freshly ground white pepper

Carolina Coleslaw

  • 1 Large red cabbage, cored and shredded

  • 1/4 Cup red onion, diced

  • 1/4 Cup shredded carrots

  • 1

    Season the pork butt with Traeger Pork & Poultry Rub on all sides. Wrap the pork in plastic wrap and refrigerate for 8 hours.
    • 1 (6-7 lb) bone-in pork butt

    • To Taste Traeger Pork & Poultry Rub

  • 2

    When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

    180 ˚F

  • 3

    In a medium non-reactive bowl, combine the apple cider vinegar, beer, lemon juice, Worcestershire sauce, and red pepper flakes. Set aside.
    • 1 Cup apple cider vinegar

    • 1 Cup beer

    • 2 Tablespoon Fresh lemon juice

    • 1 Tablespoon Worcestershire sauce

    • 1 Teaspoon red pepper flakes

  • 4

    Unwrap the pork butt and place it directly on the grill grates. Insert the probe into the center of the butt, avoiding the bone and any large pockets of fat. Close the lid and smoke for 3 hours, basting with the mop sauce every hour after the first hour.

    180 ˚F

  • 5

    Increase the Traeger temperature to 250℉ and continue to roast the pork until the internal temperature reaches 160℉, about 3 more hours, mopping each hour.

    250 ˚F

    160 ˚F

  • 6

    Remove the pork butt from the grill and wrap it in foil. Return to the grill and reinsert the probe. Close the lid and continue to cook until the internal temperature reaches 204℉, about 2 hours more.

    250 ˚F

    204 ˚F

  • 7

    Keeping the pork in its foil packet, wrap in heavy bath towels and place in an insulated cooler for 1 hour.
  • 8

    Make the vinegar sauce: In a medium bowl, combine the apple cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Stir until the salt and sugar have dissolved. Add more brown sugar and/or red pepper flakes to taste. Let sit for 1 hour for the flavors to develop.
    • 2 Cup apple cider vinegar, apple cider or apple juice

    • 1 1/2 Cup water

    • 1/2 Cup ketchup

    • 1/4 Cup brown sugar, plus more to taste

    • 5 Teaspoon Kosher salt

    • 2-4 tsp red pepper flakes, plus more to taste

    • 1 Teaspoon freshly ground black pepper

    • 1 Teaspoon freshly ground white pepper

  • 9

    Make the Carolina coleslaw: In a medium bowl, toss the shredded cabbage with about 1 cup of the vinegar sauce. Add the red onion and carrots and toss to combine.
    • 1/2 Large red cabbage, cored and shredded

  • 10

    Carolina Coleslaw: In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. Add in about 1/4 cup diced red onion and a few shredded carrots.
    • 1/2 Large red cabbage, cored and shredded

    • 1/4 Cup red onion, diced

    • 1/4 Cup shredded carrots

  • 11

    Unwrap the pork butt, reserving any accumulated juices, and tear the meat into chunks, discarding the bone and any nasty bits of fat or gristle. Pull the pork into shreds and transfer to a roasting pan. Moisten with the juices and some of the vinegar sauce.
  • 12

    To serve, pile the pulled pork onto buns and top with the Carolina coleslaw and more vinegar sauce. Enjoy!
    • Buns of choice, for serving

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