Before You Get Started

In this recipe, we used our Smoked Hot Honey Recipe, but feel free to use a store bought alternative.

Steps

• Step 1

  When ready to cook, set your Traeger to to 225°F, if available use super smoke.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Season pork shoulder liberally with Tex Mex Rub and insert a Meater Wireless meat thermometer into the thickest part of the meat, avoiding the bone. Then, place directly on the grill grate fat side up. Cook 4-6 hours until internal temperature reaches 160°F.

  06:00

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  Ingredients

  • 1 Whole (6-10 lb) bone-in pork shoulder

  • To Taste Traeger Tex Mex Rub

• Step 3

  Remove pork shoulder from grill and increase grill temperature to 275°F. Place pork shoulder in a shallow pan and add guava juice, apricot juice, hot honey and butter. Cover with foil and place back on the grill. Cook 2-4 hours more or until internal temperature reaches 204°F and there is little to no resistance when an instant read thermometer is inserted into the center of the pork shoulder.

  04:00

  275 ˚F / 135 ˚C

  204 ˚F / 96 ˚C

  Ingredients

  • 1/2 Cup guava juice

  • 1/2 Cup apricot juice

  • 1/2 Cup hot honey

  • 1/4 Cup butter

• Step 4

  Remove from grill and let rest, covered, for 20 minutes. Uncover and remove the shoulder from the liquid. Shred, discarding the bone and any large pieces of unrendered fat.  

• Step 5

  Pour the braising liquid into a fat separator and let the liquid settle for 5 minutes. Pour cooking liquid back into shredded pork, discarding the fat. Taste and adjust seasoning with additional hot honey or Tex Mex rub as needed. Serve however you like to enjoy pulled pork.  Alternatively, if you don't have a fat separator, you can add the liquid to a bowl, let settle for 5 minutes, and use a spoon to skim the fat off the top.