By Traeger Kitchen
It doesn’t get much better than this cookout classic. Tender, applewood-smoked pulled pork meets cool and crunchy coleslaw for a sandwich that will send you to hog heaven.
|1||(8-10 lb) bone-in pork butt|
|1 1/2 Cup||apple juice, divided|
|4 Tablespoon||brown sugar|
|1 Tablespoon||kosher salt, plus more to taste|
|1/4 Cup||Traeger Pork & Poultry Rub, divided, plus more to taste|
|To Taste||Traeger Sweet & Heat BBQ Sauce|
|1/2 Cup||sour cream|
|2 Tablespoon||white vinegar|
|1 Teaspoon||kosher salt|
|1/2 Teaspoon||freshly ground black pepper|
|1/2 Teaspoon||celery seeds|
|1/2 Medium||green cabbage, shredded|
|1/2 Medium||purple cabbage, shredded|
|2 Large||carrots, shredded|
Make the pulled pork: When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
Trim the pork butt of all excess fat, leaving 1/4 inch of the fat cap attached.
1 (8-10 lb) bone-in pork butt
In a small bowl, combine 1 cup apple juice, the brown sugar, salt, and 2 tablespoons of the Traeger Pork & Poultry Rub. Stir until most of the sugar and salt have dissolved.
1 1/2 Cup apple juice, divided
4 Tablespoon brown sugar
1 Tablespoon kosher salt, plus more to taste
1/4 Cup Traeger Pork & Poultry Rub, divided, plus more to taste
Inject the mixture into the pork butt, spacing every square inch or so. Season the pork butt with the remaining 2 tablespoons of Traeger Pork & Poultry Rub.
Place the pork butt directly on the grill grates. Insert the probe into the center of the pork, avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 160℉, about 6 hours.
250 ˚F / 121 ˚C
160 ˚F / 71 ˚C
Remove the pork butt from the grill and increase the temperature to 275°F. Wrap the pork in two layers of aluminum foil, leaving one end of the foil open. Pour the remaining 1/2 cup apple juice into the opening, then secure the foil tightly. Place the pork in a large pan.
275 ˚F / 135 ˚C
Place the pan with the pork on the grill grates. Re-insert the probe. Close the lid and cook until the internal temperature reaches 205°F, about 3 hours more.
275 ˚F / 135 ˚C
205 ˚F / 96 ˚C
Meanwhile, make the coleslaw: In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, salt, pepper, and celery seeds. Add the green and purple cabbage and carrots and toss until well coated. Refrigerate until ready to serve.
1/2 Cup Mayonnaise
1/2 Cup sour cream
2 Tablespoon white vinegar
1 Teaspoon kosher salt
1/2 Teaspoon freshly ground black pepper
1/2 Teaspoon celery seeds
1/2 Medium green cabbage, shredded
1/2 Medium purple cabbage, shredded
2 Large carrots, shredded
Remove the pork from the grill and unwrap. Shred the pork, removing and discarding the bone and any excess fat or tendons. Transfer to a medium bowl and season with more Traeger Pork & Poultry Rub and salt, to taste. Toss with Traeger Sweet & Heat Barbecue Sauce until well coated.
To Taste Traeger Sweet & Heat BBQ Sauce
To serve, pile the pulled pork on the bottom burger buns, then top with the coleslaw, pickles, and the top buns. Enjoy!
4 burger buns
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