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Give your pulled pork a southwest finish and wrap it in a tortilla. Slow smoked pork butt, homemade salsa verde, and tater tots make for one hell of a meal.
5 Pound Pork Butt
Traeger Pork & Poultry Rub
1/2 Cup beer
2 Cup Sour cream, for serving
Tater tots, cooked, for serving
flour tortillas, for serving
Traeger 'Que BBQ Sauce
2 Cup chicken stock
1/4 Pound Tomatillos, husked, rinsed, cut into 1/2-inch-wedges
1 Bunch green onion, coarsely chopped
1 1/2 Cup fresh cilantro with tender stems
6 cloves garlic, peeled
salt
Pepper
5 Pound Pork Butt
As Needed Traeger Pork & Poultry Rub
: 225 ˚F
: 225 ˚F
: 160 ˚F
: 275 ˚F
1/2 Cup beer
: 275 ˚F
: 204 ˚F
2 Cup chicken stock
1/4 Pound Tomatillos, husked, rinsed, cut into 1/2-inch-wedges
1 Bunch green onion, coarsely chopped
1 1/2 Cup fresh cilantro with tender stems
6 cloves garlic, peeled
To Taste salt
To Taste Pepper
2 Cup Sour cream, for serving
Tater tots, cooked, for serving
flour tortillas, for serving
As Needed Traeger 'Que BBQ Sauce