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BBQ Tailgate Pulled Pork Burritos

BBQ Tailgate Pulled Pork Burritos

By Traeger Kitchen

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.

Prep Time

30 Minutes

Cook Time

7 Hours

Pellets

Hickory

Ingredients

How many people are you serving?

8

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Units of Measurement:
Pulled Pork
5 Pound Pork Butt
As Needed Traeger Pork & Poultry Rub
1/2 Cup beer
As Needed Traeger 'Que BBQ Sauce
2 Cup Sour cream, for serving
Tater tots, cooked, for serving
flour tortillas, for serving
Tomatillo Dressing
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

Steps

  • 1

    Season the pork butt on all sides with Traeger Pork & Poultry Rub. Cover and transfer to the refrigerator overnight (optional).

    Ingredients
    • 5 Pound Pork Butt

    • As Needed Traeger Pork & Poultry Rub

  • 2

    When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

    225 ˚F / 107 ˚C

    Super Smoke

  • 3

    Insert the probe into the center of the pork butt, avoiding the bone or any large pockets of fat. Place the pork butt directly on the grill grates. Close the lid and cook until the internal temperature reaches 160˚F, 4 hours.

    225 ˚F / 107 ˚C

    160 ˚F / 71 ˚C

    Super Smoke

  • 4

    Remove the pork butt from the grill. Increase the Traeger temperature to 275˚F. Wrap the pork butt in a double layer of foil. Just before closing the foil, add 1/2 cup of beer inside the foil pack.

    275 ˚F / 135 ˚C

    Ingredients
    • 1/2 Cup beer

  • 5

    Place the wrapped pork butt directly on the grill grates. Close the lid and continue to cook until the internal temperature reaches 204˚F, 3 hours.

    275 ˚F / 135 ˚C

    204 ˚F / 96 ˚C

  • 6

    Make the tomatillo salsa. In a food processor, puree the chicken stock, tomatillos, green onions, cilantro, and garlic. Season with salt, and pepper, to taste.

    Ingredients
    • 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

  • 7

    Remove the pork from the grill and pull the pork, discarding the bone, if applicable, and any large pockets of fat. Mix with Traeger ‘Que BBQ Sauce, as desired. Assemble the burritos by wrapping pulled pork, tomatillo salsa, tater tots, and sour cream in a tortilla. Enjoy!

    Ingredients
    • As Needed Traeger 'Que BBQ Sauce

    • 2 Cup Sour cream, for serving

    •  Tater tots, cooked, for serving

    •  flour tortillas, for serving

Cooking Notes

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