Traeger Pulled Pork Sandwiches

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

Generously season the pork shoulder on all sides with Traeger Pork & Poultry rub.

Insert the probe into the center of the roast, avoiding the bone and any large pockets of fat. Place the roast directly on the grill grate, fat-side up. Close the lid and smoke for 3 hours. Add the apple juice to a spray bottle and spritz the roast after 1 hour and every hour thereafter.

Transfer pork to a disposable aluminum foil pan. Increase the grill temperature to 250°F.

When the grill is hot, place the pan with the pork on the grill grates, close the lid, and continue to cook until the internal temperature reaches 203°F, 6-8 hours more. If the pork is browning too much, cover loosely with aluminum foil.

Carefully transfer the pork to a cutting board and let rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. Discard any fat that rises to the surface.

With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks, discarding the bone and any lumps of fat, including the cap. Pull each chunk into shreds and transfer to a large bowl.

Season the pulled pork with additional rub and moisten with the reserved pan juices. Add your favorite Traeger BBQ sauce and mix well.

Pile the pork mixture on the hamburger buns and serve with coleslaw. Enjoy!