Steps

• 1

  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

• 2

  In a medium bowl or container, combine the apple juice and 1/2 cup Traeger Pork & Poultry Rub and stir well to dissolve the rub.

  Ingredients

  • 3/8 Cup apple juice

  • 1/8 Cup Traeger Pork & Poultry Rub, divided

• 3

  Inject the apple juice mixture into the hog, focusing on the hams and shoulders. Rub the inside of the cavity with the mustard and season with the remaining 1/2 cup Traeger Pork & Poultry Rub.

  Ingredients

  •  30-40 lb whole hog, dressed

  • mL yellow mustard

• 4

  Place the hog directly on the grill grates, skin-side up. Insert the probe into the ham or shoulder. Close the lid and cook for 2 hours.

  225 ˚F / 107 ˚C

  Super Smoke

• 5

  Baste the outside of the hog with the canola oil to help develop a deep mahogany color and crisp the skin. Close the lid and continue cooking until the internal temperature reaches 203°F, 5-6 hours more.

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Super Smoke

  Ingredients

  • mL Canola oil

• 6

  Remove the hog from the grill and let rest for 25 minutes.

• 7

  Make the sauce: In a liquid measuring cup or medium bowl, whisk together the apple cider vinegar, salt, and hot sauce.

  Ingredients

  • mL apple cider vinegar

  • 1/4 Tablespoon kosher salt

  • 1/8 Tablespoon hot sauce

• 8

  Pull and shred the meat from the hog and transfer to a large dish. Pour the sauce over the pulled meat and toss to mix well.

• 9

  Serve the meat on its own, or in sandwiches, tacos, or your favorite application. Enjoy!