• Smoked Pork Butt Burnt Ends with Grilled Wedge Salad
 
  • Smoked Pork Butt Burnt Ends with Grilled Wedge Salad
 

Smoked Pork Butt Burnt Endswith Grilled Wedge Salad

Smoked Pork Butt Burnt Ends with Grilled Wedge Salad
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0.00Smoked Pork Butt Burnt Ends with Grilled Wedge Salad
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  • Difficulty3/5
  • Prep time10 mins
  • Cook time6 hrs
  • Serves8 - 12
  • HardwoodCherry

This side dish just became your main dish. Sweet and salty pork butt, bacon, and cherry tomatoes atop grilled iceberg lettuce, all drizzled with cool and creamy blue cheese dressing, make for a salad that'll hardly feel like one.

Ingredients

Pork Butt Burnt Ends:

  • 7 to 8 lb pork butt
  • 1 cup Traeger BBQ Sauce

Blue Cheese Dressing:

  • 1 cup Mayonnaise
  • 1 cup whole milk
  • 1/2 cup sour cream
  • Couple dashes Worcestershire sauce
  • 2/3 cup blue cheese crumbles
  • Kosher salt, to taste
  • Black pepper, to taste

Wedge Salad:

  • 2 bags romaine hearts cut in half (12 half wedges)
  • Olive oil
  • Salt and Pepper, to taste
  • 12 strips cooked bacon, crumbled
  • 1 package tri-color cherry tomatoes sliced in half

Pork Butt Burnt Ends:

  • 1 cup Traeger BBQ Sauce

Blue Cheese Dressing:

  • 1 cup Mayonnaise
  • 1 cup whole milk
  • 1/2 cup sour cream
  • Couple dashes Worcestershire sauce
  • 2/3 cup blue cheese crumbles
  • Kosher salt, to taste
  • Black pepper, to taste

Wedge Salad:

  • 2 bags romaine hearts cut in half (12 half wedges)
  • Olive oil
  • Salt and Pepper, to taste
  • 12 strips cooked bacon, crumbled
  • 1 package tri-color cherry tomatoes sliced in half

Preparation

Season pork butt generously with Traeger Big Game Rub.

When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

Place pork butt on grill grate and cook until an internal thermometer inserted in the thickest part of the meat registers 170 degrees F, about 6 to 8 hours.

Remove pork butt from grill and place on a large cutting board. Remove bone from butt and cut into 1 inch cubes and place in a foil pan. Add 1 cup of your favorite Treager BBQ sauce and half cup of the Big Game Rub, toss to coat.

Place pan back into grill and continue to cook at 300 degrees F for an additional 1 hour or until desired burnt color is reached.

While the cubed pork is cooking, mix together all ingredients for blue cheese dressing and place in fridge to chill.

Pull burnt ends off grill, set aside and turn grill to High. Take halved romaine hearts and brush with olive oil and sprinkle with salt and pepper. Place romaine on the grill and sear just until you start to see some color. Remove to a serving platter grilled side up.

Drizzle grilled wedges with dressing and top with tomatoes, bacon crumbles and burnt ends. Enjoy!

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  • Difficulty3/5
  • Prep time10 mins
  • Cook time6 hrs
  • Serves8 - 12
  • HardwoodCherry