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Lightly wet your hands, and sprinkle them with the rub. Massage the rub into your meat. Wrap the pork in plastic wrap and refrigerate for 8 hours.
Mop Sauce: In a nonreactive bowl, combine apple cider vinegar, beer, lemon juice, Worcestershire sauce, and hot red pepper flakes. Reserve.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes).
Remove the plastic from the pork butt and place the meat directly on the grill grate. Smoke for 3 hours, mopping with the mop sauce every hour after the first hour.
Increase the temperature to 250 degrees fahrenheit and continue to roast the pork until the internal temperature is 160 degrees, about 3 more hours, mopping each hour.
Wrap the pork butt in foil and continue to cook until the internal temperature is 205 degrees. Wrap the pork (still in the foil) in heavy bath towels and place in an insulated cooler for an hour.
Vinegar sauce: In a mixing bowl, combine the apple cider vinegar, water, ketchup, brown sugar, salt, hot red pepper flakes, black pepper, and white pepper and stir until the salt and sugar crystals have dissolved. Taste for seasoning, adding more sugar or hot red pepper flakes as needed. Let sit for an hour for the flavors to develop.
Carolina Cole Slaw: In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. We also added in about 1/4 cup diced red onion and a few shredded carrots.
Pulled Pork with Carolina Cole Slaw: Separate the still-warm pork into chunks, discarding the bone and any nasty bits or fat or gristle. Pull the pork into shreds and put them in a roasting pan (disposable is fine).
Moisten the meat with any juices that accumulated in the foil as well as a little of the vinegar sauce.
Serve the meat on the buns with the slaw. Enjoy!