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Generously season all sides of the pork butt with the rub and let rest at room temperature for 45 minutes.
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 225 degrees F and preheat, lid closed, for 10 to 15 minutes.
Put the roast on the grill grate, fat-side down, and smoke for 3 hours. Transfer to a disposable aluminum foil pan large enough to hold the pork butt and cover the pan with foil.
Increase the temperature to 275 degrees F, and roast for 3 to 5 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 200 degrees F.
Carefully transfer the pork roast to a clean disposable pan and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator.
With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap.
Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.)
Add barbecue sauce and mix well. Pile the pork mixture on the slider buns. Enjoy!
Follow along as we give you a recipe each day this week from The Dan Patrick Show Game Day Recipes eBook.
Traeger Grill and Baldface Lodge Combine Forces