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Season pork butt on all sides with Traeger Big Game rub, if possible the day before.
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 and cook until internal temperature reaches 160 degrees F, about 4 hours.
Pull the pork and mix with Traeger ‘Que sauce.
Place pork butt in a foil wrap. Just before closing foil, add 1/2 cup beer inside foil pack.
Place the pork butt back into and grill and continue to cook until internal temperature reaches 204 degrees F, about 3 hours.
While pork is cooking, make the tomatillo salsa. In a food processor, puree the chicken stock, tomatillos, green onions, cilantro and garlic. Season with salt and pepper to taste.
Place the tater tots on a baking sheet in grill to warm up.
When the pulled pork is done, assemble the burrito by wrapping pulled pork, tomatillo salsa, tots and sour cream in a tortilla. Enjoy!
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Traeger Grill and Baldface Lodge Combine Forces