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Pulled Pork Enchiladas with Smoke Roasted Red Sauce

Posted by Susie B. on May 2, 2014

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

To celebrate Cinco de Mayo (or pretty much any time you want to fill your mouth with deliciousness) we came up with some flavorful Mexican favorites that are absolutely amazing hot off of the Traeger. Originally, enchiladas were served as street food and were simply corn tortillas dipped in chili sauce. We knew we could do so much better.

These enchiladas are special. This is coming from the people who struggle to call anything special that doesn't have bacon in it. Granted, they are loaded with smoky, tender shreds of Traeger'ed pulled pork, smothered in a rich roasted tomato enchilada sauce and melty cheese.

Like I said, special.

We love these enchiladas for a quick weeknight meal to use up any leftover pulled pork (we always seem to have a little left after our big weekend grill-athons). The entire recipe can be made even faster by preparing a large batch of the enchilada sauce ahead of time and freezing in zip top bags. When it's time for dinner simply defrost some sauce, roll some pulled pork up in a tortilla and shred some cheese. Ole!


Pulled Pork Enchiladas with Smoke Roasted Red Sauce


Prep Time: 25 minutes
Cook Time: 30-45 minutes
Serves: 6-8 people
Recommended Pellets: Hickory, Oak, Mesquite


For the Red Sauce:
1 1/2 lbs tomatoes on the vine
1/2 large white onion
1 head garlic
2 tablespoons chili powder
2 teaspoons cumin
1 teaspoon kosher salt
Hot Sauce (optional, to taste)
For the Enchiladas:
6-8 flour tortillas
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
2 1/2-3 cups shredded pulled pork


Start the Traeger Grill on Smoke for 4-5 minutes with the lid open to establish the fire. Close the lid and turn the temperature setting to high.

Slice the top off of the head of garlic and wrap it in tinfoil. Place the garlic, tomatoes, and onion half directly on the grill grate.

Cook for 10-15 minutes or until the tomato skins have split and the onion and garlic have started to soften. Turn the grill to 375 degrees and close the lid while you prepare your enchiladas.

Remove the tomatoes from the vine and take the foil off of the garlic. Transfer the tomatoes and onions to the blender, then squeeze the softened garlic out of its' skin into the blender. Add the chili powder, cumin, salt and hot sauce (optional) to the blender. Hold the lid on at an angle to allow steam to escape. 

Blend until the sauce is smooth. If the sauce seems too thick, add a tablespoon of water at a time until desired consistency is reached.

Spoon a thin layer of sauce on the bottom of a 9x13 baking dish.


Mix 1/4 cup of enchilada sauce with the pulled pork in a large bowl. Toss gently with a spoon to combine.


Fill a tortilla with approximately 1/3 cup of the pulled pork mixture and a few tablespoons of cheese.


Roll the tortilla and place seam side down in the baking dish.

Repeat with the remaining tortillas and pork until the pan is full.

Cover with remaining enchilada sauce and shredded cheese.

Pulled Pork Enchiladas with Smoke Roasted Red Sauce

Place the pan directly on the grill grate and bake until the sauce is bubbly and the cheese is completely melted.

Pulled Pork Enchiladas with Smoke Roasted Red Sauce


Serve immediately. Enjoy!


Click below for a printable version of this recipe:

Pulled Pork Enchiladas with Smoke Roasted.docx (14.19 kb)



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Chorizo and Roasted Corn Stuffed Poblano Peppers

Posted by Susie B. on April 28, 2014

Chorizo and Roasted Corn Stuffed Poblano Peppers

Classic chili rellenos are breaded and fried, but our grilled peppers will make you forget all about the oily version you once knew. These beauties are stuffed with a spicy chorizo sausage and grilled corn filling then topped with delicious melty cheese. Perfect for your Cinco de Mayo meal, or any old Tuesday when your life needs a little spice (and a whole lotta flavor)!

Roasted Corn and Chorizo Stuffed Poblano Peppers


Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 4
Recommended Pellets: Alder, Mesquite, Hickory

4 large poblano peppers
1/2 lb chorizo sausage
4 ears corn on the cob
2 small tomatoes
4 teaspoons vegetable oil
1 small red onion, diced
1 red bell pepper (if you like things mild) or 2 jalapenos (if you like it spicy), seeded and chopped
4 cloves garlic, chopped
Kosher salt and freshly ground black pepper
2 cups shredded Monterey jack cheese
1/4 cup fresh cilantro leaves

Start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Place a medium dutch oven on the grill grate, close the lid and turn the temperature setting up to High. Allow the grill to preheat for 10-15 minutes.

Drizzle the corn cobs with 2 teaspoons of the vegetable oil and season with salt and pepper. Place directly on the grill grate along with the tomatoes. Pour the remaining 2 teaspoons of oil in the bottom of the dutch oven and add the chorizo. Cook the corn, tomatoes and the sausage for 5-7 minutes, stirring the sausage occasionally and turning the corn.

When the sausage is cooked, the corn is slightly charred and the tomatoes' skin has split, add the red onion, peppers, garlic, salt and pepper to the dutch oven. Cut the corn off of the cob and dice the tomatoes. Stir both into the sausage mixture. Close the lid to the grill and cook for 5-7 minutes, or until the vegetables are soft.

While the vegetables are cooking, slice a long slit in the front of the peppers and a smaller slit running perpendicular along the top (the slice is in the shape of a T). Gently remove the ribs and seeds from the pepper. Set aside.

Remove the dutch oven from the grill and stir in 1 cup of the cheese.

Fill the peppers with the sausage mixture. Place on a baking sheet and return to the grill for 15 minutes.

Top peppers with remaining cheese and grill for 10 more minutes, or until the cheese is melted and the peppers are soft.

Chorizo and Roasted Corn Stuffed Poblano Peppers

Garnish with fresh cilantro and serve immediately.

Chorizo and Roasted Corn Stuffed Poblano Peppers

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Traeger's Chicken Challenge

Posted by Susie B. on April 17, 2014

Traeger's Chicken Challenge

The Chicken Challenge is one of Traeger's signature dishes for many reasons. First, it is crazy easy. Anyone with a Traeger and a bottle of Chicken Rub can make this dish. Second, it is delicious. We can pretty much guarantee that this will be the most tender, juicy, and flavorful chicken you have ever cooked. Third, it is inexpensive. Whole chickens are some of the cheapest meat you can get by the pound, so cook up a few and save the flavorful meat for easy meals during the week. Bonus: check out the recipe page for the Chicken Challenge as we have added a fantastic new video for your viewing pleasure!


Traeger's Chicken Challenge


Prep Time: 5 minutes
Cook Time: 1 hour 10 minutes
Serves 4-6
Recommended Pellets: Hickory, Mesquite, Oak

1 whole chicken (about 4 lbs.)
Traeger Chicken Rub


1. Lightly season chicken with Traeger Chicken Rub. Traeger Chicken Rub is a MUST, its part of the magic.

Traeger's Chicken Challenge

2. Start your Traeger on smoke with lid open for 5 minutes to get started, after the fire starts turn the temperature to High (400 to 450 degrees F).  

3. Place a chicken or as many as you want on the Traeger grill until internal temperature reaches 170 degrees -- cook time 1 hour and 10 minutes. Remove from grill, then enjoy!

Traeger's Chicken Challenge

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Smoky Meatballs with a Honey Balsamic BBQ Sauce

Posted by Susie B. on April 16, 2014

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Oh, we love our Traeger for so many reasons. We especially love how it can be used to transform old stand-by recipes into something new, flavorful, and extraordinary.

Take meatballs, for example. They have been around forever. They almost all taste the same. They are typically thrown in a crockpot or oven and cooked until all of the flavors and juice have departed and all you are left with is a dry, tasteless ball of what was once meat. They somehow show up covered in some sort of bottled bbq sauce at every potluck or family gathering and sit by the other appetizers looking gloppy and neglected.

Sad, sad times.

But no longer! Using our Traeger, we can infuse our meatballs with smoky goodness and cook them to a perfect juicy golden brown. Toss these delicious little morsels in a homemade honey balsamic bbq sauce and you will take people into meatball territory previously unexplored.

Instead of being the lone appetizer left at your summer potluck like it's boring meatball predecessors, these smoky meatballs will disappear faster than the cocktail shrimp and 7 layer bean dip!



Prep Time: 10 minutes
Cook Time: 45 minutes
Recommended Pellets: Hickory, Mesquite, Maple
Makes 24 meatballs


For the meatballs:
 1/3 cup unseasoned bread crumbs
2/3 cup milk
1lb ground beef
1 egg, whisked
1/2 small onion, grated
2 garlic cloves, pressed
1 Tablespoon Worcestershire sauce
1/2 teaspoon Italian seasoning
salt and pepper

For the Honey-Balsamic BBQ Sauce:
1 cup balsamic vinegar
3/4 cup ketchup
1/3 cup brown sugar
1/4 cup honey
1 Tablespoon Worcestershire sauce
1 Tablespoon Dijon mustard
1/4 teaspoon garlic powder
salt and pepper


Combine ingredients for the BBQ Sauce in a small saucepan over medium-high heat. Bring to a boil, stirring intermittently. Reduce heat to low and simmer for 45 minutes, or until sauce is thick and has lost its vinegary bite.


Start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire.  

In a large bowl combine beef, breadcrumbs, egg, onion, garlic, Worcestershire sauce, and Italian seasoning. Gently mix with yout hands and roll into 24 meatballs.

Place either on a wire baking rack directly on the grill or use a Frogmat to prevent the meatballs from falling through the grate or sticking. Smoke for 30 minutes.

Turn the temprature setting to High and bake for 15-17 minutes, or until no longer pink in the center. 

Smoky Meatballs with a Honey Balsamic BBQ Sauce

Gently add meatballs to sauce and stir to coat. Serve immediately.

Smoky Meatballs with a Honey Balsamic BBQ Sauce



Click the link below for a printable version of this recipe:


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Picking the Perfect Pellet {A How-To Guide}

Posted by Susie B. on April 14, 2014

Picking the Perfect Pellet {A How-To Guide}

Whether you are a new member to Traeger Nation or you've been with us for a while, you've probably noticed we like to post our recipes with a little bonus information at the top. In that one little line, we like to recommend certain types of pellets to accompany whatever dish we have created. This small tidbit of information might have previously been overlooked, or skipped because it just didn't seem that important. Well, please let me be the first to tell you... THE PELLET MATTERS! Here at Traeger, we take a lot of pride in making pellets out of the purest wood available. Each bag of pellets you buy is special, and each type of wood creates a unique flavor profile that you are adding to your food. One of the best things you can do when smoking with your Traeger is learn to consider the flavor of your pellets as an additional ingredient in your recipe.

Below we have a handy little graphic that helps you see exactly what pellets work best with what types of food. Save this image, print it off, and most importantly, take your own notes as you cook. Just because maple typically works great with turkey doesn't necessarily mean it will be your favorite, you might prefer something lighter like apple.

Picking the Perfect Traeger Pellets {A How-To Guide}


Alder: These pellets are the most versatile because of their mild flavor and aroma. Alder wood gives off a great amount of smoke without overwhelming even the most delicate flavors like chicken, fish, or baked goods. Try the Bacon Wrapped Scallops next time you are looking to add that perfect wood fired taste with your Alder pellets.

Apple: Most often used with poultry and pork, apple wood pellets offer a lightly fruity smoke that helps enhance mild flavored meats. Apple pellets take Smoke Roasted Apple Pie to a whole new level of awesome. Think about it, apple wood smoked apple pie? Unbelievable.

Cherry: One of the more flavorful pellets, cherry wood lends itself to application where you want to add a hearty smoke flavor. Try some Marinated Beef Ribs with Cherry pellets. Between the marinade and the cherry smoke, these flavorful ribs don't require any sauce to be exceptionally flavorful.

Hickory: Probably the most widely used pellets in barbecue, hickory pellets release a strong flavor and complement most meats. Some people find hickory can be a little strong and like to mix it with a more mild pellet like oak or apple. Using hickory pellets to smoke some Peppered Beef Jerky to add a perfect level of smokiness to the meat.

Maple: Mild, with a hint of sweetness, maple pellets are great on pork and especially turkey. Using maple pellets to smoke your holiday Herb Roasted Turkey and your family will request that you cook every year.

Mesquite: A favorite of Texas BBQ, Mesquite pellets infuse your meat with hearty smoke flavor. That super smoky flavor is great for recipes that are begging for a little something extra like Southwestern Stuffed Peppers.

Oak: Oak is a great middle ground as far as smoke intensity goes. A little stronger than cherry or apple, and a little lighter than hickory, Oak is great to use with fish and veggies or both at the same time like Mahi-Mahi Shish Kabobs.

Pecan: Deliciously nutty and even a little spicy, Pecan pellets are great with beef, pork, or poultry. They add a great depth to baked goods as well. Be sure to try Mom's Best Pumpkin Bread and enjoy the added nutty flavor from the Pecan smoke.

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{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Posted by Susie B. on April 13, 2014

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Sometimes it might not seem worth it to fire up the Traeger to cook a weeknight meal for two. But when you can cook it all on the grill (from main course to veggies AND fruit) and have it taste oh so good, you'll wonder why you ever had reservations about flipping that on-switch. These tangy and flavorful steak and shrimp kebabs taste even better than they look. The hearty steak and tender shrimp pair perfectly with the onions and peppers. Add in a sweet and tart bite from the grilled pineapple and the savory flavors of our garlic-lime glaze and you'll be coming back to this dish for a quick two-person meal over and over again.


Steak and Shrimp Kebabs with a Garlic-Lime Glaze


Prep Time: 10-15 minutes
Cook Time: 10-15 minutes
Serves: 2
Recommended Pellets: Oak, Hickory, Pecan

1 New York Strip Steak, cubed
1/2 lb raw shrimp, peeled and deveined
1 red bell pepper, cut into 1 inch pieces
1 green bell pepper, cut into 1 inch pieces
1/4 red onion, cut into 1 inch pieces
1 can pineapple chunks, drained or 3/4 cup fresh pineapple cut into pieces
Traeger Veggie Shake
For the Garlic-Lime Glaze:
2 tablespoons melted butter
1 clove garlic, pressed
Zest and the juice of 1 lime
3/4 teaspoon salt 
1/4 teaspoon ground black pepper 
1/4 teaspoon cayenne pepper


When ready to cook, start the Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature settings up to High. Allow the grill to preheat for 10-15 minutes while you prepare your skewers.

Thread the meat, shrimp, vegetables, and pineapples on the skewers in an alternating pattern. If using bamboo skewers, make sure to soak them for a bit before threading to prevent the wood from scorching.

Season liberally with Traeger's Veggie Shake. Place directly on the grill for 5-6 minutes.

While your kebabs are grilling, make the Garlic-Lime Glaze. Combine all ingredients in a medium bowl and whisk to throughly combine.

Brush the Glaze on the kebabs with a basting brush and turn the kebabs over. Cook for an additional 5-6 minutes, or until the shrimp is opaque and the steak is cooked to your liking. Serve immediately.

{Cooking for Two} Steak and Shrimp Kebabs with a Garlic-Lime Glaze

Click below for a printable version of this recipe:

Steak and Shrimp Kebabs with a Garlic Lime Glaze.docx (13.58 kb)

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Roasted Jalapeno Cheddar Deviled Eggs

Posted by Susie B. on April 12, 2014

Roasted Jalapeno Cheddar Deviled Eggs

Easter is almost upon us and that means a lot of things to a lot of people, but here at Traeger HQ it mostly means delectable ham and flavorful stuffed deviled eggs. Sure you can stick with the traditional boiled egg/mayo combination, but if you've got a Traeger then please don't.

We have mastered the art of baking the eggs on your grill, then smoking the peeled eggs and we are here to share our secrets. A smoked hard cooked egg is something extra special and fantastically delicious. This year, we filled our smoky baked egg whites with creamy yolks mixed with roasted jalapenos and topped with shredded sharp cheddar.

These aren't your Grandma's deviled eggs. They are waaaaay better. In fact, you might want to make a double batch.

PS, to save a step, we recommend roasting your jalapenos while you bake your eggs.


Traeger'ed Hard Baked Eggs


Prep time: None
Cook time: 25 to 30 minutes
Makes: 1 dozen eggs, but recipe can be adjusted down or up 

Pellet recommendation: Any

1 dozen large eggs

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 325 degrees F and preheat, lid closed, for 10 to 15 minutes. Divide the eggs between the wells of a muffin tin, or put the eggs directly on the grill grate.

Bake the eggs for 25 to 30 minutes.

Plunge the eggs into ice water to stop the cooking.

If not using immediately, use a permanent marker and mark each shell with a small X to indicate it’s a cooked—not raw—egg, then refrigerate.



Roasted Jalapeno Deviled Eggs


Prep Time: 10 minutes
Cook Time: 30 minutes
Makes: 1 dozen Deviled Eggs
Pellet Recommendations: Any

7 Hard Cooked Eggs, peeled (follow recipe above)
3 tablespoons mayonnaise
1 teaspoon brown mustard
1 teaspoon apple cider vinegar
1 jalapeno, roasted, seeded, and finely diced
Dash of hot sauce
Salt and pepper to taste
1/2 cup finely shredded sharp cheddar cheese
Paprika (optional)

Start your Traeger on smoke and leave the lid open for 4-5 minutes to establish the fire. Place your eggs directly on the grill grate, in a muffin pan, or on a handy FrogMat (read our review here) and smoke for 30 minutes. Remove from the grill and allow the eggs to cool. Smoking your eggs will give them a slightly yellowed color, but an intense smoky flavor. If a classic white egg is your preference, then skip this step.

Slice the eggs lengthwise and scoop the egg yolks directly into a gallon zip top bag. Add the mayo, mustard, vinegar, hot sauce, roasted jalapenos and salt and pepper to the bag. Eat or discard the two egg whites that look the ugliest.

Zip the bag closed and, using your hands, knead all of the ingredients together in the bag until completely smooth. Squeeze the yolk mixture into one corner of the bag and then cut the corner off.

Pipe the yolk mixture into the whites.

Sprinkle with the finely shredded cheddar or Paprika (if using) and chill until you are ready to serve.

Roasted Jalapeno Cheddar Deviled Eggs

Roasted Jalapeno Cheddar Deviled Eggs

Click the link below for a printable version of this recipe:


Hard Baked Eggs and Roasted Jalapeno Cheddar Deviled Eggs.docx (14.03 kb)

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Marinated Teriyaki Beef Skewers

Posted by Susie B. on April 10, 2014

Marinated Teriyaki Beef Skewers

These quick-cooking Teriyaki Beef Skewers are a great option for a weeknight meal when you don't have lots of time to spend grilling before your hungry entourage turns angry mob. We've even been known to prep a double batch and throw the second bag of marinating beef in the freezer, ready to pull out and cook at a moment's notice. The salty and sweet ingredient combo in this simple marinade infuses the lean beef with tons of flavor. Pair with our Spicy Asian Brussel Sprouts and rice for a tasty meal your whole family will love.


Marinated Teriyaki Beef Skewers


Prep Time: 5 Minutes, plus 24 hours to marinate
Cook Time: 6-8 minutes
Serves: 8-10 people
Recommended Pellets: Mesquite, Hickory, Alder, Oak

3/4 cup light brown sugar
1/2 cup soy sauce
1/4 cup pineapple juice (optional)
1/4 cup water
1/8 cup vegetable oil
1 large garlic cloves, finely chopped
2 pounds boneless top round steak, cut into 1/4-inch slices
bamboo skewers, soaked in water


Slice the beef into 1 1/2-2 inch wide strips.

Whisk brown sugar, soy sauce, pineapple juice, water, vegetable oil, and garlic together.

Pour the marinade into a large zip-top bag and drop beef slices into the mixture. Marinate beef in refrigerator for 24 hours.

Remove beef from the marinade, shaking to remove any excess liquid. Discard marinade. Thread beef slices in a zig-zag onto the skewers.

When ready to cook, start the Traeger grill on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid, turn the temperature to Medium or 325 degreen and allow it to preheat for 10-15 minutes. Cook skewers on preheated grill until the beef is cooked through, about 3 minutes per side.

Marinated Teriyaki Beef Skewers

Marinated Teriyaki Beef Skewers

Clink the link below for a printable version of this recipe:

Marinated Teriyaki Beef Skewers.docx (12.43 kb)

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Spinach and Mushroom Stuffed Turkey Meatloaf

Posted by Susie B. on April 7, 2014

We absolutely love meatloaf cooked on the Traeger, in all of its' tasty variations. I mean, we've made Cajun Style Meatloaf, Chili Glazed Meatloaf, even BBQ Chipotle Meatloaf. There is just something exciting about taking an old stand-by dinner and turning it into a most-requested family favorite simply by adding some new ingredients and cooking it on a Traeger. In this delicious variation, we used lean ground turkey instead of the traditional ground beef and filled the meatloaf with a tasty mixture of onions, mushrooms, spinach, and cheese. Oh, and then we topped it with bacon. Because, you know, bacon. So do yourself a solid favor and take meatloaf night up a notch on the flavor pole.


Spinach and Mushroom Stuffed Turkey Meatloaf


Prep Time: 20 minutes
Cook Time: 45-60 minutes
Serves: 6 people
Recommended Pellets: Apple, Hickory, Oak

For the meatloaf:
1 lb ground turkey
2 eggs, well beaten
1/2 cup old fashioned oats
2 tablespoons italian seasoning
2 teaspoons salt
2 teaspoons pepper
2 garlic cloves, pressed
1/4 cup grated onion
4 slices thick cut bacon, cut in half
For the filling
1/2 cup white onion, finely diced
1 lb sliced mushrooms
2 cups uncooked spinach
1/4 cup grated Romano cheese (can substitute Parmesan)
1/4 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 tablespoons olive oil
salt and pepper to taste


In a large saucepan, heat 2 tablespoons olive oil over medium heat. Stir in diced onions and mushroom. Season with salt and pepper. Cook for about 10 minutes, stirring occasionally until the onions are translucent and the mushrooms are soft.

Stir in the spinach and cook until wilted. Set aside.

In a large bowl, combine all of the ingredients for the meatloaf an mix well.

Spray a medium loaf pan with non-stick spray. Spoon in half of the meatloaf mixture and, using the back of your spoon, create a well that runs the length of the pan.

Stir the cheese into the slightly cooled mushroom spinach mixture.

Spoon the spinach mixture into the well and top with the rest of your meatloaf mixture.

Spinach and Mushroom Stuffed Turkey Meatloaf

Layer on the bacon slices.

Spinach and Mushroom Stuffed Turkey Meatloaf

When ready to cook, start your Traeger on Smoke with the lid open for 4-5 minutes to establish the fire. Close the lid and turn the temperature up to 375 degrees. Allow the grill to preheat for 10-15 minutes.

Place the meatloaf directly on the grill grate. Close the lid and bake for 30 minutes. After 30 minutes, check the meatloaf. If a lot of excess moisture has accumulated in the loaf pan, tilt it at an angle and drain some of the juice out. Return the meatloaf to the grill and bake for an additional 15-30 minutes, or until the internal temperature reads 175 degrees with a thermometer.

Allow the meatloaf to rest for 10-15 minutes before slicing and serving.

Click below for a printable version of this recipe:


Spinach and Mushroom Stuffed Turkey Meatloaf.docx (13.84 kb)

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Competition Style Injected Pulled Pork

Posted by Susie B. on April 1, 2014

Competition Style Injected Pulled Pork

If you want to eat competition style pulled pork, you've got to learn to cook like the pros. This recipe for Competition Style Injected Pulled Pork has all the right ingredients, mixed with a few new techniques that will make your pulled pork blue-ribbon ready (even if you never enter it in a contest). The sweet and savory injection sauce really pushed our traditional pulled pork into delicious (and exceptionally tender) new territory with flavor in each strand of meat. Grab yourself a meat injector and give this one a try! 


Competition Style Injected Pulled Pork


Prep Time: 20 minutes
Cook Time: 9-11 hours
Recommended Pellets: Apple, Hickory, Oak
Serves: 8-10 people

1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Traeger Pork and Poultry Rub, or your favorite barbecue rub
Traeger Regular Barbecue Sauce
10 hamburger buns
Coleslaw for serving
1 cup apple juice or cider
1/4 cup apple cider vinegar 
1/4 cup water
2 tablespoons Worcestershire sauce
1 1/2 teaspoons Traeger Pork and Poultry Rub
2 tablespoons brown sugar

In a non-reactive bowl, combine the apple juice, vinegar, water, worcestershire sauce, Pork rub and brown sugar. Whisk vigorously until all the sugar is dissolved.

Using Traeger's Meat Injector, inject all of the injection sauce into the pork. Start at the top of your pork butt and directly insert the meat injector deep into the muscle tissue. Depress the plunger 1/3 of the way, partially remove the needle and tip it about 25 degrees to the right, depress another 1/3 of the way, remove partially and tip about 45 degrees to the opposite side then depress the rest of the way. Using just one entry hole to access three different parts of your meat will result in less leakage and more juice staying in your meat. Look at the images below to get a better idea of the angles you'll want to hit at each injection site.

After filling your pork shoulder with all of the injection liquid, season generously with Traeger's Pork and Poultry 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 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the roast on the grill grate, fat-side up, and smoke for 3 hours.

Transfer to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F.

If the pork starts to brown too much, cover it loosely with aluminum foil.

Competition Style Injected Pulled Pork

Carefully transfer the pork roast to a cutting board 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.

Competition Style Injected Pulled Pork

Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.) Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side.

Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.


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