BBQ Pulled Pork with Paleo Vinegar Sauce

Ingredients

Units of Measurement:

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Steps

• 1

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.

  

  Grill: 225 ˚F

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• 2

  Combine all ingredients for the sauce. Sauce can be made up to two days in advance and refrigerated until ready to use.

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  Ingredients

  • 2 Cup apple cider vinegar

  • 4 Tablespoon honey

  • 1 Tablespoon Frank's RedHot Sauce

  • 1 Teaspoon red pepper flakes

  • 1/2 Teaspoon coarse ground black pepper

  • 1 Teaspoon kosher salt

• 3

  Combine all ingredients for the rub. Trim excess fat from pork. Season the pork with a layer of the rub. Let pork rest for 20 minutes.

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  Ingredients

  • 1 (6-10 lb) pork butt

  • 6 Tablespoon paprika

  • 2 Teaspoon kosher salt

  • 2 Teaspoon pepper

  • 1 Teaspoon mustard powder

  • 1 Teaspoon garlic powder

  • 1 Teaspoon ground sage

  • 1 Teaspoon cinnamon

  • 1/2 Teaspoon coarse ground black pepper

• 4

  Place pork butt directly on the grill grate and cook for 4-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork, it should be between 155-165℉. If not, check it again in 30 minutes.

  

  Grill: 225 ˚F

  

  Probe: 165 ˚F

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• 5

  When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. Pour the apple juice in foil packet with the pork and place back on the grill.

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  Ingredients

  • 1/2 Cup unsweetened apple juice

• 6

  Increase the grill temperature to 250℉ and cook for another 3 hours then check the internal temperature. Desired temperature is between 204-206℉ in the thickest part of the pork. If the pork is not up to temperature, check back every 1/2 hour until it reaches 204-206℉.

  

  Grill: 250 ˚F

  

  Probe: 206 ˚F

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• 7

  The entire cook time should be between 8 to 10 hours depending on the size of the pork.

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• 8

  Pull or shred pork, removing the bone and any excess fat. Pour sauce over meat to taste. Enjoy!

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