Smoked Pork Butt Burnt Ends with Grilled Wedge Salad
This side dish just became your main dish. Sweet and salty pork butt, bacon, and cherry tomatoes atop grilled iceberg lettuce, all drizzled with cool and creamy blue cheese dressing, make for a salad that'll hardly feel like one.
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Season pork butt generously with Traeger Big Game Rub.
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
Place pork butt on grill grate and cook until an internal thermometer inserted in the thickest part of the meat registers 170℉, about 6 to 8 hours.
Remove pork butt from grill and place on a large cutting board. Remove bone from butt and cut into 1” cubes and place in a foil pan. Add 1 cup of your favorite Traeger BBQ sauce and half cup of the Big Game Rub, toss to coat.
Place pan back into grill and continue to cook at 300℉ for an additional 1 hour or until desired burnt color is reached.
While the cubed pork is cooking, mix together all ingredients for blue cheese dressing and place in fridge to chill.
Pull burnt ends off grill, set aside and turn grill to High. Take halved romaine hearts and brush with olive oil and sprinkle with salt and pepper. Place romaine on the grill and sear just until you start to see some color. Remove to a serving platter grilled side up.
Drizzle grilled wedges with dressing and top with tomatoes, bacon crumbles and burnt ends. Enjoy!
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