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BBQ Pulled Pork with Paleo BBQ Sauce

Difficulty 4/5
|
Prep time 15 mins

Cook time 8 hrs
|
Serves 6-8

Hardwood Cherry

Douse this hog with a guilt-free homemade BBQ sauce and do pulled pork the right way. This pork is seasoned with a blend of savory spices, slow-roasted over our sweet cherrywood and paired with a ridiculously delicious paleo BBQ sauce.

Ingredients

Pulled Pork

1 (6-10 LB) PORK BUTT

1/2 cup unsweetened Apple Juice

Rub

6 TBSP PAPRIKA

2 tsp KOSHER SALT

2 tsp BLACK PEPPER

1 tsp MUSTARD POWDER

1 tsp GARLIC POWDER

1 tsp GROUND SAGE

1 tsp CINNAMON

Paleo Sauce

2 CUPS APPLE CIDER VINEGAR

4 TBSP HONEY

1 TBSP FRANKS RED HOT

1 TSP RED PEPPER FLAKES

1 TSP COARSE GROUND BLACK PEPPER

1 TSP KOSHER SALT

Preparation

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.

Combine all ingredients for the sauce. Sauce can be made 1 to 2 days in advance and refrigerated until ready to use.

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.

Place pork butt directly on the grill grate and cook for 4.5 hours. After 4.5 hours, check the internal temperature of the pork, it should be between 155 and 165 degrees. If not, check it again in 30 minutes.

When the temperature reaches 155 to 165 degrees F, 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.

Turn grill temperature to 250 degrees F and cook for another 3 hours and check the internal temperature. Desired temperature is between 204 and 206 degrees F 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 to 206 degrees F.

The entire cook time should be between 8-10 hours depending on the size of the pork. Pull or shred pork, removing the bone and any excess fat. Pour sauce over meat to taste. Enjoy!

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  • Colorado
Amazing
This is a GREAT recipe! I made this for a Sunday family dinner. 7 lbs gone in 15 minutes. The only problem I had was altitude. We live at 7400’ and I couldn’t get the specified temp. The pork pulled easily, the sauce the same. This is in my bag of tricks for the summer.
 
 
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Cleveland
  • Alabama
Good recipe
Like any other Traeger recipe, or any grilling recipe for that matter, whether it be pork, chicken, steak, etc, you have to tweak certain recipes to your liking. I've made some that turned out great on the first try with the recommending times and temp settings. Then I've had some that I've had to mess with and adjust. For some reason on my grill (Junior Elite) setting when dialed into 225, it tends to spike upwards to around 275-280 and then starts dropping down again. But on my 250 temp and above, it only spikes up about 15-25 degrees when it has to start adding pellets and then starts dropping down so it stays more consistent. I think some of the newer models digital controller holds to temp a little more closer on the lower settings. But either way, I did this recipe at 250 for about 4.5 hours with a mix of apple, cherry, and pecan and pulled it off at 160. Then I wrapped it in double aluminum foil and let it go for about 2.5-3 at the same temp. Bone came out clean with no problems. I did let is rest in the foil for about 45 minutes-1 hour. The paleo sauce that goes with it is great. Again, I've seen all different kinds of bbq recipes for pork, whether it be from Franklin's bbq, Southern Living, you get the idea...and they all have different times and temps. I've seen some that say 16 hours, I've seen some that say 6, some that say 20. And just about all of them have different temps. Either way, it will always take a few trys to get it just the way you like it. All in all, this recipe turned out great!!!
 
 
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