Become A Traeger Ambassador
Share your Traeger stories on social media and gain exclusive access to gear, content, and experiences.Apply Now
Season pork butt generously with Traeger Big Game 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 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place pork butt on grill grate and cook until an internal thermometer inserted in the thickest part of the meat registers 170 degrees F, 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 inch cubes and place in a foil pan. Add 1 cup of your favorite Treager BBQ sauce and half cup of the Big Game Rub, toss to coat.
Place pan back into grill and continue to cook at 300 degrees F 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!
Access this, and over a thousand other Traeger recipes on the Traeger App.
Recipes for grilling and smoking turkey, cooking grilled chicken, steak, bacon, brisket, salmon, vegetables and everything in between. Best smoked recipes for your grill.
Traeger Grill and Baldface Lodge Combine Forces