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Traeger Pulled Pork Sandwiches

Difficulty 3/5
|
Prep time 15 mins

Cook time 11 hrs
|
Serves 8-12

Hardwood Alder

Slow your roll, this Boston takes patience. Get ready to meet new friends, this recipe fills the neighborhood with the sweet smell of wood smoked hawg. Shred this roast to use on tacos, sandwiches, pizza or anything that needs a little infusion of pig.

Ingredients

1 (5-7 lb) Bone-In Pork Shoulder Roast (Boston Butt)

Traeger Pork & Poultry Rub

2 cups Apple Juice, in a Food-Safe Spray Bottle

Traeger BBQ Sauce

10 Hamburger Buns

Coleslaw, for serving

Preparation

Generously season pork roast on all sides with Traeger Pork & Poultry rub.

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

Put the roast on the grill grate, fat-side up, and smoke for 3 hours. Spray the roast with apple juice every hour after the first hour.

After 3 hours, transfer pork to a disposable aluminum foil pan large enough to hold the roast.

Increase the grill temperature to 250°F, and continue to cook for 6-8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190°F. If the pork starts to brown too much, cover it loosely with aluminum foil.

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. Discard any fat that has floated to the top.

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. Season with additional rub and moisten with the reserved pork juice.

Add your favorite BBQ sauce to the pulled pork and mix well.

Pile the pork mixture on the hamburger buns and serve with coleslaw. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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