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PulledPork Sandwiches

Difficulty 3/5
|
Prep time 5 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)

as needed Traeger Pork & Poultry Shake

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

to taste Traeger Regular BBQ Sauce

10 Hamburger Buns

for serving Coleslaw

Preparation

Generously season all sides of the pork roast with the 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 225°F and preheat, lid closed, for 10 to 15 minutes.

Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast.

Increase the temperature to 250°F, and roast for 6 to 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.

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. (Discard any fat that has floated to the top.)

Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side.

Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

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EAGAN
  • Minnesota
Best BBQ Pulled Pork
I have used this recipe 6 times now and absolutely love it. I usually go with a 8lb pork shoulder and season it the night before. I've used various rubs and usually combine them like smoky brown sugar, honey garlic and KC BBQ rub. I make a 2 inch deep cut in the top of the roast (fat side is the top) and get a little rub inside the meat. I follow the cooking time and at 7.5 hours the pork is at 190. I have taken them off right away and they taste great. I have also turn the temp down to 200 at the 7.5 hour mark or 190 degrees meat temp and let it sit on the grill for another 2 to 3 hours and prefer this method. My family and friends that have tried both and everyone prefers the longer grill time. Little more flavor and it doesn't dry it out. I also pour apple juice over it until I take it off. I have never used a spray bottle but I found using my kids juice boxes work very good. Lol
 
 
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Whitefish
  • Montana
Simple and consistent
This is how my husband cooks pulled pork. We like that this recipe gives us charred portions on the meat. Because the cooking time varies, he makes sure to start checking the temp at the 7th hour. We don't have a spray bottle for the apple juice, so instead brush or pour it on, which works fine. This has turned out wonderful every time. No need to try any other recipes!
 
 
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Stanwood
  • Michigan
Great flavor
Great flavor overall. My 3# butt took 7 hours. Not sure why. Guess I'll have to try it again! The meat was quite smoky.
 
 
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