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Smoked Pulled Pork Sandwiches

Dennis The Prescott


Smoked Pulled Pork Sandwiches

Prep Time

15 Minutes

Cook Time

8 Hours

Effort
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Pellets

Apple

These pulled pork sandwiches with homemade slaw by Dennis The Prescott are an absolute explosion of smoky, sweet, and savory wood-fired flavor.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      Combine all the rub ingredients in a bowl and mix well.
    • 2

      Trim and clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight.
    • 3

      When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill250˚
    • 4

      Put the pork butt directly on the grill grate and insert an internal meat thermometer. Cook until the temperature reads 160℉, about 3 to 4 hours.
      Grill Icon
      Grill250˚
      Probe Icon
      Probe160˚
    • 5

      Remove and wrap the pork tightly in a double layer of aluminum foil.
    • 6

      Place back on the grill and cook until the pork reaches an internal temperature of 204℉.
      Grill Icon
      Grill250˚
      Probe Icon
      Probe204˚
    • 7

      Remove from the grill and let rest in the aluminum foil for 45 minutes.
    • 8

      For the Coleslaw: In a large bowl, combine cabbage, carrots and grated apple. In a second bowl, combine the remaining slaw ingredients and stir well to make the sauce. Pour the sauce into the sliced and diced goodness and mix together until creamy and delicious.
    • 9

      After the pork has rested, remove from the foil. Discard any excess fat, then shred with 2 forks and remove the bone.
    • 10

      Transfer the pulled pork to a serving platter, pouring over any juices from the foil, then top with a nice hit of finishing salt.
    • 11

      Build your incredible pulled pork sandwiches on toasted brioche buns with a generous portion of pork, coleslaw, Traeger 'Que BBQ sauce, pickles and your favorite hot sauce. Enjoy!

    Cooking Notes

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