Traeger Pulled Pork Sandwiches

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

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

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  Ingredients

  • 1 (5-7 lb) bone-in pork shoulder

  • As Needed Traeger Pork & Poultry Rub

• 2

  When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  

  Grill: 225 ˚F

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• 3

  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.

  

  Grill: 225 ˚F

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  Ingredients

  • 2 Cup apple juice, in food-grade spray bottle

• 4

  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 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 203°F. If the pork starts to brown too much, cover it loosely with aluminum foil.

  

  Grill: 250 ˚F

  

  Probe: 203 ˚F

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• 5

  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.

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• 6

  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.

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• 7

  Season with additional rub and moisten with the reserved pork juice. Add your favorite Traeger BBQ sauce to the pulled pork and mix well.

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  Ingredients

  • To Taste Traeger BBQ Sauce

• 8

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

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  Ingredients

  • 10 hamburger buns

  • coleslaw, for serving