Homemade mop sauce and coleslaw top a spicy smoked and shredded Boston Butt, for a pulled pork sandwich that’s bursting with our signature wood-fired flavor.
How many people are you serving?
Season pork butt with Traeger Pork & Poultry Rub on all sides.
Wrap the pork in plastic wrap and refrigerate for 8 hours.
For the Mop Sauce: In a nonreactive bowl, combine apple cider vinegar, beer, lemon juice, Worcestershire sauce and hot red pepper flakes. Set aside.
When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.
Remove the plastic from the pork butt and place the meat directly on the grill grate. Smoke for 3 hours, mopping with the mop sauce every hour after the first hour.
Increase the grill temperature to 250℉ and continue to roast the pork until the internal temperature reaches 160℉, about 3 more hours, mopping each hour.
Wrap the pork butt in foil and continue to cook until the finished internal temperature reaches 204℉.
Wrap the pork (still in the foil) in heavy bath towels and place in an insulated cooler for an hour.
For the Vinegar Sauce: In a mixing bowl, combine the apple cider vinegar, 1-1/2 cups water, ketchup, brown sugar, salt, hot red pepper flakes, black pepper and white pepper. Stir until the salt and sugar crystals have dissolved. Taste for seasoning, adding more sugar or hot red pepper flakes as needed. Let sit for an hour for the flavors to develop.
Carolina Coleslaw: In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. Add in about 1/4 cup diced red onion and a few shredded carrots.
Pulled Pork with Carolina Coleslaw: Separate the still warm pork into chunks, discarding the bone and any nasty bits of fat or gristle. Pull the pork into shreds and put them in a roasting pan (disposable is fine). Moisten the meat with any juices that accumulated in the foil as well as a little of the vinegar sauce.
Serve the meat on the buns with the coleslaw. Enjoy!
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