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BBQ Pulled Pork Huevos Rancheros

Traeger Kitchen


BBQ Pulled Pork Huevos Rancheros

Prep Time

30

Minutes

Cook Time

10

Hours

Serves

4 - 6

People

Effort

difficulty
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What's this?

Wake up with some smokin' spice. BBQ pulled pork is layered with black beans, corn tortillas, cheese, salsa and topped with a sunny-side up egg and fresh cilantro.

Ingredients

  • 1 (6-10 lb) pork butt

  • 1/4 Cup Traeger Pork & Poultry Rub

  • 1 1/2 Cup apple juice

  • 4 Tablespoon brown sugar

  • 1 Tablespoon salt

  • As Needed Traeger Sweet & Heat BBQ Sauce

  • 10 corn tortillas

  • 1 Tablespoon olive oil

  • 1 green bell pepper, diced

  • 1 yellow onion, diced

  • 2 Clove garlic, minced

  • 1 Cup chicken stock

  • 1/2 Tablespoon cumin

  • 1/2 Tablespoon chili powder

  • To Taste salt and pepper

  • 1 Can black beans, drained and rinsed

  • 1 Tablespoon butter

  • 5 egg

  • As Needed shredded cheddar cheese

  • As Needed Salsa or Hot Sauce

  • To Taste cilantro, chopped

  • As Needed Lime Wedge

Steps

  • 1

    Trim pork butt of all excess fat leaving 1/4-inch of the fat cap attached.
  • 2

    Combine 2 Tbsp Pork & Poultry Rub, apple juice, brown sugar and salt in a small bowl stirring until most of the sugar and salt are dissolved. Using a meat injector, inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with remaining rub.
  • 3

    When ready to cook, start the Traeger according to grill instructions. Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
  • 4

    Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160 degrees F.
  • 5

    Wrap the pork butt in a double layer of foil and pour 1/2 cup of apple juice into the pack. Secure tin foil tightly to contain the apple juice.
  • 6

    Increase grill temperature to 275 degrees F and return to grill in a pan large enough to hold the pork butt in case of leaks. Cook an additional 3 hours or until internal temperature reaches 205 degrees F.
  • 7

    Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional Pork & Poultry Rub and salt if needed. Combine with Traeger Sweet & Heat BBQ sauce and set aside.
  • 8

    Increase the grill temperature to 450 degrees F and preheat, with the lid closed for 10 minutes.
  • 9

    When grill is hot, place tortillas directly on the grill grate and cook 5-10 minutes or until crispy. Remove from grill and set aside.
  • 10

    Heat olive oil in a medium sauté pan over medium heat. Add bell pepper and onion and cook 5-10 minutes until softened and onion is translucent. Add garlic and sauté 1 minute more.
  • 11

    Add black beans, chicken stock, cumin, chili powder, salt and pepper and bring to a simmer. Cook until liquid is reduced by half, remove from heat and set aside.
  • 12

    Heat 1 Tbsp butter or oil in a non stick pan and cook eggs to desired doneness.
  • 13

    To build, place one tortilla on the plate, top with pulled pork, beans and cheddar. Repeat this pattern, top with egg, hot sauce, and finish with cilantro and lime wedges. Enjoy!