BBQ Pulled Pork Huevos Rancheros

Ingredients

Units of Measurement:

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Steps

• 1

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

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  Ingredients

  • 1 (6-10 lb) pork butt

• 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.

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  Ingredients

  • 1/4 Cup Traeger Pork & Poultry Rub

  • 1 1/2 Cup apple juice

  • 4 Tablespoon brown sugar

  • 1 Tablespoon salt

• 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.

  

  Grill: 250 ˚F

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• 4

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

  

  Grill: 250 ˚F

  

  Probe: 160 ˚F

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• 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.

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• 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.

  

  Grill: 275 ˚F

  

  Probe: 205 ˚F

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• 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.

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  Ingredients

  • As Needed Traeger Sweet & Heat BBQ Sauce

• 8

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

  

  Grill: 450 ˚F

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• 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.

  

  Grill: 450 ˚F

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  Ingredients

  • 10 corn tortillas

• 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.

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  Ingredients

  • 1 Tablespoon olive oil

  • 1 green bell pepper, diced

  • 1 yellow onion, diced

  • 2 Clove garlic, minced

• 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.

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  Ingredients

  • 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

• 12

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

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  Ingredients

  • 1 Tablespoon butter

  • 5 egg

• 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!

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  Ingredients

  • As Needed shredded cheddar cheese

  • As Needed Salsa or Hot Sauce

  • To Taste cilantro, chopped

  • As Needed lime wedge, for garnish