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BBQ Pulled Pork Sandwich

Traeger Kitchen


BBQ Pulled Pork Sandwich

Prep Time

15 Minutes

Cook Time

9 Hours

Effort
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Pellets

Apple

It doesn’t get much better than this cookout classic. Tender, applewood pulled pork meets cool and crunchy coleslaw for a sandwich that will send you to hog heaven.

Ingredients

How many people are you serving?

8

    Steps

    • 1

      Trim pork butt of all excess fat leaving 1/4 inch of the fat cap attached. Combine apple juice, brown sugar, and 2 tbsp Traeger Pork & Poultry Rub in a small bowl. Stir until most of the sugar and salt are dissolved.
    • 2

      Inject the pork butt every square inch or so with the apple juice mixture.
    • 3

      Season the exterior of the pork butt with remaining rub.
    • 4

      When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.
      Grill Icon
      Grill250˚
    • 5

      Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.
      Grill Icon
      Grill250˚
      Probe Icon
      Probe160˚
    • 6

      Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.
    • 7

      Increase grill temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks.
      Grill Icon
      Grill275˚
    • 8

      Cook an additional 3 hours or until internal temperature reaches 205℉. Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons.
      Grill Icon
      Grill275˚
      Probe Icon
      Probe205˚
    • 9

      Season with additional Traeger Pork & Poultry Rub and salt if needed. Add Traeger Sweet & Heat BBQ Sauce.
    • 10

      For the coleslaw: In a small bowl combine mayo, sour cream, salt, pepper, celery seed and vinegar. In a medium bowl, combine cabbage and carrots and toss with mayo mixture. Stir to combine.
    • 11

      Place pulled pork on bottom bun, top with coleslaw, pickles and top bun. Serve. Enjoy!

    Cooking Notes

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