BBQ Pulled Pork Sandwich

Ingredients

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.

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• 2

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

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• 3

  Season the exterior of the pork butt with remaining rub.

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• 4

  When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

  

  Grill: 250˚

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• 5

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

  

  Grill: 250˚

  

  Probe: 160˚

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• 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.

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• 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: 275˚

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• 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: 275˚

  

  Probe: 205˚

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• 9

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

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• 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.

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• 11

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

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