BBQ Pork Shoulder Roast with Sugar Lips Glaze

Ingredients

Units of Measurement:

ImperialMetric

Steps

• 1

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

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  Ingredients

  • 1 (8-10 lb) bone-in pork butt

• 2

  Combine 2 tablespoons Traeger Pork & Poultry Rub, 1 cup apple juice, brown sugar and salt in a small bowl stirring until most of the sugar and salt are dissolved. Inject the pork butt every square inch or so with the apple juice mixture.

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  Ingredients

  • 1/4 Cup Traeger Pork & Poultry Rub, divided

  • 1 1/2 Cup apple juice, divided

  • 4 Tablespoon brown sugar

  • 1 Tablespoon salt

• 3

  Season the exterior of the pork butt with remaining Traeger Pork & Poultry Rub.

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• 4

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

  

  Grill: 250 ˚F

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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°F.

  

  Grill: 250 ˚F

  

  Probe: 160 ˚F

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  Ingredients

  • 1/2 Cup apple juice

• 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 Traeger temperature to 275°F and return wrapped pork butt to grill in a pan large enough to hold the pork butt in case it leaks. Cook an additional 3 hours or until internal temperature reaches 195°F.

  

  Grill: 275 ˚F

  

  Probe: 195 ˚F

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• 8

  Remove from the grill and allow to rest 10 to 15 minutes. Slice the pork butt around the bone and top with Traeger Sugar Lips BBQ Sauce. Serve with your favorite sides. Enjoy!

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  Ingredients

  • As Needed Traeger Sugar Lips Glaze