BBQ Tailgate Pulled Pork Burritos

Ingredients

Units of Measurement:

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Steps

• 1

  Season pork butt on all sides with Traeger Big Game rub, if possible the day before.

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  Ingredients

  • 5 Pound Pork Butt

  • 1 As Needed Traeger Big Game Rub

• 2

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

  

  Grill: 250 ˚F

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• 3

  Place pork butt on grill and cook until internal temperature reaches 160℉, about 4 hours.

  

  Grill: 250 ˚F

  

  Probe: 160 ˚F

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• 4

  Pull the pork and mix with Traeger ‘Que sauce.

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  Ingredients

  • 1 As Needed Traeger 'Que BBQ Sauce

• 5

  Place pork butt in a foil wrap. Just before closing foil, add 1/2 cup beer inside foil pack.

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  Ingredients

  • 1/2 Cup beer

• 6

  Place the pork butt back into and grill and continue to cook until internal temperature reaches 204℉, about 3 hours.

  

  Grill: 250 ˚F

  

  Probe: 204 ˚F

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• 7

  While pork is cooking, make the tomatillo salsa. In a food processor, puree the chicken stock, tomatillos, green onions, cilantro, and garlic. Season with salt and pepper to taste.

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  Ingredients

  • 2 Cup chicken stock

  • 1/4 Pound Tomatillos, Husked, Rinsed, Cut into 1/2 inch wedges

  • 1 Bunch green onion, coarsely chopped

  • 1 1/2 Cup Cilantro, Fresh with Tender Stems

  • 6 Clove garlic, peeled

  • 1 To Taste salt and pepper

• 8

  Place the tater tots on a baking sheet in grill to warm up in the last 30-40 minutes.

  

  Grill: 250 ˚F

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  Ingredients

  • 1 As Needed Tater Tots

• 9

  When the pulled pork is done, assemble the burrito by wrapping pulled pork, tomatillo salsa, tots and sour cream in a tortilla. Enjoy!

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  Ingredients

  • 2 Cup sour cream