Step

• Step 1

  When ready to cook, set Traeger temperature to 225°F and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• Step 2

  Combine apple juice with 1/2 cup Traeger Pork & Poultry Rub and stir well to dissolve.

  Ingredients

  • 6 1/3 Cup apple juice

  • 1 Cup Traeger Pork & Poultry Rub, divided

• Step 3

  Inject the apple juice mixture into the hog, focusing on the hams and shoulders.

  Ingredients

  • 40 Pound whole hog, dressed

• Step 4

  Rub the inside of the cavity with mustard and season generously with remaining rub.

  05:00

  250 ˚F / 121 ˚C

  Ingredients

  • 1/2 Cup yellow mustard

• Step 5

  Place the hog on the grill skin side up and cook for 2 hours at 225°F. After 2 hours, baste the outside of the hog with the canola oil to help develop a deep mahogany color and crisp the skin.

  02:00

  225 ˚F / 107 ˚C

  Super Smoke

  Ingredients

  • 1/2 Cup canola oil

• Step 6

  Continue cooking for 5 to 6 hours more until the hog reaches an internal temperature of 203°F when an instant-read thermometer is inserted into the ham and shoulder.

  225 ˚F / 107 ˚C

  203 ˚F / 95 ˚C

  Super Smoke

• Step 7

  Remove the hog from the grill and let rest for 25 minutes.

• Step 8

  Pull and shred the meat from the hog and transfer to a large serving dish. Combine the ingredients for the sauce in a medium bowl and mix well. Add the sauce to the pulled meat and toss to mix well.

  Ingredients

  • 3/4 Cup apple cider vinegar

  • 3 Tablespoon salt

  • 2 Tablespoon hot sauce

• Step 9

  Enjoy alone, as sandwiches or in your favorite pulled pork recipes.