By Traeger Kitchen
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.
Prep Time
Cook Time
Pellets
8
Activating this element will cause content on the page to be updated.1 | (8-10 lb) bone-in pork butt |
1 1/2 Cup | apple juice |
4 Tablespoon | brown sugar |
1/4 Cup | Traeger Pork & Poultry Rub, divided |
As Needed | salt |
As Needed | Traeger Sweet & Heat BBQ Sauce |
4 | burger buns |
As Needed | dill pickles |
1/2 | shredded green cabbage |
1/2 | purple cabbage, shredded |
2 | carrots, shredded |
1/2 Cup | mayonnaise |
1/2 Cup | sour cream |
2 Tablespoon | white vinegar |
1 Teaspoon | kosher salt |
1/2 Teaspoon | black pepper |
1/2 Teaspoon | celery seed |
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.
250 ˚F / 121 ˚C
Super Smoke
5
Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.
250 ˚F / 121 ˚C
160 ˚F / 71 ˚C
Super Smoke
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.
275 ˚F / 135 ˚C
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.
275 ˚F / 135 ˚C
205 ˚F / 96 ˚C
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!
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