Étapes

• Step 1

  Season pork butt with Traeger Pork & Poultry Rub on all sides.

  Ingrédients

  • 1  jambon avec os (6 à 7 lb)

  • As Needed Enrobage pour porc et volaille Traeger

• Step 2

  Wrap the pork in plastic wrap and refrigerate for 8 hours.

• Step 3

  For the Mop Sauce: In a nonreactive bowl, combine apple cider vinegar, beer, lemon juice, Worcestershire sauce and hot red pepper flakes. Set aside.

  Ingrédients

  • 1 Cup Vinaigre de Cidre

  • 1 Cup bière

  • 2 Tablespoon jus de citron frais

  • 1 Tablespoon sauce Worcestershire

  • 1 Teaspoon Flocons de piment fort rouge

• Step 4

  When ready to cook, set Traeger temperature to 180℉ and preheat, lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• Step 5

  Remove the plastic from the pork butt and place the meat directly on the grill grate. Smoke for 3 hours, mopping with the mop sauce every hour after the first hour.

  03:00

  180 ˚F / 82 ˚C

  Super Smoke

• Step 6

  Increase the grill temperature to 250℉ and continue to roast the pork until the internal temperature reaches 160℉, about 3 more hours, mopping each hour.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 7

  Wrap the pork butt in foil and continue to cook until the finished internal temperature reaches 204℉.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

  Super Smoke

• Step 8

  Wrap the pork (still in the foil) in heavy bath towels and place in an insulated cooler for an hour.

• Step 9

  For the Vinegar Sauce: In a mixing bowl, combine the apple cider vinegar, 1-1/2 cups water, ketchup, brown sugar, salt, hot red pepper flakes, black pepper and white pepper. Stir until the salt and sugar crystals have dissolved. Taste for seasoning, adding more sugar or hot red pepper flakes as needed. Let sit for an hour for the flavors to develop.

  Ingrédients

  • 2 Cup Vinaigre de Cidre

  • 1/2 Cup ketchup

  • 1/4 Cup cassonade

  • 5 Teaspoon Sel

  • 2 Teaspoon Flocons de piment fort rouge

  • 1 Teaspoon poivre noir fraîchement moulu

  • 1 Teaspoon poivre blanc fraîchement moulu

• Step 10

  Carolina Coleslaw: In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. Add in about 1/4 cup diced red onion and a few shredded carrots.

  Ingrédients

  • 1/2 Large choux, étrogné et finement émincé

  • 1/4 Cup oignon rouge, coupé en dés

  • 1/4 Cup carottes râpées

• Step 11

  Pulled Pork with Carolina Coleslaw: Separate the still warm pork into chunks, discarding the bone and any nasty bits of fat or gristle. Pull the pork into shreds and put them in a roasting pan (disposable is fine). Moisten the meat with any juices that accumulated in the foil as well as a little of the vinegar sauce.

• Step 12

  Serve the meat on the buns with the coleslaw. Enjoy!

  Ingrédients

  •  petits pains rond anglais