Steps

• 1

  Make the brine: In a large saucepan, combine the apple juice, water, brown sugar, black peppercorns, salt, lemon, orange, thyme, and rosemary. Bring to a simmer over medium heat and cook, stirring frequently, until the salt and sugar have dissolved. Remove the pot from the heat and add the ice. Stir until melted, then let brine cool completely.

• 2

  Place the pork butt in a large, deep food-safe container. Pour the brine over, making sure the pork is fully submerged (weigh down, if needed). Cover and refrigerate overnight.

• 3

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

  225 ˚F / 107 ˚C

  Super Smoke

• 4

  While the grill preheats, remove the pork from the brine and reserve the liquid. Using a meat injector, inject the pork with some of the remaining brine, spacing about every 2 inches across the entire roast. Reserve the rest of the brine to use as mop sauce during the cooking process.

• 5

  Generously season the pork on all sides with the Traeger Pork & Poultry Rub.

• 6

  Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for 3 hours, mopping with the apple juice brine every hour.

  225 ˚F / 107 ˚C

  03:00

  Super Smoke

• 7

  Transfer pork roast to a large disposable aluminum foil pan. Increase the Traeger temperature to 250℉ and preheat with the lid closed for 10 minutes.

  250 ˚F / 121 ˚C

  00:10

  Super Smoke

• 8

  Place the pan with the pork roast on the grill grates. Insert the probe into the thickest part of the pork, avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 204-206℉, 6-8 hours. If the pork starts to brown too quickly, cover it loosely with aluminum foil.

  250 ˚F / 121 ˚C

  205 ˚F / 96 ˚C

  08:00

  Super Smoke

• 9

  Carefully transfer the pork roast to a cutting board and let rest for at least 20 minutes. Pour the juices from the bottom of the pan into a fat separator.

• 10

  Meanwhile, make the slaw: In a medium bowl, stir together the mayonnaise, sour cream, vinegar, sugar, salt, and pepper. Add the cabbage, carrot, and onion and toss until well-coated.

• 11

  With your hands, pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Shred each chunk and transfer to a large bowl. Season the pulled pork with more Traeger Pork & Poultry Rub and moisten with the separated cooking liquid. Add Traeger 'Que BBQ Sauce to and mix well (or serve the pork plain with the sauce on the side).

• 12

  Pile the pulled pork onto the hamburger buns and top with the coleslaw. Enjoy!