Steps

• 1

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

  225 ˚F / 107 ˚C

  Super Smoke

• 2

  Make the smoked hot sauce. On a sheet tray, toss the peppers, garlic, and onion in olive oil, and season with salt, and pepper. Spread out evenly.

• 3

  Place the sheet tray directly on the grill grates. Close the lid and smoke for 2 hours.

  225 ˚F / 107 ˚C

  02:00

  Super Smoke

• 4

  Remove the sheet tray from the grill and transfer the peppers, onions, and garlic to a blender. Add sugar, water, and vinegar and puree until smooth.

• 5

  In medium stock pot over medium heat, pour the hot pepper mixture in, and cook, stirring occasionally, until the mixture has thickened, 30 minutes.

• 6

  Transfer the smoked hot sauce to a storage container, and place in the refrigerator to cool.

• 7

  In a non-stick skillet over medium heat, scramble the eggs and cook to desired doneness. Season with salt and pepper.

• 8

  Build the burrito. Warm the pulled pork and place in the middle of the tortilla. Layer eggs on top of pulled pork. Top with cheese, sour cream, and smoked hot sauce. Roll up the burrito and serve warm. Enjoy!