Steps

• 1

  Make the sauce: In a medium bowl, whisk together the apple cider vinegar, honey, Frank's RedHot, red pepper flakes, black pepper, and salt. Cover and refrigerate until ready to use, up to 2 days.

• 2

  Make the BBQ pulled pork: In a small bowl, stir together the paprika, salt, black pepper, mustard powder, garlic powder, sage, cinnamon, and black pepper.

• 3

  Trim excess fat from the pork, then season with the rub. Let the pork rest for 20 minutes.

• 4

  When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes.

  225 ˚F / 107 ˚C

  Super Smoke

• 5

  Place pork butt directly on the grill grates. Insert the probe into the center of the pork, avoiding the bone. Close the lid and cook until the internal temperature is between 155-165℉, about 4 1/2 hours.

  225 ˚F / 107 ˚C

  155 ˚F / 68 ˚C

  04:30

  Super Smoke

• 6

  Remove the pork from the grill and wrap in a double layer of heavy-duty aluminum foil, leaving one end open. Pour the apple juice into the opening, then seal the packet.

• 7

  Increase the Traeger temperature to 250℉. Return the wrapped pork to the grill and reinsert the probe. Close the lid and cook until the internal temperature is between 204-206°F, about 3 1/2 hours more.

  250 ˚F / 121 ˚C

  206 ˚F / 97 ˚C

  03:30

  Super Smoke

• 8

  Remove the pork from the grill and unwrap. Pull or shred the meat, removing the bone and any excess fat. Pour the BBQ sauce over the meat to taste. Enjoy!