Steps

• Step 1

  In a medium bowl, mix together the ground pork and Traeger Rub until well-combined. Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour.

  Ingredients

  • 2 Pound ground pork

  • 2/3 Cup Traeger Rub

• Step 2

  Meanwhile, make the pickled red onions: Place the red onion in a large jar or glass bowl.

  Ingredients

  • 1 Medium red onion, thinly sliced

• Step 3

  In a small saucepan, combine the water, white vinegar, sugar, and salt. Set the pot on the induction burner over medium heat and bring the mixture to a gentle simmer, stirring to dissolve the sugar and salt.

  Ingredients

  • 1 Cup water

  • 1 Cup apple cider vinegar

  • 2 Tablespoon granulated sugar

  • 2 Teaspoon kosher salt

• Step 4

  Carefully pour the vinegar mixture over the onions, then let cool to room temperature while you prepare the pork skewers.

• Step 5

  When ready to cook, set the Traeger temperature to 400℉ and preheat with the lid closed for 15 minutes.

  400 ˚F / 204 ˚C

• Step 6

  With oiled or gloved hands, pack the pork around the soaked wooden skewers in 1-inch-wide sausage shapes.

• Step 7

  Divide the pizza dough into 4 equal portions and flatten into rounds. Brush both sides of the dough rounds with olive oil.

  Ingredients

  • 1  (15 oz) tube of store-bought refrigerated pizza dough

  • 1/4 Cup olive oil

• Step 8

  Arrange the skewers on the bottom grill grate. Cook, turning frequently, until browned on all sides and the internal temperature reaches 165℉, about 20 minutes. Remove the skewers from the grill and sprinkle with kosher salt.

  400 ˚F / 204 ˚C

  165 ˚F / 74 ˚C

• Step 9

  Arrange the oiled dough rounds directly on the bottom grill grate. Close the lid and cook for 5-7 minutes on each side. Remove from the grill and sprinkle with flaky salt.

  00:05

  400 ˚F / 204 ˚C

  Ingredients

  • 2 Tablespoon flaky sea salt

• Step 10

  Serve the pork skewers and pita with the pickled red onions and Enjoy!