Steps

• 1

  Combine all the rub ingredients in a bowl and mix well.

• 2

  Trim and clean any excess fat from the pork butt. Generously coat the pork with the rub, then chill in the fridge overnight.

• 3

  When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

  250 ˚F / 121 ˚C

• 4

  Put the pork butt directly on the grill grate and insert an internal meat thermometer. Cook until the temperature reads 160℉, about 3 to 4 hours.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  04:00

  Super Smoke

• 5

  Remove and wrap the pork tightly in a double layer of aluminum foil.

• 6

  Place back on the grill and cook until the pork reaches an internal temperature of 204℉.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

• 7

  Remove from the grill and let rest in the aluminum foil for 45 minutes.

• 8

  For the Coleslaw: In a large bowl, combine cabbage, carrots and grated apple. In a second bowl, combine the remaining slaw ingredients and stir well to make the sauce. Pour the sauce into the sliced and diced goodness and mix together until creamy and delicious.

• 9

  After the pork has rested, remove from the foil. Discard any excess fat, then shred with 2 forks and remove the bone.

• 10

  Transfer the pulled pork to a serving platter, pouring over any juices from the foil, then top with a nice hit of finishing salt.

• 11

  Build your incredible pulled pork sandwiches on toasted brioche buns with a generous portion of pork, coleslaw, Traeger 'Que BBQ sauce, pickles and your favorite hot sauce. Enjoy!