Steps

• Step 1

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

  Ingredients

  • 1 Tablespoon whole coriander seeds

  • 1 Teaspoon lemon zest

  • 1 Tablespoon ground espresso

  • 1/2 Tablespoon chili powder

  • 1/2 Tablespoon smoked paprika

  • 1 Tablespoon brown sugar

  • 1 Tablespoon kosher salt

  • 1/2 Tablespoon freshly cracked black pepper

• Step 2

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

  Ingredients

  • 1  (6-9 lb) bone-in pork butt

• Step 3

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

  250 ˚F / 121 ˚C

• Step 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.

  04:00

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• Step 5

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

• Step 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

• Step 7

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

• Step 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.

  Ingredients

  • 5 Cup shredded red cabbage

  • 2 Large carrots, peeled and shredded on box grater

  • 1 Large apple, grated

  • 1 Cup mayonnaise

  • 1 Tablespoon whole grain mustard

  • 1 Tablespoon apple cider vinegar

  • 2 Teaspoon pure maple syrup

  • 2 Tablespoon freshly squeezed lemon juice

  • 1/2 Teaspoon celery seed

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon freshly cracked black pepper

• Step 9

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

• Step 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.

• Step 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!

  Ingredients

  • 14  brioche burger buns, split and toasted

  • 2 Cup sliced bread and butter pickles

  • 1 Bottle Traeger 'Que BBQ Sauce

  • To Taste your favorite hot sauce