Steps

• 1

  Make the brine: In a large bowl, combine the apple juice, Dr. Pepper, brown sugar, salt, cumin, garlic powder, and chipotle powder and stir until the brown sugar and salt have dissolved.

• 2

  Place the pork shoulder the brine, ensuring it is fully submerged. Brine in the refrigerator for 24 hours.

• 3

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

  180 ˚F / 82 ˚C

  Super Smoke

• 4

  Remove the pork shoulder from the brine and discard the brine.

• 5

  Insert the probe into the center of the pork shoulder, avoiding the bone. Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for 3 hours, spraying with apple juice every hour.

  180 ˚F / 82 ˚C

  03:00

  Super Smoke

• 6

  Meanwhile, make the barbacoa sauce: In a large bowl, whisk together the Dr. Pepper, green chiles, enchilada sauce, brown sugar, chipotle powder, cumin, and garlic powder.

• 7

  After smoking the pork shoulder for 3 hours, increase the grill temperature to 250°F. Roast until the internal temperature reaches 195°F, about 5 hours more. The bone should be relatively easy to pull out of the pork shoulder.

  250 ˚F / 121 ˚C

  195 ˚F / 91 ˚C

  08:00

  Super Smoke

• 8

  Carefully remove the pork shoulder from the grill, then wrap in foil and a towel. Keep in a cooler or warm oven for 30-60 minutes.

• 9

  Unwrap the pork and pull it into chunks, discarding the bone and any lumps of fat, including the cap. Shred the chunks and transfer it to a large bowl.

• 10

  Add the barbacoa sauce to the pulled pork and mix until thoroughly combined.

• 11

  Serve the barbacoa with your favorite sides, such as black beans, cilantro-lime rice, avocado, and cilantro. Enjoy!