Steps

• 1

  Season the pork butt on all sides with Traeger Pork & Poultry Rub. Cover and transfer to the refrigerator overnight (optional).

• 2

  When ready to cook, set the Traeger temperature to 225˚F and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.

  225 ˚F / 107 ˚C

  Super Smoke

• 3

  Insert the probe into the center of the pork butt, avoiding the bone or any large pockets of fat. Place the pork butt directly on the grill grates. Close the lid and cook until the internal temperature reaches 160˚F, 4 hours.

  225 ˚F / 107 ˚C

  160 ˚F / 71 ˚C

  04:00

  Super Smoke

• 4

  Remove the pork butt from the grill. Increase the Traeger temperature to 275˚F. Wrap the pork butt in a double layer of foil. Just before closing the foil, add 1/2 cup of beer inside the foil pack.

  275 ˚F / 135 ˚C

• 5

  Place the wrapped pork butt directly on the grill grates. Close the lid and continue to cook until the internal temperature reaches 204˚F, 3 hours.

  275 ˚F / 135 ˚C

  204 ˚F / 96 ˚C

  03:00

• 6

  Make the tomatillo salsa. In a food processor, puree the chicken stock, tomatillos, green onions, cilantro, and garlic. Season with salt, and pepper, to taste.

• 7

  Remove the pork from the grill and pull the pork, discarding the bone, if applicable, and any large pockets of fat. Mix with Traeger ‘Que BBQ Sauce, as desired. Assemble the burritos by wrapping pulled pork, tomatillo salsa, tater tots, and sour cream in a tortilla. Enjoy!