Step

• 1

  Generously season pork roast on all sides with Traeger Pork & Poultry rub.

• 2

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

  225 ˚F / 107 ˚C

  00:15

  Super Smoke

• 3

  Put the roast on the grill grate, fat-side up and smoke for 3 hours. Spray the roast with apple juice every hour after the first hour.

  225 ˚F / 107 ˚C

  03:00

  Super Smoke

• 4

  After 3 hours, transfer pork to a disposable aluminum foil pan large enough to hold the roast. Increase the grill temperature to 250°F, and continue to cook for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 203°F. If the pork starts to brown too much, cover it loosely with aluminum foil.

  250 ˚F / 121 ˚C

  203 ˚F / 95 ˚C

  Super Smoke

• 5

  Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator. Discard any fat that has floated to the top.

• 6

  With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves) pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds and transfer to a large mixing bowl.

• 7

  Season with additional rub and moisten with the reserved pork juice. Add your favorite Traeger BBQ sauce to the pulled pork and mix well.

• 8

  Pile the pork mixture on the hamburger buns and serve with coleslaw. Enjoy!