Step

• 1

  Trim pork butt of all excess fat leaving 1/4 inch of the fat cap attached. Combine apple juice, brown sugar and 2 tablespoons Traeger Pork & Poultry Rub in a small bowl. Stir until most of the sugar and salt are dissolved.

• 2

  Inject the pork butt every square inch or so with the apple juice mixture.

• 3

  Season the exterior of the pork butt with remaining rub.

• 4

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

  250 ˚F / 121 ˚C

  Super Smoke

• 5

  Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160℉.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  Super Smoke

• 6

  Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.

• 7

  Increase grill temperature to 275℉ and return to grill in a pan large enough to hold the pork butt in case of leaks.

  275 ˚F / 135 ˚C

• 8

  Cook an additional 3 hours or until internal temperature reaches 205℉. Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons.

  275 ˚F / 135 ˚C

  205 ˚F / 96 ˚C

• 9

  Season with additional Traeger Pork & Poultry Rub and salt if needed. Add Traeger Sweet & Heat BBQ Sauce.

• 10

  For the coleslaw: In a small bowl combine mayo, sour cream, salt, pepper, celery seed and vinegar. In a medium bowl, combine cabbage and carrots and toss with mayo mixture. Stir to combine.

• 11

  Place pulled pork on bottom bun, top with coleslaw, pickles and top bun. Serve. Enjoy!