BBQ Tailgate Pulled Pork Burritos
By Traeger Kitchen
Give your pulled pork a southwest finish and wrap it in a tortilla. Slow smoked pork butt, homemade salsa verde, tater tots make for one hell of a meal.
Prep Time
30 Min
Cook Time
7 Hrs
Pellets
Hickory
Ingredients
Number of People Serving
8
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 5 Pound | Pork Butt |
| 1 As Needed | Traeger Big Game Rub |
| 1 As Needed | Traeger 'Que BBQ Sauce |
| 1/2 Cup | beer |
| 2 Cup | chicken stock |
| 1/4 Pound | Tomatillos, Husked, Rinsed, Cut into 1/2 inch wedges |
| 1 Bunch | Green Onion, Coarsely Chopped |
| 1 1/2 Cup | Cilantro, Fresh with Tender Stems |
| 6 Clove | garlic, peeled |
| 1 To Taste | salt and pepper |
| 1 As Needed | Tater Tots |
| 2 Cup | sour cream |
Step
1
Season pork butt on all sides with Traeger Big Game rub, if possible the day before.
2
When ready to cook, set the Traeger to 250℉ and preheat, lid closed for 15 minutes.
250 ˚F / 121 ˚C
00:15
3
Place pork butt on grill and cook until internal temperature reaches 160℉, about 4 hours.
250 ˚F / 121 ˚C
160 ˚F / 71 ˚C
04:00
4
Pull the pork and mix with Traeger ‘Que sauce.
5
Place pork butt in a foil wrap. Just before closing foil, add 1/2 cup beer inside foil pack.
6
Place the pork butt back into and grill and continue to cook until internal temperature reaches 204℉, about 3 hours.
250 ˚F / 121 ˚C
204 ˚F / 96 ˚C
03:00
7
While pork is cooking, 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.
8
Place the tater tots on a baking sheet in grill to warm up in the last 30-40 minutes.
250 ˚F / 121 ˚C
00:40
9
When the pulled pork is done, assemble the burrito by wrapping pulled pork, tomatillo salsa, tots and sour cream in a tortilla. Enjoy!
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