Step

• Step 1

  When ready to cook, start the Traeger according to grill instructions. Set the temperature to the Smoke setting and preheat, lid closed, for 5-10 minutes.

• Step 2

  For the homemade pickles: Place the whole, washed cucumbers directly on the grill grate and smoke for 30-45 minutes. Remove from grill and cut thinly. Set aside until the brine is ready.

  00:45

  180 ˚F / 82 ˚C

  Ingredients

  • 1 Pound Persian Cucumbers

• Step 3

  In a medium sized saucepan, bring all remaining ingredients, except dill and ice water, to a boil over medium-high heat. Simmer for 5-10 minutes then remove from heat and steep 20 minutes more.

  Ingredients

  • 1 Cup salt

  • 1/2 Cup sugar

  • 6 Clove garlic

  • 4  dried bay leaves

  • 4 Tablespoon black peppercorn

  • 2 Tablespoon Peppercorn, White

  • 4 Tablespoon dried fennel seed

  • 1 Tablespoon Coriander, Whole

  • 1 Tablespoon red pepper flakes

  • 1 Bunch Dill Weed, fresh

  • 2 Cup white wine vinegar

  • 2 Cup ice water

• Step 4

  Pour brine over ice water to cool. Once brine has cooled, pour over the cucumbers and weigh the cucumbers down with a few plates to ensure they are completely submerged. Let sit 24 hours before use.

• Step 5

  For the Special Sauce: Combine mustard, ketchup, Traeger BBQ sauce, mayonnaise and chopped pickles. Refrigerate until ready to use.

  Ingredients

  • 2 Tablespoon mayonnaise

  • 1 Tablespoon ketchup

  • 2 Teaspoon Pickle Relish

  • 1/2 Teaspoon sugar

  • 1/2 Teaspoon white wine vinegar

• Step 6

  For the Pulled Pork: Generously season all sides of the pork butt with the rub and let rest at room temperature for 45 minutes.

  Ingredients

  • 10 Pound bone-in pork shoulder

  • 6 Ounce Traeger Big Game Rub

• Step 7

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 225 degrees F and preheat, lid closed, for 10 to 15 minutes.

  225 ˚F / 107 ˚C

• Step 8

  Put the roast on the grill grate, fat-side down, and smoke for 3 hours. Transfer to a disposable aluminum foil pan large enough to hold the pork butt and cover the pan with foil.

  03:00

  225 ˚F / 107 ˚C

• Step 9

  Increase the temperature to 275 degrees F, and roast for 3 to 5 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 200 degrees F.

  275 ˚F / 135 ˚C

  200 ˚F / 93 ˚C

• Step 10

  Carefully transfer the pork roast to a clean disposable pan and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator.

• Step 11

  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.

• Step 12

  Pull each chunk into shreds, and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice. Discard any fat that has floated to the top.

• Step 13

  Add barbecue sauce and mix well. Pile the pork mixture on the slider buns and top with pickles and special sauce. Enjoy!

  Ingredients

  • 8 Fluid Ounce Traeger Apricot BBQ Sauce

  • 24  Sesame Slider Buns