Steps

• 1

  Season the pork butt with Traeger Pork & Poultry Rub on all sides. Wrap the pork in plastic wrap and refrigerate for 8 hours.

• 2

  When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes.

  180 ˚F / 82 ˚C

  Super Smoke

• 3

  In a medium non-reactive bowl, combine the apple cider vinegar, beer, lemon juice, Worcestershire sauce, and red pepper flakes. Set aside.

• 4

  Unwrap the pork butt and place it directly on the grill grates. Insert the probe into the center of the butt, avoiding the bone and any large pockets of fat. Close the lid and smoke for 3 hours, basting with the mop sauce every hour after the first hour.

  180 ˚F / 82 ˚C

  03:00

  Super Smoke

• 5

  Increase the Traeger temperature to 250℉ and continue to roast the pork until the internal temperature reaches 160℉, about 3 more hours, mopping each hour.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

  03:00

  Super Smoke

• 6

  Remove the pork butt from the grill and wrap it in foil. Return to the grill and reinsert the probe. Close the lid and continue to cook until the internal temperature reaches 204℉, about 2 hours more.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

  02:00

  Super Smoke

• 7

  Keeping the pork in its foil packet, wrap in heavy bath towels and place in an insulated cooler for 1 hour.

• 8

  Make the vinegar sauce: In a medium bowl, combine the apple cider vinegar, water, ketchup, brown sugar, salt, red pepper flakes, black pepper, and white pepper. Stir until the salt and sugar have dissolved. Add more brown sugar and/or red pepper flakes to taste. Let sit for 1 hour for the flavors to develop.

• 9

  Make the Carolina coleslaw: In a medium bowl, toss the shredded cabbage with about 1 cup of the vinegar sauce. Add the red onion and carrots and toss to combine.

• 10

  Carolina Coleslaw: In a mixing bowl, combine the shredded cabbage with about 1 cup of the vinegar sauce. Add in about 1/4 cup diced red onion and a few shredded carrots.

• 11

  Unwrap the pork butt, reserving any accumulated juices, and tear the meat into chunks, discarding the bone and any nasty bits of fat or gristle. Pull the pork into shreds and transfer to a roasting pan. Moisten with the juices and some of the vinegar sauce.

• 12

  To serve, pile the pulled pork onto buns and top with the Carolina coleslaw and more vinegar sauce. Enjoy!