Steps

• 1

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

  225 ˚F / 107 ˚C

  Super Smoke

• 2

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

• 3

  Insert the probe into the center of the roast, avoiding the bone and any large pockets of fat. Place the roast directly on the grill grate, fat-side up. Close the lid and smoke for 3 hours. Add the apple juice to a spray bottle and spritz the roast after 1 hour and every hour thereafter.

  225 ˚F / 107 ˚C

  03:00

  Super Smoke

• 4

  Transfer pork to a disposable aluminum foil pan. Increase the grill temperature to 250°F.

  250 ˚F / 121 ˚C

• 5

  When the grill is hot, place the pan with the pork on the grill grates, close the lid, and continue to cook until the internal temperature reaches 203°F, 6-8 hours more. If the pork is browning too much, cover loosely with aluminum foil.

  250 ˚F / 121 ˚C

  203 ˚F / 95 ˚C

  06:00

  Super Smoke

• 6

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

• 7

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

• 8

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

• 9

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