Step

• 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 tbsp Traeger Pork & Poultry Rub in a small bowl. Stir until most of the sugar and salt are dissolved.

  Ingredients

  • 1  (8-10 lb) bone-in pork butt

  • 1 Cup apple juice

  • 4 Tablespoon brown sugar

  • 2 Tablespoon Traeger Pork & Poultry Rub

• Step 2

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

• Step 3

  Season the exterior of the pork butt with remaining rub.

  Ingredients

  • As Needed Traeger Pork & Poultry Rub

• Step 4

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

  250 ˚F / 121 ˚C

  Super Smoke

• Step 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

• Step 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.

  Ingredients

  • 1/2 Cup apple juice

• Step 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

• Step 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

• Step 9

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

  Ingredients

  • 1 Tablespoon salt

  • As Needed Traeger Sweet & Heat BBQ Sauce

• Step 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.

  Ingredients

  • 1/2  green cabbage, shredded

  • 1/2  purple cabbage, shredded

  • 2  carrots, shredded

  • 1/2 Cup mayonnaise

  • 1/2 Cup sour cream

  • 2 Tablespoon white vinegar

  • 1 Teaspoon kosher salt

  • 1/2 Teaspoon black pepper

  • 1/2 Teaspoon celery seed

• Step 11

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

  Ingredients

  • 4  burger buns

  • As Needed dill pickles