How to make Traeger Grills pulled pork.
Try this irresistible pulled pork sandwich recipe. Invite the neighbors,
this recipe serves 8-10.
For full recipe:
source
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How to make Traeger Grills pulled pork.
Try this irresistible pulled pork sandwich recipe. Invite the neighbors,
this recipe serves 8-10.
For full recipe:
source
You must be logged in to post a comment.
I think you can learn more about this on Woodglut.
T'aurais pu te forcer et faire cuire le pain un peu…
I smoked (on smoke at 160 ) a pork shoulder with skin (cross hatch cut) on for 6 hours another hour or 2 at 180 and then an hour in aluminum foil with tart cherry juice and apple cider vinegar bath at 350 and finally 1/2 back on grates (no foil) at 400 to crisp it up. Flavor was good (I used Holy Voodoo) BUT IT WAS THE TOUGHEST PORK I EVER HAD – What Did I Do wrong ?
That bone is going in a pot of beans with some of that good old pork.
This came out super tough and dry
About to test drive this recipe right now!
Everything I see says internal temp of 205*-206*
All I want to know is…….where did that music come from? I could jam on that forever 🙂
I bought a bottle of Martinelli's apple juice to use on my last smoke. I then left it out on the counter with about a cup missing. I left it on the counter for a month and it started fermenting. Today I am smoking a shoulder for pulled pork tacos tonight and am spritzing it with the fermented cider. I will let you know. Aloha, Paul
Dang! If you don't want the fat, trim it beforehand. What a waste of flavorful bark. Also, your guests should decide how much BBQ sauce they want in their sandwich.
Awesome video on what NOT TO DO if you’re having a BBQ. That pork needs way more seasoning, and the apple juice bath? Come on. If you’re worried about juiciness or drying out, use a brine. I would eat one plate of this, to not be rude, definitely not getting seconds.
Excellent video. No unnecessary verbiage. Camera speaks! Thank you, Treager!
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This makes me so sad. As a barbecuer, you work hard to develop your bark. And it’s discarded here like a wasteful product. To get a good bark, you should apply seasonings more generously than shown here and PAT (not rub) the seasonings. This helps prevent scraping off the rub or clumping it together in one place. Also, you should use one hand to season your meat and your other hand (in a glove) to handle the meat. That way you’re not getting raw meat onto your seasoning containers. Lastly, I’ve never boiled a pork butt in that much liquid. This may be fine to do if you want a Thanksgiving ham, but boiling your pork butt in that amount of liquid will soften your bark and it will easily come off with a touch of the hand. You want your bark to stick to the meat. I’d recommend spritzing it occasionally during the cook, then generously spritz it before wrapping. Hope y’all are able to enjoy a better pulled pork!
I’m definitely not doing mine that way. Hell no!!!!!
Just finished mine and waiting on it to rest !
I added a double shot of rum to my apple juice! We'll see how it turns out!
I did this with a 8lb boneless shoulder. Once I wrapped it at 160 it only took 2 hours to hit 200*? I had it set to 250 the entire time?
I did this to the letter except left the bark/fat breaking it in with the meat, and did not add BBQ sauce. 9 pound butt took 8 hours total cook time. I did add a little more rub while pulling it. It was some of the best pulled pork I've had hands down. I love this Traeger.
Discard fat…why do you hate flavor? 😛
Mine doesn’t really smoke much at 250. I got the new 575 and I am wondering how to make it smoke.