Are you in a hurry but still want to enjoy pulled pork? Well, let’s dive into todays recipe and show you how we can rock amazing pulled pork in 4 hours.
How To Make Traeger Pulled Pork In 4 Hours
Watch as Chef Jason, Ace's Grilling Expert, shows you how to get tender pulled pork in a flash.
Yield: 10-12 people
Prep Time: 10 Minutes + 20 Minutes Seasoning Rest
Cook Time: 4 Hours
Cook Temp:
2 Hours - 225˚ F - Smoke Temp
30 Minutes - 350˚ F Searing Temp
1 ½ Hours - 350˚ F Finishing Temp
Ingredients
Measure Ingredient Prep Notes
7-8 lb Pork Butt, Shoulder Boneless
¼ Cup Oil, Canola/Olive Blend Peeled and Minced
8 Tbsp Rub-A-Dub, 5280 Culinary
8 Tbsp Oink, 5280 Culinary
3 Cups Root Beer
taste Fire Honey, 5280 Culinary
taste High Altitude BBQ Sauce, 5280 Culinary
Preparation Directions:
Wash all tools prior to use
Clean and sanitize all cutting boards and prep surfaces prior to use
Read all manufacturer’s instructions before using grills, or any cooking tools
Clean out Traeger as needed and change drip tray liner
Fill pellet hopper with Reserve Blend Pellets
Set Traeger to 225˚ F, hit enter and hit ignite
While Traeger is heating up –
Remove pork from package, pat dry
Trim fat if needed, leaving about ¼ inch fat cap
Carefully split the pork in half making it into a long thin piece of pork
** use the natural seam area where they removed the bone
Cut into pork tenderloin sized strips
Lightly oil on all sides
Mix Rub-A-Dub and Oink together
Season on all sides
Allow to rest for approx. 20 minutes
When Traeger temp hits 225˚ F add the Pork strips and close the lid
Cook for 2 Hours at 225˚ F
At the 2 hour mark, flip the pork and turn Traeger to 350˚ F
Cook at 350˚ F for 30 minutes to get some sear on the pork
Using Nitrile and heat proof gloves, carefully remove the pork and place into an aluminum disposable pan
Add the 3 cups of root beer
If you have a wifire enable grill, add the probe into the thickets piece of pork and set the alert for 205˚ F
Cover pork with lid or foil and secure tightly
Cook at 350˚ F for 1 ½ hours
Using Nitrile and heat proof gloves, carefully remove the pork onto a pan and bring into the kitchen.
Keep wrapped and allow to rest for 15 Minutes
Using insulated BBQ gloves with nitrile gloves over them
Carefully unwrap pork and hand shred into desired sized pieces
For easier shredding use bear claws to help shred pork faster and into finer shreds
Reserve some of the braising liquid (pan juices) to add back into the pork
Adjust seasoning if desired and sauce with Fire Honey and High Altitude BBQ Sauce
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