Serves
10–12
Ingredients
- 1 8–10 lb pork butt
- Traeger Pork & Poultry Rub
- Apple juice, for spritzing
- ¾ cup brown sugar
- 4 tablespoons unsalted butter
- ½ cup honey
- ¼ cup hot sauce
- ¼ cup apple juice
- 1 cup BBQ sauce
Instructions
1.
Preheat the Grill. Preheat your Traeger grill to 225°F.
2.
Prepare the Pork. Trim any hard surface fat from the protein side of the pork butt, leaving the fat cap intact. Season generously on all sides with Traeger Pork & Poultry Rub.
3.
Begin Cooking. Place the pork butt fat cap down in a pan, leaving about 1 inch of space around the roast. Place the pan on the grill and close the lid. Spritz the pork with apple juice every hour until the internal temperature reaches 170°F.
4.
Add the Braising Ingredients. Sprinkle the pork with brown sugar and add butter, honey, hot sauce, and apple juice to the pan. Cover the pan tightly with foil.
5.
Continue Cooking. Increase the grill temperature to 275°F and return the pan to the grill. Cook until the internal temperature reaches 204–208°F and the probe slides in with little resistance.
6.
Rest the Pork. Remove the pork from the grill and open one corner of the foil for 10 minutes to release steam. Brush the pork with BBQ sauce, then cover tightly again.
7.
Hold and Serve. Wrap the pan with towels and place in a cooler to hold for 2–3 hours, keeping the internal temperature above 145°F.
8.
Shred the Pork.Shred the pork and mix with the defatted pan juices. Season with additional BBQ rub if desired before serving.
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