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Export 6 ingredients for grocery delivery
Step 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.
Step 2
Generously season the pork shoulder on all sides with Traeger Pork & Poultry rub.
Step 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.
Step 4
Transfer pork to a disposable aluminum foil pan. Increase the grill temperature to 250°F.
Step 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.
Step 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.
Step 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.
Step 8
Season the pulled pork with additional rub and moisten with the reserved pan juices. Add your favorite Traeger BBQ sauce and mix well.
Step 9
Pile the pork mixture on the hamburger buns and serve with coleslaw. Enjoy!
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