If you are looking to step up your game when it comes to ingredients and flavor, consider this pulled pork recipe featuring SCHEELS Grilling Expert, Jake Hillesheim. The Traeger Pork and Poultry rub features an apple and honey flavor profile. These flavors in combination of the acidic nature of apple juice, smooth bourbon and the slight bite of the whole peppercorns creates a flavor like no other. Pair with your favorite BBQ sauce and it’s sure to be a hit at your next cookout.
1 8-10lb pork butt
8 cups apple juice
2 cups water
1 cup bourbon
1 cup salt
2 tsp whole peppercorns
1 cup brown sugar
Traeger Pork and Poultry Rub
In a large bowl, combine all of the brine ingredients and stir until the salt and sugar crystals have completely dissolved. Pour over the pork butt in a food-safe bucket or food storage container. Be sure the pork is fully submerged in the brine. Cover and refrigerate overnight. If you do not have enough space in a refrigerator fill up a large cooler with ice and place bucket in ice overnight.
Put the pork roast on the grill grate, fat-side up and smoke for 3 hours, mopping with the apple juice brine every hour after the first hour.
Transfer pork roast to a disposable aluminum foil pan large enough to hold the roast. Increase the temperature to 250 degrees F, and roast for 6-8 additional hours or until an instant-read thermometer registers 200 degrees F (inserted into the thickest part, but not touching the bone). If the pork starts to brown too much cover it loosely with aluminum foil.
Carefully transfer the pork roast to a cutting board and let it rest uncovered for a least 20 minutes. Pour the juices from the bottom of the pan into a gravy separator for bbq sauce.
With your hands, forks or bear claws pull the pork into chucks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds and transfer to a large mixing bowl. Season with additional rub and moisten with the reserved pork juice.