Traeger Pulled Pork

Set the temperature on a Traeger wood pellet grill to 250°F (120°C), close the lid and preheat according to the manufacturer’s instructions for 15 minutes.

Meanwhile, season the pork generously on all sides with the smokehouse rub. Let stand for 20 minutes.

Place the pork, fat side up, directly on the grill grate, close the lid and cook until an instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 160°F (71°C), 3 to 5 hours.

On a large baking sheet, stack 4 pieces of aluminum foil that are wide enough to wrap the pork completely on all sides. If not wide enough, overlap the foil pieces to create a wider base. Transfer the pork to the center of the foil and bring up the sides a little bit, then pour the apple cider over the top of the pork. Wrap the foil tightly around the pork, ensuring the cider does not escape.

Place the foil-wrapped pork, fat side up, on the grill, close the lid and cook until the instant-read thermometer inserted into the thickest part of the meat, away from the bone, registers 204°F (96°C), 3 to 4 hours more, depending on the size of the pork.

Transfer the pork to a carving board and let it rest in the foil packet for 45 minutes. Remove the pork from the foil, transfer to a large dish and shred the meat, discarding the bone and any excess fat. Add the pulled pork sauce and stir to combine.

Serve the pork on its own, in sandwiches or in your favorite recipes. Store leftover pork in a covered container in the refrigerator for up to 4 days. Serves 10 to 12.

Recipe courtesy of Traeger Grills