Sweet Smoky Barbacoa Pulled Pork Traeger Grills Recipes
SWEET & SMOKY BARBACOA PULLED PORK | TRAEGER GRILLS
Our BBQ pulled pork recipe is simple but seriously Meat Madness, the hardwood smoke infiltrates the pork with flavor, it's a perfect pork recipe to show off your mad smoking skills at the next March Madness party.
Provided by Traeger Kitchen
Categories Pork
Number Of Ingredients 20
Steps:
- Make the brine: In a large bowl, combine the apple juice, Dr. Pepper, brown sugar, salt, cumin, garlic powder, and chipotle powder and stir until the brown sugar and salt have dissolved.
- Place the pork shoulder the brine, ensuring it is fully submerged. Brine in the refrigerator for 24 hours.
- When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
- Remove the pork shoulder from the brine and discard the brine.
- Insert the probe into the center of the pork shoulder, avoiding the bone. Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for 3 hours, spraying with apple juice every hour.
- Meanwhile, make the barbacoa sauce: In a large bowl, whisk together the Dr. Pepper, green chiles, enchilada sauce, brown sugar, chipotle powder, cumin, and garlic powder.
- After smoking the pork shoulder for 3 hours, increase the grill temperature to 250°F. Roast until the internal temperature reaches 195°F, about 5 hours more. The bone should be relatively easy to pull out of the pork shoulder.
- Carefully remove the pork shoulder from the grill, then wrap in foil and a towel. Keep in a cooler or warm oven for 30-60 minutes.
- Unwrap the pork and pull it into chunks, discarding the bone and any lumps of fat, including the cap. Shred the chunks and transfer it to a large bowl.
- Add the barbacoa sauce to the pulled pork and mix until thoroughly combined.
- Serve the barbacoa with your favorite sides, such as black beans, cilantro-lime rice, avocado, and cilantro. Enjoy!
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