Ingredients

  • 7-8 lb: Pork Butt, Shoulder (Boneless)
  • ¼ Cup: Oil, Canola/Olive Blend (Peeled and Minced)
  • 8 Tbsp: Rub-A-Dub, 5280 Culinary
  • 8 Tbsp: Oink, 5280 Culinary
  • 3 Cups: Root Beer
  • taste: Fire Honey, 5280 Culinary
  • taste: High Altitude BBQ Sauce, 5280 Culinary

Grill & Cooking Supplies

Cook Temp:

  • 2 Hours – 225˚ F – Smoke Temp
  • 30 Minutes – 350˚ F Searing Temp
  • 1 ½ Hours – 350˚ F Finishing Temp

Preparation Directions:

  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, or any cooking tools
  4. Clean out Traeger as needed and change drip tray liner
  5. Fill pellet hopper with Reserve Blend Pellets
  6. Set Traeger to 225˚ F, hit enter and hit ignite
  7. While Traeger is heating up –
    1. Remove pork from package, pat dry
    2. Trim fat if needed, leaving about ¼ inch fat cap
    3. Carefully split the pork in half making it into a long thin piece of pork
      1. ** use the natural seam area where they removed the bone
    4. Cut into pork tenderloin sized strips
    5. Lightly oil on all sides
    6. Mix Rub-A-Dub and Oink together
    7. Season on all sides
    8. Allow to rest for approx. 20 minutes
  8. When Traeger temp hits 225˚ F add the Pork strips and close the lid
  9. Cook for 2 Hours at 225˚ F
  10. At the 2 hour mark, flip the pork and turn Traeger to 350˚ F
  11. Cook at 350˚ F for 30 minutes to get some sear on the pork
  12. Using Nitrile and heat proof gloves, carefully remove the pork and place into an aluminum disposable pan
  13. Add the 3 cups of root beer
  14. If you have a wifire enable grill, add the probe into the thickets piece of pork and set the alert for 205˚ F
  15. Cover pork with lid or foil and secure tightly
  16. Cook at 350˚ F for 1 ½ hours
  17. Using Nitrile and heat proof gloves, carefully remove the pork onto a pan and bring into the kitchen.
  18. Keep wrapped and allow to rest for 15 Minutes
  19. Using insulated BBQ gloves with nitrile gloves over them
  20. Carefully unwrap pork and hand shred into desired sized pieces
  21. For easier shredding use bear claws to help shred pork faster and into finer shreds
  22. Reserve some of the braising liquid (pan juices) to add back into the pork
  23. Adjust seasoning if desired and sauce with Fire Honey and High Altitude BBQ Sauce

Always follow manufacturer's instructions before using any product.

For more helpful tips and advice, visit a neighborhood Ace or visit us online at acehardware.com

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