Sweet Smoky Barbacoa Pulled Pork Traeger Grills Food

SWEET & SMOKY BARBACOA PULLED PORK | TRAEGER GRILLS

Steps:

• Combine the brine ingredients in a large bowl and stir until the brown sugar and salt have dissolved. Put the pork into the brine, ensuring it is fully submerged. Leave the pork in the brine for at least 24 hours.
• When ready to cook, set temperature to 180℉ and preheat, lid closed for 15 minutes.
• Take the pork shoulder out of the brine and set it directly on the grill grate, fat-side up. Allow it to smoke for 3 hours, spraying it with apple juice every hour.
• Meanwhile whisk together the ingredients for the sauce in a bowl and set aside.
• After smoking the pork shoulder for 3 hours, turn the temperature up to 250℉ and roast for an additional 5 hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 195℉. When it's ready you should be able to give the bone a gentle twist and pull, and the bone should come out with relative ease.
• After it reaches 195℉ carefully take the pork off the Traeger and wrap with foil and a towel; keep in a cooler or warm oven for 30 minutes to an hour.
• Pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Add in the barbacoa sauce and mix together thoroughly.
• Serve with black beans, cilantro lime rice, avocado, and a few sprigs of fresh cilantro. Enjoy!

SWEET & SMOKY BARBACOA PULLED PORK | TRAEGER GRILLS

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!

SWEET PULLED PORK BARBACOA

Steps:

• Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
• Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
• Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
• Cover and cook on Low until flavors are absorbed, about 1 hour.