Traeger Pulled Pork

• Primary Rub: Biceps BBQ Transcendental Rub
• Sauce: Killer Hogs BBQ Sauce
• Grill: Traeger Ironwood XL
• Fuel: Lumber Jack Competition Blend Pellets 
• Accessories: 
• Meater + 
• Big Green Egg Butcher Paper 
• Epicurean Big Game Board 
• Traeger P.A.L. Roll Rack 

Step 1:

Fire up the grill, looking to stabilize around 250°F

Step 2:

Season the pork shoulder with Biceps BBQ Transcendental. We suggest a binding agent such as olive oil or mustard, we chose Blues Hog Honey Mustard which did a great job!

Step 3:

Insert your Meater or probe into the pork shoulder then place it on the grill and leave it in until it reaches an internal temp of 160°F.

Step 4:

Once an internal temp of 160°F is reached, pull the pork shoulder from the grill and wrap it in either butcher paper or aluminium foil, then re place on the grill until an internal temp of 198-203°F is reached.

Step 5:

Once the pork shoulder is up to temp pull it from the grill and let it rest for half an hour to an hour.

Step 6:

Shred the pork shoulder apart and add a sauce of your choice if you would like to, we chose Killer Hogs BBQ Sauce which complemented our rub of choice perfectly.