BBQ Pulled Pork Sandwich

Make the pulled pork: When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes.

Trim the pork butt of all excess fat, leaving 1/4 inch of the fat cap attached.

In a small bowl, combine 1 cup apple juice, the brown sugar, salt, and 2 tablespoons of the Traeger Pork & Poultry Rub. Stir until most of the sugar and salt have dissolved.

Inject the mixture into the pork butt, spacing every square inch or so. Season the pork butt with the remaining 2 tablespoons of Traeger Pork & Poultry Rub.

Place the pork butt directly on the grill grates. Insert the probe into the center of the pork, avoiding the bone and any large pockets of fat. Close the lid and cook until the internal temperature reaches 160℉, about 6 hours.

Remove the pork butt from the grill and increase the temperature to 275°F. Wrap the pork in two layers of aluminum foil, leaving one end of the foil open. Pour the remaining 1/2 cup apple juice into the opening, then secure the foil tightly. Place the pork in a large pan.

Place the pan with the pork on the grill grates. Re-insert the probe. Close the lid and cook until the internal temperature reaches 205°F, about 3 hours more.

Meanwhile, make the coleslaw: In a medium bowl, whisk together the mayonnaise, sour cream, vinegar, salt, pepper, and celery seeds. Add the green and purple cabbage and carrots and toss until well coated. Refrigerate until ready to serve.

Remove the pork from the grill and unwrap. Shred the pork, removing and discarding the bone and any excess fat or tendons. Transfer to a medium bowl and season with more Traeger Pork & Poultry Rub and salt, to taste. Toss with Traeger Sweet & Heat Barbecue Sauce until well coated.

To serve, pile the pulled pork on the bottom burger buns, then top with the coleslaw, pickles, and the top buns. Enjoy!