Good L👀king Pork ‼️

1. Start with an 8 to 10 pound pork butt.
2. Preheat your Traeger grill to 225°F.
3. Trim any hard surface fat from the protein side, leaving the fat cap intact.
4. Season very generously with Traeger's pork and poultry rub.
5. Spritz with apple juice.
6. Place the pork butt in a disposable aluminum pan fat cap down. Ensure there is at least 1 inch of space around the entire pork butt while in the pan.
7. Place the pan on the grill. Insert a meat probe (e.g., @meatermade) if using. Close the lid.
8. Spritz every hour until the internal temperature measures 170°F.
9. Sprinkle on the pork butt: 3/4 of a cup of brown sugar, 4 tablespoons of unsalted butter, half a cup of honey, 1/4 cup of Traeger Grills hot sauce, and 1/4 cup of Apple juice.
10. Cover the entire pork pan with foil.
11. Increase grill temperature to 275°F and return the pan to the grill.
12. Continue to grill the pork until the internal temperature measures anywhere from 204 to 208°F. When the probe goes in the pork butt there should be little to no resistance.
13. Remove the pork butt from the grill and open up one end of the foil for 10 minutes to allow extra steam to come off.
14. Slather the entire pork butt with one cup of your favorite BBQ sauce.
15. Re-Wrap two layers of foil around the pan and the pork butt and then layer with a towel.
16. Place into a small cooler (e.g., @yeti) and hot hold for up to 2 to 3 hours. The internal temperature of the butt needs to stay above 145°F.
17. When you’re ready, shred your pork butt. Season with additional Rub if necessary.
18. Use a fat separator for the pan juices and add that back into the shreds of pork.