Traeger Pulled Pork

Preheat your Traeger grill to 250°F. Rub your pork butts generously with Traeger Grills pork & poultry rub. Spritz the butts with apple juice and place them on the grill, fat cap down. (If the butts are small enough and don’t touch the sides of the pan, you can place them right inside a half pan and cook that way). Spritz the butts every hour until the internal temperature reaches 170°F. Place the butts into half pans, fat cap down, with half a cup of brown sugar and a big squeeze of honey (1/2 cup) all over, plus 3/4 cup of apple juice and 1/4 cup hot sauce. Cover with foil and cook until the internal temperature reaches at least 204°F to 210°F. The probe should feel like it’s going into warm butter with no resistance. Rest your butt for at least one hour, keeping it above 140°F to ensure food safety. Shred the pork, discarding fat, cartilage, and bone, and strain the pan juices into the meat. Mix it all up and enjoy.