Sweet Pulled Pork Barbacoa Recipes

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SWEET & SMOKY BARBACOA PULLED PORK | TRAEGER GRILLS



Sweet & Smoky Barbacoa Pulled Pork | Traeger Grills image

Our BBQ pulled pork recipe is simple but seriously Meat Madness, the hardwood smoke infiltrates the pork with flavor, it's a perfect pork recipe to show off your mad smoking skills at the next March Madness party.

Provided by Traeger Kitchen

Categories     Pork

Number Of Ingredients 20

apple juice
Dr. Pepper
brown sugar
Kosher salt
ground cumin
garlic powder
chipotle chile powder
(5-7 lb) bone-in pork shoulder
apple juice, for spritzing
Dr. Pepper
(4 oz) diced green chiles
28-oz can of red enchilada sauce
brown sugar
chipotle powder
ground cumin
garlic powder
Black beans
Diced or sliced avocado
fresh cilantro
Cilantro lime rice

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!

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