Vanilla Southwest Pulled Pork

We're excited to begin our  summer series with the deliciously flavorful vanilla southwest pulled pork! Perfectly crafted for the sunny days to come, this dish offers a savory vanilla twist on a classic favorite.  Keep an eye out as we'll reveal a variety of lively, summer-inspired dishes, some spotlighting our irresistibly tender pulled pork.

 

 

Prep Time: 5 mins

Cook Time: 13-15 hrs

Serves: 15           

 

Ingredients:

  • Boneless Pork Shoulder (Pork Butt), 4-6 pounds
  • 1/3 cup yellow mustard
  • 1/4 to 1/3 cup Southwest Spice Rub
  • Kosher salt, to taste

 

Additional Needed Items:

  • 4 oz spritzer bottle filled with a mixture of 1 part apple cider vinegar and 1 part water
  • Meat thermometer
     

 

 

Instructions: 

  1. Preheat your Traeger smoker to 225 degrees Fahrenheit.
     
  2. Prepare the pork shoulder by generously coating it with yellow mustard, followed by the Southwest rub, and then sprinkle with kosher salt.
     
  3. Place the pork shoulder directly on the grill to begin the smoking process.
     
  4. After the first 3 hours, spritz the shoulder with the apple cider vinegar mixture every 60 minutes.
     
  5. Smoke the pork shoulder for 7 to 9 hours (cooking time varies depending on the size of the shoulder) or until it reaches an internal temperature of 160 degrees Fahrenheit. Once it reaches this temperature, remove the pork shoulder from the smoker, tightly wrap it in aluminum foil, and return it to the smoker.
     
  6. Begin checking the pork shoulder every hour after it has cooked for about 13 hours. It will be finished when it reaches an internal temperature of 200 degrees Fahrenheit.
     
  7. Once the pork shoulder reaches the desired temperature, remove it from the smoker and place it in a cooler to rest for 3 hours.
     
  8. After the resting period, your pork shoulder is ready to enjoy! Stay tuned for some of our favorite recipes to use this pulled pork in!
     

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