ENTREES: TRAEGER BBQ PULLED PORK SLIDERS
December 5, 2022
TRAEGER BBQ PULLED PORK SLIDERS
Homemade pickles give this classic BBQ sandwich a whole new tangy crunch. We use Persian cucumbers for the pickles (plan ahead--they brine for 24 hours!) and a bone-in pork butt for the pulled pork, with a quick and easy BBQ sauce to tie everything together.
Prep Time
15 MINUTES
Cook Time
10 HOURS
Pellets
CHERRY
PICKLES
1 Pound Persian cucumbers, washed
1/2 Cup kosher salt
1/4 Cup Sugar
6 garlic cloves
4 dried bay leaves
4 Tablespoon whole black peppercorns
2 Tablespoon whole white peppercorns
4 Tablespoon whole fennel seeds
1 Tablespoon whole coriander seeds
1 Tablespoon red pepper flakes
2 Cup white wine vinegar
2 Cup ice water
1 Bunch fresh dill
PULLED PORK
1 (8-10 lb) bone-in pork butt
3/4 Cup Traeger Pork & Poultry Rub, plus more to taste
1 Cup Traeger Apricot BBQ Sauce
SPECIAL SAUCE
2 Tablespoon Mayonnaise
1 Tablespoon ketchup
1 Tablespoon Traeger Apricot BBQ Sauce
2 Teaspoon sweet pickle relish
1 Teaspoon yellow mustard
1/2 Teaspoon Sugar
1/2 Teaspoon distilled white vinegar
MAIN
24 Slider Buns
STEPS
1
When ready to cook, set Traeger temperature 165℉ and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
2
For the Homemade Pickles: Plan ahead, these pickles brine overnight. Place the whole, washed cucumbers directly on the grill grate and smoke for 30 to 45 minutes.
3
In a medium saucepan, combine the salt, sugar, garlic, bay leaves, black and white peppercorns, fennel seeds, coriander seeds, red pepper flakes, and white wine vinegar. Bring to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 5-10 minutes, stirring to dissolve the salt and sugar. Remove the brine from the heat and let steep for 20 minutes more. Pour the ice water into the brine and add the dill.
4
Remove the cucumbers from the Traeger and thinly slice crosswise. Transfer to a large glass jar or non-reactive container.
5
Pour the brine over the cucumbers and weigh down as needed to ensure the cucumbers are fully submerged. Cover and let sit at room temperature for 24 hours before using.
6
Make the pulled pork: Generously the pork butt on all sides with Traeger Pork & Poultry Rub. Let sit at room temperature for 45 minutes.
7
When ready to cook, set the Traeger temperature to 225℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.
8
Place the pork butt directly on the grill grates, fat-side down. Close the lid and smoke for 3 hours.
9
Transfer the pork to a disposable aluminum foil pan and cover the pan with foil. Increase the Traeger temperature to 275℉. Place the pan on the grill, close the lid, and roast until an instant-read thermometer inserted in the thickest part of the roast, but not touching bone, registers 200℉, 3-5 hours more.
10
Meanwhile, make the special sauce: In a small bowl, stir together the mayonnaise, ketchup, Traeger Apricot BBQ Sauce, sweet pickle relish, mustard, sugar, and distilled white vinegar. Refrigerate until ready to use.
11
Carefully transfer the pork roast to a clean disposable pan and let rest for 20 minutes. Pour the juices from the bottom of the roasting pan into a fat separator.
12
With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds and transfer to a large bowl. Season with Traeger Pork & Poultry Rub to taste and moisten with the reserved pork juices, discard any fat that has floated to the top. Add the Traeger Apricot BBQ Sauce and mix well.
13
Pile the pulled pork on the slider buns. Top with the pickles and special sauce. Enjoy!
Share Our Blog Post(s) However You'd Like!
Contact
For More Information Regarding this mower please get in touch with our digital team below, or come and see us in store at one of our 5 locations. We like phone calls too!
Contact Us
You’ve heard of pulled pork, but what about its saltier, savory cousin? Our super simple smoked pulled ham recipe gives store-bought ham a Pork & Poultry Rub coating before cooking low and slow on the Traeger and basting with BBQ sauce and apple cider. Once off the grill, this ultra-tender ham shreds up like a charm.
Welcome to M&D Enterprises & Lawnmower Shops in Weatherford, Oklahoma! Since 2016, we've been dedicated to serving the great people of Western Oklahoma, providing top-quality products and exceptional customer service. Our Weatherford location is your one-stop destination for all your lawn, porch, and patio needs.
When it comes to high-quality outdoor power equipment , portable buildings , steel structures , and lawn care essentials , M&D Enterprises has been a trusted name across Northwest Oklahoma . One of our standout locations is Canton, OK , where we bring top-notch products and exceptional service to the local community. Whether you're in the market for a Cub Cadet mower , a Derksen portable building , hunting products , or a Hustler zero-turn mower , our Canton store has you covered . Keep reading to discover why M&D Enterprises in Canton, OK , should be your go-to destination for all things lawn care, storage, and outdoor equipment !
When it comes to quality outdoor power equipment , portable buildings , and expert service , M&D Enterprises is your go-to destination in Northwest Oklahoma. With two convenient locations in Woodward, OK, we make it easy for customers to find top-tier mowers , sheds , carports , grills , and more—all backed by outstanding customer support.
Crispy Fish Street Tacos cooked on the Blackstone griddle are the perfect way to spice up taco night! With golden, crunchy fish, fresh toppings, and zesty sauce in a warm tortilla, they’re bursting with bold flavor in every bite. Servings 4 Prep Time 10 minutes Cook Time 10 minutes Ingredients 1 pound fresh fish (cut into bite-sized pieces) 2 cups Panko bread crumbs 4 eggs (whisked) Blackstone Tequila Lime seasoning (to taste) Add To Cart Cooking oil (for the griddle) 8 street taco-size flour tortillas Queso fresco or cotija cheese (crumbled) 1 lime (juiced) Mexican crema (for drizzling) Hot sauce (optional) Fresh cilantro (chopped) Directions 1. Preheat your Blackstone griddle to low heat. 2. In a bowl, combine the Panko bread crumbs with a generous amount of Tequila Lime seasoning. 3. In a separate bowl, whisk the eggs. Dip each piece of fish into the whisked eggs, ensuring they are fully coated, then roll them in the seasoned Panko mixture until covered. 4. Drizzle cooking oil onto the griddle. Place the breaded fish on the griddle and cook for about 5–6 minutes, flipping frequently until all sides are golden brown and the fish is cooked through. Remove from heat and set aside. 5. Warm the tortillas by placing them on the griddle for about 30 seconds on each side until soft and pliable. Be careful not to let them crisp up unless you prefer a crunchier texture. 6. Assemble the tacos by placing some crispy fish pieces in each tortilla. Sprinkle with crumbled queso fresco, squeeze fresh lime juice on top, and drizzle with Mexican crema. Add hot sauce if you like some heat, and finish with a sprinkle of fresh cilantro. Serve immediately and enjoy! click here to check out our blackstone lineup!!!!!
The Ultimate Guide to Keeping Your Lawn Green During an Oklahoma Summer 🌱☀️
M&D Enterprises Giveaway – Pick Your Prize
The Ultimate Guide to Derksen Portable Buildings: Endless Possibilities for Your Space
These party ribs are packed with flavor worth celebrating. This recipe is a cross between ribs and burnt ends—giving you deep, sweet flavor with crispy caramelized edges. The secret is cooking the ribs individually on your pellet grill for faster cooking—about half the time of regular rib racks. They’re also easier to serve as finger food at, you guessed it, a party.
The Ultimate Guide to Growing the Best Grass This Season