Pork
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Two-Zone Charcoal Grilled Pork Chops
Thick-cut pork chops grilled two-zone over maple lump charcoal, finished with a hot sear and a light glaze of Ted Reader No Sugar BBQ Sauce.
View recipe →Traeger Pulled Pork Rice Bowls
Pork shoulder smoked low and slow with Maritime Madness rubs and sauce, wrapped with butter and cider vinegar, then piled into loaded rice bowls.
Watch the full cook on YouTube
Method
- 1Coat the pork shoulder with Apple Jalapeño Hot Sauce as a binder, then season generously with Louisiana Cajun and Mighty Mesquite dry rubs.
- 2Smoke on the Traeger Woodridge Pro at 225°F for approximately 7 hours, until the bark is set and the internal temperature reaches 165°F.
- 3Transfer the pork to a foil pan with a couple knobs of butter, a splash of apple cider vinegar, and Maritime Madness Super Sauce, then cover tightly with foil.
- 4Continue cooking, monitoring with a MEATER probe, until the pork reaches 203°F internal.
- 5Rest for 2 hours, then shred into perfectly tender pulled pork.
- 6Build rice bowls loaded with vegetables, fresh jalapeños, the pulled pork, and an extra drizzle of Super Sauce.
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Spinach, Feta & Sun-Dried Tomato Stuffed Pork Loin
A budget-friendly pork loin butterflied, stuffed with spinach, sun-dried tomatoes, and feta, then rolled tight and slow-roasted on the Traeger Woodridge Pro.
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