Smoked Pulled Pork

Smoked Pulled Pork + Jalapeno BBQ sauce

• 4-6lb @Butcher_box Boneless Pork Shoulder
• 1 tablespoon salt, pepper and garlic powder
• 2 tablespoons olive oil
• 1 jalapeño, deseeded + diced
• 1 small brown onion, diced
• 1 garlic clove, minced
• 2 teaspoons brown sugar
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon salt
• 1 teaspoon cumin
• 3 tablespoons ketchup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Worcestershire sauce
• 12 oz beer

1. Preheat Traeger Grill to 250. Pat pork shoulder dry with paper towels, season with salt, pepper and garlic powder. Smoke pork should for about 3 hours until internal temp reads 160.
2. At 160 internal temp, remove pork shoulder, wrap in aluminum foil or butcher’s paper. Return to smoker for an additional 2-3 hours, until internal temp reads 204.
3. Once to temp, remove from the grill and allow to rest in a cooler for 45 minutes. Remove the foil/paper and save the liquid. Place the shoulder on a baking sheet and shred with two forks, discard any excess fat. Use the reserved liquid 1 tablespoon at a time to moisten the pork as needed.
4. To make the BBQ sauce, add the olive oil to a sauce pan over medium heat. When the oil shimmers, add the jalapeño, olin and garlic. Cook down until soft, about 10 minutes. Add the remaining ingredients and simmer 20 minutes. Using a handheld immersion blender, blend until smooth. Cook an additional 5 minutes over low heat.
5. Serve pulled pork over white rice with BBQ sauce or inside a toasted bun with crunchy slaw.