Smoked Pulled Pork with Mango Jalapeño Slaw and Texas Hug
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"Hot, Sweet & SMOKY!!!"
Serves 12 | Prep Time 30 PT30M | Cook Time 9-12 hours PT11H | SmokerWhy I Love This Recipe
Wrapping meat (aka the "Texas Hug" method) preserves moisture during cooking and gives the meat a tender, extra-savory finish. BBQ pros swear by this technique to overcome the "stall" when smoking.
Ingredients You'll Need
5 lbs picnic roast, trimmed of excess fat
3 tablespoons Trader Joe’s 21 Seasoning Salute, divided
Trader Joe’s Sriracha powder
2 teaspoons onion powder
Himalayan pink salt and black pepper, to taste
Lard, for searing
1 cup mango jalapeño vinegar
1/2 cup apple juice
1/4 cup honey
1/4 cup Worcestershire sauce
1 large onion, sliced
4 cloves garlic, minced
2 cups barbecue sauce, divided
12 hamburger buns
Butcher paper for wrapping
2 cups very thinly sliced cabbage
1 large carrot, shredded
1/2 green apple, julienned
1/4 cup mayonnaise
2 tablespoons mango jalapeño vinegar
1 tablespoon sugar
Himalayan pink salt and pepper, to taste
Hot honey, to drizzle
Beer, for optional added moisture
Directions
Preheat the Traeger grill on the smoke setting.
Season the pork with 3 tablespoons Trader Joe’s 21 Seasoning Salute, Sriracha powder, onion powder, salt, and pepper.
Smoke the pork for 3-4 hours. Place the pork in a foil pan to catch juices and keep your grill clean.
Mix mango jalapeño vinegar, apple juice, honey, Worcestershire sauce, onion, and garlic. Pour the mixture over the pork, then wrap tightly in butcher paper. Place the wrapped pork back in the foil pan.
**Note:** Around this stage, the pork may hit a **stall** in temperature (150°F-170°F), where the internal temperature seems stuck. This is normal! Keeping the pork wrapped (the "Texas Hug") helps push through, and using the foil pan helps contain any extra juices.
**Pro Tip:** If the pork looks a little dry, add a splash of beer, apple juice, or broth to the foil pan for added moisture while it cooks.
Switch to the medium setting and cook for about 3-4 more hours, checking tenderness.
Finally, switch to high heat for 1-2 hours to reach an internal temperature of 195-205°F.
Remove the pork, unwrap, shred, and mix in 1 cup of barbecue sauce. Drizzle with hot honey.
**For the Mango Jalapeño Slaw:** Combine cabbage, carrot, and apple in a large bowl.
Whisk together mayonnaise, mango jalapeño vinegar, sugar, Himalayan salt, and pepper. Pour over cabbage mixture and toss well. Chill for 30 minutes.
**To Assemble:** Toast hamburger buns if desired.
Place generous pulled pork on each bun, top with a dollop of barbecue sauce and slaw. Serve immediately.
Pairs Well With
A frosty pint of your favorite beer or a zesty mango margarita!
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