I recently made some amazing Pulled Pork Burritos on my Traeger Renegade Pro. They were absolutely incredible! I started on the cook relatively early on Sunday by pulling the Pork Shoulder out and trimming it up.
While trimming I cut nearly the entire fat cap, and removed as much of the easily accessible fat as I felt was necessary. From there I removed any silver skin that I found. Once I was satisfied with the trimming, I moved onto making my injection.
The injection consisted of 1 part Traeger Sweet & Heat BBQ Sauce, 1 part water, and a shot of the Oak Ridge BBQ Smokey Chili Lime rub. I seasoned the injection to taste, no serious measurements. I shook the contents together and began injecting the pork shoulder. While injecting, I left approximately 1/2 to 3/4 cup of the contents for later.
Once injected, I rubbed the marinade that seeped out of the meat when injecting and used that as a binder for the dry rub. I then placed a layer of the Oak Ridge BBQ Smokey Chili Lime rub on all sides of the meat and let the meat sit while prepping the grill.
While the meat was sitting I started the Traeger and preheated to 250° F. Once at temperature, I placed the meat on the grill where it was left for the next 4 hours to take on the smoke and to begin cooking.
After 4 hours, I checked on the progress and once I saw the coloring I wanted, red with a nice bark to the outside, I pulled the meat from the grill and raised the temp of the grill up to 350° F. While the grill’s temperature was increasing I began wrapping the pork in butcher’s paper. I cut two sheets of paper and poured the remaining injection into the paper with the meat and wrapped everything tightly.
Once placed back on the grill, in the paper, I cooked the Pork for another 4 hours and let the meat cook in the liquid until the internal temperature finally reached 205° F, and when the blade bone was able to be pulled out on its own.
Cooking the meat this way allowed for an incredibly juicy and rewarding experience. The end product was absolutely incredible. After pulling the meat there was no additional sauce added, only the liquid that the meat cooked in and it was perfect.
The burrito was made with cilantro-lime rice and an avocado-lime sauce over top (made by my wife), corn, and a black-bean salsa. All together, the meal was one of the best things that I have made recently. I am looking forward to more of this as a leftover for the next little bit.