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Pulled Pork Smoked Traeger Skinnymixers

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Pulled Pork Smoked Traeger Skinnymixers

My Mexican Slow Cooked Mexican Pulled Pork has been a popular recipe in the Skinnymixers and Thermomix Community for a few years now, so when the opportunity came along to convert it to BBQ Low & Slow Mexican Pulled Pork with The Smoking Joint I jumped at the chance! To quote Hollywood from The Smoking Joint competition BBQ team “Low and slow takes lesser cuts of meat, and turn them in to high quality meals.” We cook these meats for a long period of time, which means that the rubs change dramatically, sugars and herbs tend to burn.

To avoid that, we recommend removing the sugar from this rub and replacing it with honey at the wrapping stage. We chose to use applewood for smoking and we cooked it at a temperature of 121.1°C | 250°F for 3 hours.

Corn Smoked on the Traeger
My Traeger Timberline 850 has been getting a workout

At the 3 hour mark, we put the pork in a metal tray with 50 g honey and 1 cup of pineapple juice, wrapped it tightly with alfoil and continued to cook until an internal temperature of 91.1°C | 196°F was achieved. You know the pork is ready when probing it feels like butter all over.

Once it feels like butter, we rested (still wrapped) it in an esky for 1-2 hours then pulled it through its juices – taking care to remove excess fat. Seasoning with extra salt at this stage is important for taste. 

We recommend serving this with BBQ Corn Salsa, jalapeño salsa, street tortillas, sour cream and shredded cheese.

corn-salsa-low-slow-bbq-pork
A massive day cooking from my cookbook A Little Taste of Mexico

If you don’t have a smoker, you can use this recipe in slow cooker or the original Mexican Slow Cooked Pulled Pork recipe.

Skinnymixer's BBQ Low and Slow Mexican Pulled Pork

Author: Skinnymixers
Recipe type: Dinner
Cuisine: BBQ, Low and Slow, Mexican
Keyword: BBQ, Dairy Free, Freezer Friendly, Gluten Free, Mexican, Smoked, Traeger
Servings: 20

Ingredients

Low and Slow Meat

  • 2 kg Pork Boston Butt
  • ¼ cup American Mustard

Mexican Spice Rub

  • 6 Tbsp course sea salt flakes or Kosher salt I used Malden
  • 4 Tbsp chipotle powder or smoked paprika
  • 4 tsp ground cumin
  • 4 tsp dried oregano
  • 4 tsp onion powder
  • 4 tsp garlic powder
  • tsp cinnamon powder
  • tsp cayenne powder

Basting

  • 1 cup pineapple juice
  • 50 g honey

Instructions

  • Preheat your smoker to 121.1 °C or 250°F if you need to preheat
  • Add all Spice Rub ingredients into a bowl and mix together.
  • Score fat on the meat, rub all over with mustard and liberally apply spice rub to your meat and allow to sweat for 15 minutes.
  • Place meat in the smoker fat side up. We chose to use applewood for smoking and cooked it at a temperature of 121.1 °C or 250°F for 3 hours.
  • After 3 hours, place the pork carefully in a metal tray with honey and pineapple juice. Wrap tightly with alfoil and cook until it reaches an internal temperature of 91.1°C or 196°F. You know the pork is ready when it feels like butter when probing.
  • Once it feels like butter, rest (still wrapped) in an esky for 1-2 hours.
  • Pull the pork and mix through the juices - taking care to remove excess fat. Season to taste with salt.
Tried this recipe?Mention @skinnymixer or tag #skinnymixers!
Nutrition Facts
Skinnymixer's BBQ Low and Slow Mexican Pulled Pork
Amount Per Serving
Calories 150 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Cholesterol 60mg20%
Sodium 2186mg95%
Potassium 393mg11%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 2g2%
Protein 19g38%
Vitamin A 491IU10%
Vitamin C 1mg1%
Calcium 32mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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