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Corn Smoked on the Traeger
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Skinnymixer's BBQ Low and Slow Mexican Pulled Pork

Course: Dinner
Cuisine: BBQ, Low and Slow, Mexican
Keyword: BBQ, Dairy Free, Freezer Friendly, Gluten Free, Mexican, Smoked, Traeger
Servings: 20
Calories: 150kcal
Author: Skinnymixers

Equipment

  • Smoker
  • Traeger
  • Meat thermometer

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
  • ⅛ tsp cinnamon powder
  • ⅛ 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.

Nutrition

Calories: 150kcal | Carbohydrates: 4g | Protein: 19g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 60mg | Sodium: 2186mg | Potassium: 393mg | Fiber: 1g | Sugar: 2g | Vitamin A: 491IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg