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For the Pork Belly: Score the fat on the pork belly in a crosshatch pattern (only 1/4" deep). Combine salt, brown sugar and black pepper and rub all over pork belly. Cover and place in the fridge overnight.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to High and preheat, lid closed, for 10 to 15 minutes.
Place pork belly directly on the grill grate and cook for 30 minutes then reduce the temperature to 275 degrees F and cook for an additional 2 hours until a skewer inserted into the thickest part easily slides in and out.
For the Pulled Pork: Trim pork butt of all excess fat leaving ¼” of the fat cap attached. Combine 1 cup apple juice, brown sugar and 1 Tablespoon salt in a small bowl stirring until most of the sugar and salt are dissolved.
Inject the pork butt every square inch or so with the apple juice mixture. Season the exterior of the pork butt with remaining salt and black pepper.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.
Place pork butt directly on the grill grate and cook for about 6 hours or until the internal temperature reaches 160 degrees F. Wrap the pork butt in two layers of foil and pour in 1/2 cup of apple juice. Secure tin foil tightly to contain the apple juice.
Increase temperature to 275 degrees F and return to grill in a pan large enough to hold the pork butt in case of leaks. Cook an additional 3 hours or until internal temperature reaches 205 degrees F.
Remove from the grill and discard the bone. Shred the pork removing any excess fat or tendons. Season with additional salt and pepper if needed.
For the Pulled Pork Sauce: In a small sauce pan, heat sesame oil over medium high heat. Add onion and sauté until translucent, 1 to 2 minutes. add in garlic and ginger and sauté 30 seconds until fragrant. Add tomato sauce, soy, water, vinegar and chili sauce. Cook for 5 minutes then remove from heat. Pour over shredded pork and mix well. Reserve.
For the Pickled Vegetables: To make the pickled vegetables, combine warm water, sugar, salt and rice vinegar and stir until sugar and salt dissolve. Pour mixture over machstick vegetables, cover and refrigerate at least 4 hours.
For the Sriracha Mayo: Combine all ingredients and mix well. Spread about 2 tablespoons of the mayo on each side of the sliced baguette.
Line the sandwich with the sliced cucumber, onion and jalapeños. Fill with a portion of the pulled pork, top with sliced pork belly, pickled carrots, daikon and cilantro. Serve immediately. Enjoy!
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