Prep time: 15 minutes | Cook time: 3 hours | Serves: 12

Ingredients :

Rub
1 tablespoon packed dark brown sugar
1 tablespoon salt
2 teaspoons paprika
1 teaspoon chipotle Chile powder
1 teaspoon granulated garlic
1 bone-in pork shoulder roast, 5 ½–6 pounds, trimmed of excess fat
1 teaspoon prepared chili powder
½Sauce
1 tablespoon unsalted butter
½ cup minced yellow onion
1 cup ketchup
1 cup unsweetened apple juice
½ cup cider vinegar
½ teaspoon hot pepper sauce
2 tablespoons packed dark brown sugar
1 tablespoon unsulfured molasses
1 tablespoon soy sauce
Slaw
⅓ cup mayonnaise
3 tablespoons sour cream
2 tablespoons cider vinegar
1 tablespoon granulated sugar
¾ teaspoon salt
¼ teaspoon black pepper
½ medium head green cabbage, sliced (4 cups)
2 medium carrots, peeled, grated (1 cup)
12 hamburger buns, split

Directions : 

1. Mix the spice rub ingredients. Apply the spice rub evenly to the roast’s surface. Before grilling, let the roast sit at room temperature for 30 minutes.
2. Set up the Traeger grill for low-heat indirect cooking (250 degrees F/ 120 degrees C to 300 degrees F/ 150 degrees C).
3. Put an appropriate disposable foil pan on the charcoal grate’s bare side. Warm water should come halfway up the pan.
4. Following the manufacturer’s instructions, add 2 handfuls of drained wood chips to the charcoal.
5. Cover the hood, and cook the roast for four hours with the fat side up, until the wood starts to smoke.
6. Drain and add one handful of the wood chips to the charcoal or to the smoker box every 1 hour until they are gone.
7. Check the roast’s internal temperature after 4 hours using an instant-read thermometer. Cook it until it reaches 160 degrees F/ 70 degrees C.
8. Set the roast in a disposable foil pan and carefully wrap it in foil. Transfer the pan to the grill, and cook it for an additional 2 to 3 hours. Remove the pan from the hot grill and allow it rest for an hour in the covered foil pan. Make the sauce while the roast is cooling.
9. Melt the butter in a saucepan over medium heat; add the chopped onion and cook for 6 minutes; mix in the remaining sauce ingredients, bring to a simmer, then reduce the heat to medium-low, and occasionally stir for 15 minutes more until slightly thickened. Remove from the heat.
10. Mix the mayonnaise, sour cream, vinegar, sugar, salt, and pepper in a bowl until smooth, then add the cabbage and the carrots, and mix them the vegetables are evenly coated.
11. Pull the meat apart into shreds once the roast has cooled enough to handle. Discard any fat or sinew fragments. Put the pork in a decent saucepan over low heat, add as much sauce as you prefer, and cook until heated through, stirring occasionally. Place the pork on the buns, then add the coleslaw. Serve with any extra sauce, .
Per Serving: Calories 344; Total fat 10g; Sodium 251mg; Total Carbs 4.7g; Fiber 0.5g; Sugars 2.2g; Protein 55.7g