Prep time: 15 minutes | Cook time: 3 hours | Serves: 8

Ingredients :

1 tablespoon prepared chili powder
¾ teaspoon granulated garlic
Salt
1 bone-in pork shoulder roast (Boston butt), about 3 ½ pounds
olive oil
8 crusty rolls, each about 6 inches long, split
Guacamole
2 Hass avocados, cut into ½-inch dice
2 plum tomatoes, seeded and ½diced
3 tablespoons minced red onion
1 tablespoon chopped cilantro leaves
1 tablespoon lime juice
1garlic clove, minced
½ teaspoon prepared chili powder
8 leaves red lettuce
8 slices tomato
1 red onion, separated into rings
Pickled jalapeño chili pepper slices, drained

Directions : 

1. Set the Traeger grill to medium-low heat for indirect grilling (about 325 degrees F/ 160 degrees C).
2. Combine the 2 teaspoons of salt, the chili powder, and the crushed garlic. Oil the roast sparingly, then evenly sprinkle it with the seasonings.
3. Add the roast to a disposable foil pan, and cover the pan, then cook the roast for 1½ hours over indirect medium-low heat.
4. After 45 minutes of cooking times, drain the pan, and add the remaining wood chips.
5. To keep the temperature constant when using a charcoal barbecue, top it off as necessary. After 1½ hours, cover the pan tightly with aluminum foil and continue cooking for 1 to 1 ½ hours more.
6. Remove from the hot grill, cover, and let rest for 15 to 30 minutes. Save the pan juices. Toast the rolls, over direct heat for 1 minute.
7. Mix the guacamole ingredients and mash with a fork. Season with salt.
8. Cut the cooked meat across the grain into thin slices. Skim the fat from the pan juices.
9. Build the tortas on rolls with lettuce, tomato, onion, jalapeño slices, pork, pan juices, and guacamole. Serve warm.
Per Serving: Calories 346; Total fat 18.8g; Sodium 137mg; Total Carbs 13.4g; Fiber 8.5g; Sugars 1g; Protein 36.3g