Traeger Pulled Pork with Coffee Rub

Since our return from visiting our grandparents in Oregon we couldn't wait to try our Sister's Coffee Rub on a pork shoulder. Danny and I always love a good pulled pork sandwich, whether from the crock pot or the oven, but since our Traeger arrived it was clear we would only be smoking our pork from now on.

Recipe
1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
Coffee Rub
Hickory Pellets
Sweet Baby Rays BBQ Sauce
Hamburger Buns

Generously season all sides of the pork roast with the rub. 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 225 degrees F and preheat, lid closed, for 10 to 15 minutes. Put the roast on the grill grate, fat-side up, and smoke for 3 hours. Then transfer to a disposable aluminum foil pan large enough to hold the roast. This will hold additional juices coming from the roast and keep it from falling apart in the smoker. Increase the temperature to 250 degrees F, and roast for 6 to 8 additional hours, or until an instant-read meat thermometer inserted in the thickest part, but not touching bone, registers 190 degrees F. If the pork starts to brown too much, cover it loosely with aluminum foil.

Carefully transfer the pork roast to a cutting board and let it rest for 20 minutes. Pour the juices from the bottom of the pan into a gravy separator.

With your hands pull the pork into chunks. Discard the bone and any lumps of fat, including the cap. Pull each chunk into shreds, and transfer to a large mixing bowl. Pile onto a toasted bun and serve with BBQ sauce. Enjoy!

Traeger uses apple juice with their pulled pork. Yum! 

Other pulled pork recipes!
 http://www.stacy-rae.com/2012/01/crock-pot-cooking-pulled-pork.html
 http://www.stacy-rae.com/2011/01/pulled-pork-rub-rest-roast.html