Need Some Help?

Give us a call and we'll get you taken care of.


Effective 6/30/23:

Monday - Friday: 9am – 6pm

Saturday: 9am – 5pm

Sunday: Closed

Service & Construction: Mon-Fri: 8am-5pm | Call 316-722-4311

Backyard Blogging.

Sweet & Smoky Barbacoa Pulled Pork

Enjoy south-of-the-border spices and a secret bubbly ingredient for a sweet kick in this Sweet and smoky Barbacoa Pulled Pork!



2 Cup apple juice
1 L Dr. Pepper
1 Cup brown sugar
1/2 Cup kosher salt
1/2 Teaspoon ground cumin
1/2 Teaspoon garlic powder
1/4 Teaspoon chipotle chile powder

Pork Shoulder

1 (5-7 lb) bone-in pork shoulder
apple juice, for spritzing

Barbacoa Sauce

12 Ounce Dr. Pepper
1 Can (4 oz) diced green chiles
1 28-oz can of red enchilada sauce
1/2 Cup brown sugar
1/4 Teaspoon chipotle powder
1/2 Teaspoon ground cumin
1/2 Teaspoon garlic powder

For Serving (Optional)

Black beans
Diced or sliced avocado
Fresh cilantro
Cilantro lime rice


Make the brine: In a large bowl, combine the apple juice, Dr. Pepper, brown sugar, salt, cumin, garlic powder, and chipotle powder and stir until the brown sugar and salt have dissolved.

Place the pork shoulder in the brine, ensuring it is fully submerged. Brine in the refrigerator for 24 hours.

When ready to cook, set the Traeger temperature to 180℉ and preheat with the lid closed for 15 minutes. For optimal flavor, use Super Smoke, if available.

Remove the pork shoulder from the brine and discard the brine.

Insert the probe into the center of the pork shoulder, avoiding the bone. Place the pork directly on the grill grates, fat-side up. Close the lid and smoke for three hours, spraying with apple juice every hour.

Meanwhile, make the barbacoa sauce: In a large bowl, whisk together the Dr. Pepper, green chiles, enchilada sauce, brown sugar, chipotle powder, cumin, and garlic powder.

After smoking the pork shoulder for three hours, increase the grill temperature to 250°F. Roast until the internal temperature reaches 195°F, about five hours more. The bone should be relatively easy to pull out of the pork shoulder.

Carefully remove the pork shoulder from the grill, then wrap it in foil and a towel. Keep in a cooler or warm oven for 30-60 minutes.

Unwrap the pork and pull it into chunks, discarding the bone and any lumps of fat, including the cap. Shred the chunks and transfer them to a large bowl.

Add the barbacoa sauce to the pulled pork and mix until thoroughly combined.

Serve the barbacoa with your favorite sides, such as black beans, cilantro-lime rice, avocado, and cilantro. Enjoy!
Recipe and photo from Traeger.