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Old 08-26-2007, 10:21 PM   #1
Jettin' Fool
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Default Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

I've got the pulled pork dialed in on the TraegerHere is a combo of recipes I found on the Smoke Ring.

Start by rubbing down a Boston Butt with your favorite rub. I use Traegers 'Sweet rub' and then wrap it up with cling wrap for 24 hours. When it comes out of the wrap the next day I inject equal parts bourbon and apple juice then let it sit out for 45-60 minutes. Load the Traeger up with Apple pellets and set it at 225-250 degree's. Throw on the Butt fat side up and every 45 minutes or so spray it down with "HOG WASH" which is a mixture of:

1 cup apple cider or juice (cider is preferred)
1/2 cup apple cider vinegar
1/4 cup Jack Daniels or other bourbon
1/4 cup REAL pure maple syrup
1 tsp of Tabasco

After about 3 hours flip the meat over and spray down with wash. After another 3 hours flip it again and finish fat side up until the internal temp hits 195 degree's. (Figure about 1 1/2 hours per pound) Remove the meat and double wrap in foil. Then wrap in a heavy towel and put in a clean dry cooler for 1 -2 hours. This settling time is a perfect time to throw on some ABT's >> https://www.ifish.net/board/showthread.php?t=160944

Pull the pork and serve. Put on plain white buns with meat and sauce on one side and Coleslaw on the other! AWESOME!!

I have found a FANTASTIC sauce alternative to the normal BBQ variety. This sauce is addictive and has a GREAT flavor.


Roxy's Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.


Give this a try... YOU WILL LOVE IT!!

JF

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Old 09-08-2007, 06:49 AM   #2
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

That injection sounds really good! I'm curious though, why does it need to cook all the way up to 195 degrees?
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Old 09-08-2007, 03:38 PM   #3
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Yeah.. wondering about the temp too? Recipe sounds outstanding!
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Old 09-09-2007, 12:17 AM   #4
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Pulled pork is much easier to pull at that temp. Still nice and juicy!

Heres from the experts that do competition Q.. >> http://www.thesmokering.com/forum/viewtopic.php?t=813

JF
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Old 09-13-2007, 11:22 AM   #5
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

I totally agree with 195, and the sause sounds great. The secret is getting the jack past your glass to the ingredience.
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Old 09-28-2007, 04:52 PM   #6
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Oh, yum. Thanks for the temp tip!

Jen
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Old 10-12-2007, 05:11 PM   #7
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

OK, Jettin'! Wish me luck! I'm trying it, starting tonight, and eating tomorrow night!

I've tried Crabbait's recipe. Now yours.

I'll do a rating on both.

Jen
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Old 10-12-2007, 05:13 PM   #8
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Is the Costco stuff real pure maple syrup? That expensive stuff? I have that.... I'll use it, unless I hear other. If other, where do I get it?
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Old 10-12-2007, 05:27 PM   #9
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Ah, shoot. I forgot I have to go to a funeral tomorrow, so I'm going to cook it Sunday. I hope that it won't hurt that I already seasoned and rolled it in plastic wrap.

J
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Old 10-13-2007, 02:26 PM   #10
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Good luck Jen! The Real Maple syrup I use is watery and doesn't gum up my spray bottle.

You may want to have a traditional BBQ sauce available for the people that aren't into the Mustard/Vinegar. I personally like it more that the tomato varieties.

Let me know how it turns out!

JF
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Old 10-15-2007, 11:25 AM   #11
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

I am worried. You are supposed to put the pork in a foil after it cooks, and a towel and put it in a cooler for 1-2 hours.

It was late when it got done, so I put it in the foil and towell and in the fridge all night. I just took it out and it's still luke warm.

Is that scary for food poisoning???

Jen
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Old 10-15-2007, 12:02 PM   #12
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Wow. usually when I make this, it's a pain and hard to pull. I think the long cook time and the 195 is the key.

mmmmmmmm... Good stuff. I guess I'll let you know if I get sick. It tastes like bacon! I kid you not! I couldn't pass up bacon!

Jen
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Old 10-18-2007, 04:28 PM   #13
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Bacon!!??

Did you try the sauce?

JF
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Old 11-16-2007, 10:05 AM   #14
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Ive got a pork shoulder rubbed with sweet rub and in plastic wrap as we speak. mmmmm mmm Ill report soon as I eat it.
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Old 11-17-2007, 03:45 PM   #15
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Try the Mustard sauce... Its a great alternative to the tomato variety.

JF
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Old 11-19-2007, 07:36 PM   #16
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

wELL, another recipe tried and true. Man, that was some goooood pork. Also, did the sauce too and it was a serious hit. Im hooked. Then we made Atomic Buffalo Tootoos and those were delicious too. Aaaahhh, so many recipes, so little time.
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Old 06-01-2010, 11:52 AM   #17
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Did one of these on Saturday. I was nervous to try the sauce, because I am not crazy about vinegar. Made some coleslaw for the side.

Did the rub and injection, placed on the traeger at 10pm Friday, did the "Hog Wash", every once in a while. wrapped in foil when it hit 160 (about 2pm), and turned the Traeger to medium because I was getting nervous about the time. It rapidly raised to 195 and so I pulled it off at 3pm and set in the cooler wrapped in some towels till 5pm. I pulled and served by 6pm, and I can honestly say it was the best I've ever had. Everyone tried it different ways, I had made a "Devils Spit" sauce, and had some others available.

My favorite was pork slathered in the vinegar sauce, and a layer of coleslaw over that, all in a bun. MMMmm

Also did a Brisket that turned out a little dry. The butcher had trimmed it when I got it with my 1/4 beef, and I think they trimmed too much fat off. It went over well, but was put to shame by the pork.
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Old 06-17-2010, 03:11 PM   #18
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Thank you for the recipe and advanced trial & error, I just gathered all of the ingredients for the rub and wash, I will be cooking up a brisket and pork butt this weekend.
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Old 07-18-2010, 09:36 AM   #19
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Did one last weekend. I am now doing another today. This is the best pork I've ever had. Thanks for a great recipe!
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Old 07-18-2010, 10:10 AM   #20
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

sound good
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Old 07-18-2010, 08:20 PM   #21
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

That mustard sauce recipe is very close to one I use for a topping on meatloaf, instead of ketchup. Very good!
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Old 07-25-2010, 04:10 PM   #22
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

I am getting ready to pull one off of the Traeger in a minute. I did the sauce earlier. The sauce is a good change up from the old standby. Cant wait to put the two together. Thanks for the recipe.
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Old 08-01-2010, 09:58 PM   #23
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

did one today and it was very good. its a long process but if you wait it out the end result is solid. I also used the vinegar sauce and even though I didn't care for it out of the pan the combonation was good. Most all the people who had it liked it. I am fairly picky about my BBQ as are many of our friends and they all really liked it.


I am doing another next weekend and will cook it a little slower to get a deeper break and inject it with a little different injection to help break down the deeper meat. I cooked this one which was a little over 5 pounds for 9.5 hours and it was good but 11 or 12 would have made it great!

thanks for posting!
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Old 08-27-2010, 08:04 PM   #24
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

190* is when the fat in the fibers of the meat melt basting the meat making it tender, and easy to pull. I will run mine as high as 205*, and they are still tender and juicy.
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Old 06-05-2011, 05:33 PM   #25
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

This is worthy of bringing it to the top. Had my butt on since 8:30 on just smoke. Basted with the mop juice every 45, turned it over at 3 hours, then back over 3 hours after that. Bumped the temp up to 300 for the last 50 mins., and just pulled it off with the internal temp at about 195.

Foiled it up and it's now resting in the cooler. That vinegar sauce is to die for. It's very vinegary tasting by itself, but when poured over the meat on a bun, it's like candy, and very addicting.

Thanks for the recipe Jettin' Fool, this is my 3rd go around, and can't wait for the 4th!!

Just in time as the thunderstorms are settling in.
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Old 06-17-2011, 09:42 AM   #26
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Going to try this recipe soon. It sounds really good, made me hungry just reading the recipe!! Thanks for posting it.
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Old 07-18-2011, 08:02 AM   #27
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Thanks for the recipe Jettin' Fool...........

Did my first Pork Butt this weekend for my grandson's b-day party and used your recipe (sauce and all).

It was a huge hit, everyone loved it.............
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Old 07-18-2011, 06:23 PM   #28
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Jettin' Fool: Now cut that out (as Jack Benny would say)! I'm already backlogged with a bunch of your recipes!
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Old 09-28-2011, 10:47 AM   #29
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Quote:
Originally Posted by Jettin' Fool View Post
I've got the pulled pork dialed in on the TraegerHere is a combo of recipes I found on the Smoke Ring.

Start by rubbing down a Boston Butt with your favorite rub. I use Traegers 'Sweet rub' and then wrap it up with cling wrap for 24 hours. When it comes out of the wrap the next day I inject equal parts bourbon and apple juice then let it sit out for 45-60 minutes. Load the Traeger up with Apple pellets and set it at 225-250 degree's. Throw on the Butt fat side up and every 45 minutes or so spray it down with "HOG WASH" which is a mixture of:

1 cup apple cider or juice (cider is preferred)
1/2 cup apple cider vinegar
1/4 cup Jack Daniels or other bourbon
1/4 cup REAL pure maple syrup
1 tsp of Tabasco

After about 3 hours flip the meat over and spray down with wash. After another 3 hours flip it again and finish fat side up until the internal temp hits 195 degree's. (Figure about 1 1/2 hours per pound) Remove the meat and double wrap in foil. Then wrap in a heavy towel and put in a clean dry cooler for 1 -2 hours. This settling time is a perfect time to throw on some ABT's >> https://www.ifish.net/board/showthread.php?t=160944

Pull the pork and serve. Put on plain white buns with meat and sauce on one side and Coleslaw on the other! AWESOME!!

I have found a FANTASTIC sauce alternative to the normal BBQ variety. This sauce is addictive and has a GREAT flavor.


Roxy's Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.


Give this a try... YOU WILL LOVE IT!!

JF
I have read a number of recipes that want you to rub it down with yellow mustard before the dry rub. Have you done any that way? Your recipe sounds fantastic and I will be cooking one on Saturday with the ABT's for the Nebraska game!
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Old 11-09-2012, 06:39 AM   #30
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Found this doing a search. Made 2 6-7# butts last Sunday for a meeting on Monday. Huge success! Everyone loved it (I did eliminate the bourbon though) and the mustard sauce is fantastic. Will definitely make this again. Even my extremely picky wife has been eating the leftovers for days, lol
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Old 11-09-2012, 07:01 AM   #31
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

S.C.: Dude, you do 14 pounds of smoked pork butt for meetings? I AM IMPRESSED!

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Old 11-11-2012, 06:24 PM   #32
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

The mustard sauce is like the franks hot sauce commercial, " I put that **** on everything." Best pulled pork you will ever eat!!
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Old 11-16-2012, 10:30 AM   #33
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

This has been my go-to recipe for pork butt since it was posted. Glad it's back to the top. Thanks again Jettin' Fool...Here's one with a batch of homemade baked beans!

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Old 12-03-2012, 09:45 PM   #34
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Quote:
Originally Posted by Kepack6 View Post
I have read a number of recipes that want you to rub it down with yellow mustard before the dry rub. Have you done any that way? Your recipe sounds fantastic and I will be cooking one on Saturday with the ABT's for the Nebraska game!
I do use just basic yellow mustard prior to putting the rub on. It helps the rub adhere to the meat better. You won't taste the mustard at all.........
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Old 12-04-2012, 04:28 PM   #35
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

We'll be doing this again as the "chilluns" filter home from college for Christmas .
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Old 06-10-2013, 08:37 AM   #36
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Back to the top.........

I'll be doing about 30#'s of butt for my daughters graduation party in a couple weeks so back to the top so I can find the recipe easily.

Yum Yum Good..........
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Last edited by Artwo; 06-21-2013 at 05:53 AM.
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Old 02-18-2015, 07:39 PM   #37
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Quote:
Originally Posted by Jettin' Fool View Post
I've got the pulled pork dialed in on the TraegerHere is a combo of recipes I found on the Smoke Ring.

Start by rubbing down a Boston Butt with your favorite rub. I use Traegers 'Sweet rub' and then wrap it up with cling wrap for 24 hours. When it comes out of the wrap the next day I inject equal parts bourbon and apple juice then let it sit out for 45-60 minutes. Load the Traeger up with Apple pellets and set it at 225-250 degree's. Throw on the Butt fat side up and every 45 minutes or so spray it down with "HOG WASH" which is a mixture of:

1 cup apple cider or juice (cider is preferred)
1/2 cup apple cider vinegar
1/4 cup Jack Daniels or other bourbon
1/4 cup REAL pure maple syrup
1 tsp of Tabasco

After about 3 hours flip the meat over and spray down with wash. After another 3 hours flip it again and finish fat side up until the internal temp hits 195 degree's. (Figure about 1 1/2 hours per pound) Remove the meat and double wrap in foil. Then wrap in a heavy towel and put in a clean dry cooler for 1 -2 hours. This settling time is a perfect time to throw on some ABT's >> https://www.ifish.net/board/showthread.php?t=160944

Pull the pork and serve. Put on plain white buns with meat and sauce on one side and Coleslaw on the other! AWESOME!!

I have found a FANTASTIC sauce alternative to the normal BBQ variety. This sauce is addictive and has a GREAT flavor.


Roxy's Mustard Vinegar Sauce

1 cup apple cider vinegar
1/2 cup Yellow mustard
1/4 cup onion finely minced
2 cloves garlic pureed
1/2 teaspoon black pepper
1 tablespoon Worcestershire sauce
1/2 cup brown sugar
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce

Combine ingredients and simmer for 15 minutes, stirring occasionally.


Give this a try... YOU WILL LOVE IT!!

JF
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Old 06-12-2018, 02:50 PM   #38
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Default Re: Traeger Pulled Pork w/ S.C. Mustard Vinegar Sauce

Sorry Jen.
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