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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Traeger Pulled Pork Sandwiches


When the weather heats up everyone in our family gets anxious to use our Traeger grill. It makes some really delicious food, from brats and steaks to this tasty pulled pork.

We used a recipe from the Traeger site. They recommend that you use their brand of dry rub and sauce, but you can of course use whatever your favorite brand of each. For our dry rub we used what we had on hand, which was Grill Mates Sweet & Smoky Rub. For the barbecue sauce we used our favorite, Sweet Baby Ray's.

For the coleslaw you can keep it very simple. Shred a cabbage very thinly and toss with a good quality premade coleslaw dressing. To assemble, add the barbecue sauce to the bottom bun. Top with the prepared pulled pork, then coleslaw, then the top bun. Enjoy!


Traeger Pulled Pork Sandwiches
Serves 8-10

Ingredients:

  • 1 bone-in pork shoulder roast (Boston butt), 5 to 7 pounds
  • Your favorite barbecue rub
  • 2 cups apple juice in a food-safe spray bottle
  • Your favorite barbecue sauce
  • 10 hamburger buns (We lightly grilled them with butter)
  • Coleslaw for serving

Directions:

  1. Generously season all sides of the pork roast with the rub. 
  2. 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. 
  3. Put the roast on the grill grate, fat-side up, and smoke for 3 hours, spraying with apple juice every hour after the first hour. Transfer to a disposable aluminum foil pan large enough to hold the roast. 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. 
  4. 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. 
  5. With your hands (preferably protected from the heat with lined, heavy-duty rubber gloves), 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. Season with additional rub and moisten with the reserved pork juice. (Discard any fat that has floated to the top.) Add barbecue sauce, if desired, and mix well. Or serve the barbecue sauce on the side. 
  6. Pile the pork mixture on the hamburger buns, serve with coleslaw, and enjoy.

Recipe from Traeger grills.

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