Smoked Pork Butt with Grilled Asparagus and Mac & Cheese

Oh, hello, summertime! CCA Maryland wants to share another one of our favorite reasons to get outside this summer; to fire up the Traeger Grill and make some delicious eats to share with friends and family. And with the help of our Summer Grilling Series sponsors, we are hooking you up with the recipes that are hitting our plates this season.

Slow ‘n’ Low Pork Butt

Mix Traeger Big Game Rub, lime zest, and fish pepper flakes in a small bowl. Generously coat the pork butt with the rub. Let meat marinate at room temperature for at least 30 minutes. Set Traeger grill to smoke on low (lid open) for 5-10 minutes. Close the lid and set the temperature to 250 degrees. Place pork on rack, fat cap down. Close the lid. Set it and forget it. After 3-4 hours* check the internal temperature of the pork (should be at least 180 degrees at the thickest part.) Remove from grill and let rest for at least 10 minutes. Roughly 1 hour cook time for every pound of pork.

Pork Butt, bone out (3-4 lbs), Traeger Big Game Rub- 1/2 cup, Zest of 1 Large Lime, Fish Pepper Flakes- 2 Tblsp (optional for more spice)

Grilled Asparagus

Clean and wash asparagus. Generously coat with olive oil, salt and pepper. Place directly on the grill for 7 minutes or until slightly charred and tender. Garnish with a lemon wedge.

Asparagus- 1 Bunch, Olive Oil- 4 Tblsp,  Salt & Pepper- to taste, Lemon- as needed

Green Chile Mac & Cheese

Preheat Traeger Grill to 300 degrees. Melt butter. Place butter, cream, half & half, cheddar, cream cheese, green chilis and dry macaroni in an 8″x8″ oven-safe bakeware dish. Stir to evenly distribute ingredients. Place on the low rack in Traeger Grill and close the lid. Stir every 15-20 minutes while adding a couple of slices of American Cheese each time. After 1 hour, remove from grill and raise temperature to 450 degrees. Place pan back in grill, lid closed for 10 minutes. Remove one the top starts to blister. Finish with grated parmesan.

Macaroni (dry)- 10 oz., Butter- 4 Tblsp, Heavey Cream- 1 pint, Half & Half- 1 pint, Cream Cheese- 8 oz. (cubed), Cheddar Cheese-8 oz. (cubed or shredded), Green Chilis- 4 oz. (diced), American Cheese- 4 oz., Parmesan Cheese- 1/4 cup

Thank you to our Sponsors: Traeger Grills, SweetWater Brewing and Bonterra Organic Wine

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