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  • Competition Style BBQ Pulled Pork
 
  • Competition Style BBQ Pulled Pork
 

Competition StyleBBQ Pulled Pork

Competition Style BBQ Pulled Pork
4.5
4.51Competition Style BBQ Pulled Pork
|
  • Difficulty3/5
  • Prep time15 mins
  • Cook time8 hours
  • Serves8 - 12
  • HardwoodCherry

This first place pulled pork is trimmed and heavily injected with an apple juice and spice blend, rubbed down with some sweet and salty pork and poultry rub and smoked low and slow until this melt in your mouth pork falls apart in true BBQ fashion.

Ingredients

Competition Style BBQ Pulled Pork:

  • 8 to 10 lb bone-in pork butt

Injection:

  • 2 cups apple juice plus an additional 3/4 cup set aside
  • 1/4 cup Butchers pork injection

Competition Style BBQ Pulled Pork:

  • 8 to 10 lb bone-in pork butt

Injection:

  • 2 cups apple juice plus an additional 3/4 cup set aside
  • 1/4 cup Butchers pork injection

Preparation

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.

Trim excess fat from pork. Mix all the ingredients for the injection. Thoroughly inject pork butt throughout using an injector. 

Season the pork with a layer of Traeger Pork and Poultry Rub. Let pork rest for 20 minutes.

Place pork on the grill and leave alone for 4-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork. It should be between 155 and 165 degrees F. If not, check it again in 30 minutes. 

When the temperature reaches 155 to 165 degrees F, wrap the pork in a double layer of heavy duty aluminum foil. Pour the reserved apple juice in a foil packet with the pork and place back on the grill. 

Turn the grill temperature to 250 degrees F and cook for another 3 hours and check the internal temperature. The desired temperature is between 204 and 206 degrees F in the thickest part of the pork. 

If the pork is not up to temperature, check back every 30 minutes until it reaches 204 to 206 degrees F. The entire cook time should be between 8-10 hours depending on the size of the pork. 

Remove pork from grill and open the foil packet to vent for 10 minutes.  Seal back up and let rest for 45 minutes to one hour.  

After resting, pour the liquid out of the foil and separate the fat from the broth using a fat separator. Remove the bone and pull the meat. Add 2 cups of the broth to the pulled meat. Add extra broth to achieve desired moisture level and serve. Enjoy!

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  • Difficulty3/5
  • Prep time15 mins
  • Cook time8 hours
  • Serves8 - 12
  • HardwoodCherry

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