Douse this hog with a guilt-free homemade BBQ sauce and do pulled pork the right way. This pork is seasoned with a blend of savory spices, slow-roasted over our sweet cherrywood and paired with a ridiculously delicious paleo BBQ sauce.
How many people are you serving?
When ready to cook, set Traeger temperature to 225℉ and preheat, lid closed for 15 minutes.
Combine all ingredients for the sauce. Sauce can be made up to two days in advance and refrigerated until ready to use.
Combine all ingredients for the rub. Trim excess fat from pork. Season the pork with a layer of the rub. Let pork rest for 20 minutes.
Place pork butt directly on the grill grate and cook for 4-1/2 hours. After 4-1/2 hours, check the internal temperature of the pork, it should be between 155-165℉. If not, check it again in 30 minutes.
When the temperature reaches 155-165℉, wrap the pork in a double layer of heavy duty aluminum foil. Pour the apple juice in foil packet with the pork and place back on the grill.
Increase the grill temperature to 250℉ and cook for another 3 hours then check the internal temperature. Desired temperature is between 204-206℉ in the thickest part of the pork. If the pork is not up to temperature, check back every 1/2 hour until it reaches 204-206℉.
The entire cook time should be between 8 to 10 hours depending on the size of the pork.
Pull or shred pork, removing the bone and any excess fat. Pour sauce over meat to taste. Enjoy!
Read recipe notes submitted by our community or add your own notes.
No notes found.
Log In to your account to view and add notes to this recipe. Don't have an account? Sign Up