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Traeger Pulled Pork

Difficulty 2/5
|
Prep time 10 mins

Cook time 6 hrs
|
Serves 8-12

Hardwood Apple

Smoke it low, smoke it slow. Perfect pulled pork is worth the wait, and this versatile BBQ meat can be served any way you like.

Ingredients

1 (6 to 9 lbs) Whole bone-in pork butt (shoulder)

1 Bottle Traeger Big Game Rub

2 Cups Apple cider

Aluminum Foil

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 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

While Traeger comes to temperature, trim excess fat off pork butt. Generously season with Traeger Big Game Rub on all sides.

Put pork butt directly on the grill grate and cook until the internal temperature reaches 160 degrees F (approximately 3-5 hours). Remove the pork butt from the grill.

On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the foil pieces to create a wider base.

Place the pork butt in the center on the foil, then bring up the sides of the foil a little bit before pouring the apple cider on top of the pork butt. Wrap the foil tightly around the pork, ensuring the cider does not escape.

Place the foil-wrapped pork butt back on the grill and cook until the internal temperature reaches 204 degrees F, in the thickest part of the meat, about 3-4 hours longer depending on the size of the pork butt.

Remove from the grill. Allow the pork to rest for 45 minutes in the foil packet. Remove the foil and pour off any excess liquid into a fat separator.

Place the pork in a dish large enough to “pull” the meat, removing and discarding the bone and any excess fat. Add separated liquid back to pork and season to taste with additional Big Game Rub.

Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. Enjoy!

*Cook times will vary depending on set and ambient temperatures.

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Reviews

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Easton
  • Maryland
Traeger Pulled Pork
I used an 8 lb. boneless pork shoulder. Other than that, I did it all in accordance with the recipe and it was fantastic. Seven hours on the Traeger and 45 minutes resting in the foil wrap. I won’t smoke a butt any other way again.
 
 
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Munster
  • Indiana
Diddo...Best Ever!
Ive done great pork shoulder before but this recipe topped it. I used Braggs Apple Cider and Honey mixture. Mine took 7 hrs because I had it at 225 for 2hrs or so in the beginning. Once wrapped I kicked to 275 to catch up.
 
 
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Billings
  • Montana
best pulled pork
I followed directions to the "T" and it came out perfect. I did make a couple of changes. I injected apple juice/worcestershire sauce and used an aluminum pan instead of aluminum foil wrap. Following the directions my 8 lb. pork butt cooked in 6 1/2 hrs.
 
 
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