Easy Traeger Smoked Pulled Pork Butt Recipe - Best BBQ (2024)

Indulge in the ultimate BBQ experience with this easy Traeger smoked pulled pork butt recipe, delivering mouthwatering flavors and tender, juicy meat.

Traeger Smoked Pulled Pork Butt

There's nothing quite like the irresistible aroma and mouthwatering taste of Traeger smoked pulled pork butt. This recipe is a huge hit for the 4th of July or any summer gathering! It combines the magic of slow smoking with a savory dry rub and a flavorful marinade, resulting in tender, juicy, and flavor-packed pulled pork.

The combination of the marinade's tangy and sweet notes, along with the aromatic blend of spices in the dry rub, elevates the taste of the pork to new heights. This marinade features apple cider vinegar, apple juice, Worcestershire sauce, Dijon mustard, and a medley of spices, adds depth and complexity to the pork's flavor profile. The apple cider vinegar provides a tangy acidity that helps tenderize the meat while imparting a subtle fruity note. The apple juice adds a touch of natural sweetness, complementing the rich and savory flavors.

Meanwhile, the dry rub brings a delightful combination of spices to the party. The mixture of paprika, garlic powder, onion powder, black pepper, and other seasonings infuses the pork with a smoky, aromatic essence that intensifies during the slow smoking process. The brown sugar in the rub caramelizes on the exterior of the pork, creating a delectable crust that adds both texture and a hint of sweetness.

Smoke Magic

As the Traeger smoker works its magic, the low and slow cooking process ensures the pork butt becomes fork-tender, allowing the flavors from the marinade and dry rub to penetrate deep into the meat. The result is a succulent, melt-in-your-mouth pulled pork with a perfect balance of savory, smoky, tangy, and slightly sweet flavors.

Whether you're hosting a backyard barbecue, celebrating a special occasion, or simply indulging in some delicious comfort food, this Traeger smoked pulled pork butt recipe will be a showstopper. Get ready to enjoy the irresistible taste and aroma of the best pulled pork that will leave your guests raving and your taste buds begging for more.

Ingredients

Combine Ingredients in a large bowl, add your pork butt, and turn to coat. Let marinate, turning every few hours or so, in fridge for at least 4 hours. For best results marinate overnight!

For the Marinade

• 1 cup apple cider vinegar
• ½ cup apple juice
• ¼ cup Worcestershire sauce
• ¼ cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons salt
• 2 teaspoons black pepper

Smoked Pulled Pork

• 8-10 pounds Boston butt (pork shoulder) You can also use a pork tenderloin in this recipe, but it will be a bit dryer because it has less fat.
• 2 tablespoons yellow mustard (for binder)
• ¼ cup your favorite pork rub or seasoning

Instructions

1. In a large bowl, whisk together all the marinade ingredients until well combined. And set it aside for now.
2. Then rinse the pork butt under cold water and pat it dry with paper towels. And place the pork butt in a large resealable plastic bag or a shallow dish.
3. Pour the marinade over the pork butt, making sure it's completely coated. I seal the bag or cover the dish with plastic wrap, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
4. Now, it's time to preheat the Traeger pellet grill smoker to 225°F (107°C) according to the manufacturer's instructions. Keep your smoker at 225 degrees F so it can slowly break down the connective tissues!
5. Then, remove the pork butt from the marinade and discard the marinade. Then, pat the pork butt dry with paper towels.
6. To create a binder, apply a thin layer of yellow mustard all over the pork butt. This will help the seasoning stick.
7. Now, generously season the pork butt with my favorite pork rub or seasoning, making sure to cover all sides. (homemade dry rub recipe below)

Easy Traeger Smoked Pulled Pork Butt

Yield: 10 servings

Prep Time: 4 hours

Cook Time: 10 hours

Additional Time: 20 minutes

Total Time: 14 hours 20 minutes

Indulge in the ultimate BBQ experience with this easy Traeger smoked pulled pork butt recipe, delivering mouthwatering flavors and tender, juicy meat. Marinated, savory dry rub and smoked for hours!

Ingredients

• Marinate:
• 1 cup apple cider vinegar
• ½ cup apple juice or orange juice
• ¼ cup Worcestershire sauce
• ¼ cup brown sugar
• 2 tablespoons Dijon mustard
• 2 tablespoons smoked paprika
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 2 teaspoons salt
• 2 teaspoons black pepper
• Dry Rub:
• ¼ cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (optional, for heat)
• For the Pork Butt
• 8-10 pounds Boston butt (pork shoulder) You can also use a pork tenderloin in this recipe, but it will be a bit dryer because it has less fat.
• 2 tablespoons yellow mustard (for binder)
• ¼ cup your favorite pork rub or seasoning

Instructions

1. In a large bowl, whisk together all the marinade ingredients until well combined. And set it aside for now.

1. Then rinse the pork butt under cold water and pat it dry with paper towels. And place the pork butt in a large resealable plastic bag or a shallow dish.
2. Pour the marinade over the pork butt, making sure it's completely coated. I seal the bag or cover the dish with plastic wrap, and let it marinate in the refrigerator for at least 4 hours, preferably overnight.
3. Now, it's time to preheat the Traeger pellet grill smoker to 225°F (107°C) according to the manufacturer's instructions. Keep your smoker at 225 degrees F so it can slowly break down the connective tissues!
4. Then, remove the pork butt from the marinade and discard the marinade. Then, pat the pork butt dry with paper towels.
5. To create a binder, apply a thin layer of yellow mustard all over the pork butt. This will help the seasoning stick.
6. Now, generously season the pork butt with my favorite pork rub or seasoning, making sure to cover all sides.
7. Place the seasoned pork butt directly on the Traeger smoker grates, with the fat cap side up. Then, close the lid and let it smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 200°F (93°C).
8. Once the pork butt reaches 195 degrees F, remove it from the Traeger grill and let it rest for 30 minutes. This allows the juices to redistribute and the meat to become tender.
9. Using two forks or meat claws, shred the pulled pork, discarding any excess fat. The meat should be incredibly tender and easy to pull apart.
10. Finally, serve the Traeger smoked pulled pork butt on soft sourdough buns or as desired. You can also serve it with your favorite barbecue sauce, red sauerkraut or coleslaw for added flavor and texture.

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See Also

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Smoking Pulled Pork Butt

1. Place the seasoned pork butt directly on the Traeger smoker grates, with the fat cap side up. Then, close the lid and let it smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 200°F (93°C).
2. Once the pork butt reaches the desired temperature, remove it from the Traeger grill and let it rest for 30 minutes. This allows the juices to redistribute and the meat to become tender.
3. Using two forks or meat claws, shred the pulled pork, discarding any excess fat. The meat should be incredibly tender and easy to pull apart.
4. Finally, serve the Traeger smoked pulled pork butt on soft sourdough buns or as desired. You can also serve it with your favorite barbecue sauce, red sauerkraut or coleslaw for added flavor and texture.

Smoke Time

Smoking pork butt on a Traeger smoker at 225°F typically takes around 1.5 to 2 hours per pound. However, this is just an estimate and smoking times can vary based on several factors, including the size and shape of the pork butt, the exact temperature of your smoker, and even weather conditions.

Monitor the internal temperature of the pork butt using a meat thermometer. The target internal temperature you’re aiming for is around 195°F to 205°F. When the pork butt reaches this temperature range, it should be tender and easy to shred, giving you that delicious pulled pork texture.

Remember that smoking is a slow and patient process, so give yourself ample time and don’t rush the cooking. It’s also a good idea to factor in some additional time for resting the meat after it’s done cooking. This allows the juices to redistribute throughout the meat, resulting in a more flavorful and moist end product. Resting for about 30 minutes to an hour is usually recommended.

Always use an instant read thermometer! Prioritize the internal temperature and tenderness over strict cooking time guidelines;)

Dry Rub Ingredients

Savory dry rub recipe has a great flavor that pairs well with smoked pork butt:

• ¼ cup brown sugar
• 2 tablespoons paprika
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper (optional, for heat)

Dry Rub Instructions

1. In a bowl, combine all the ingredients for the dry rub.
2. Mix well, ensuring that all the spices are evenly distributed.
3. After rubbing the roast with mustard, Generously apply the dry rub to the pork butt, making sure to cover all sides. Press the rub into the meat to ensure it adheres well.
4. Once the pork butt is thoroughly coated with the dry rub, let it sit at room temperature for 30 minutes to allow the flavors to penetrate the meat.
5. Preheat the Traeger pellet grill smoker to 225°F (107°C) according to the manufacturer's instructions. Keep your smoker at 225 degrees F so it can slowly break down the connective tissues!
6. Place the seasoned pork butt directly on the Traeger smoker grates, with the fat cap side up. Then, close the lid and let it smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 195°F (93°C).
7. Once the pork butt reaches 195 degrees F, remove it from the Traeger grill and let it rest for 30 minutes. This allows the juices to redistribute and the meat to become tender.
8. Using two forks or meat claws, shred the pulled pork, discarding any excess fat. The meat should be incredibly tender and easy to pull apart.
9. Finally, serve the Traeger smoked pulled pork butt on soft sourdough buns. You can also serve it with your favorite barbecue sauce, red sauerkraut or coleslaw for added flavor and texture.

Using a Meat Thermometer to Ensure Perfect Doneness

Achieving the perfect level of doneness is crucial when smoking a pork butt to ensure that it's tender, juicy, and safe to consume. One of the best tools to assist you in this process is a reliable meat thermometer. By measuring the internal temperature of the thickest part of the meat, you can accurately determine when your Traeger smoked pulled pork butt is perfectly cooked.

During the smoking process, the pork butt undergoes a slow transformation as the flavors develop and the collagen breaks down, resulting in tender, pull-apart meat. To ensure that the pork reaches the ideal level of doneness, you'll want to reach an internal temperature of around 200°F (93°C).

When the pork butt approaches the target temperature, it's essential to start monitoring its progress regularly. Insert the meat thermometer into the thickest part of the pork, avoiding contact with any bones, as they can give a false reading. Slowly insert the thermometer into the meat until the tip is in the center, and take note of the temperature reading.

"The Stall"

As the pork cooks, you may encounter a phenomenon known as the "stall." The temperature might plateau for a period, causing concern that the meat is not progressing. However, this is a natural occurrence as the pork butt undergoes moisture evaporation and the collagen breaks down, which actually helps to make the meat tender. Don't be tempted to raise the cooking temperature during the stall. Simply be patient, and eventually, the internal temperature will start rising again.

Once the thermometer reading reaches around 200°F (93°C), you can be confident that your Traeger smoked pulled pork butt is fully cooked and ready to be taken off the smoker. At this temperature, the collagen has broken down completely, resulting in tender, succulent meat that is easy to shred.

Let It Rest Before You Shred It

Remember, it's crucial to allow the smoked pork butt to rest for about 30 minutes after removing it from the smoker. During this resting period, the meat continues to cook internally as the residual heat distributes evenly, and the juices redistribute throughout the meat. This resting time helps ensure that the pulled pork is at its juiciest and most flavorful when it's time to serve.

Cook Time

One of the essential aspects of smoking pork is the low and slow cooking process, allowing the flavors to develop and the meat to become incredibly tender.

For an 8-10 pound pork butt, we're looking at an approximate cook time of 1.5 to 2 hours per pound. This means that it will take around 12-20 hours to achieve the perfect doneness.

During this time, the Traeger smoker will work its magic, infusing the pork butt with smoky goodness and gradually transforming it into a melt-in-your-mouth delicacy. The slow cooking process allows the collagen in the meat to break down, resulting in a tender and succulent pulled pork.

However, it's important to note that smoking times can vary depending on factors such as the size and shape of the pork butt, outdoor temperature, and even the specific Traeger smoker model you're using. It's always best to rely on the internal temperature of the meat to determine when it's done, rather than solely relying on the clock.

Using a meat thermometer inserted into the thickest part of the meat, you can monitor the internal temperature. Once it reaches 295°F (93°C), you can be confident that your Traeger smoked pulled pork butt is perfectly cooked and ready to be enjoyed.

Remember, patience is key when smoking pork butt.

The Right Cut of Meat for Traeger Smoked Pulled Pork

When it comes to making Traeger smoked pulled pork, selecting the right cut of meat is key to achieving that mouthwatering tenderness and flavor.

Boston Butt Roast

The Boston butt, also known as a pork shoulder, is a popular choice for making pulled pork. It comes from the upper shoulder of the pig and contains a good amount of marbling and connective tissue, which translates to a rich and succulent end result. The higher fat content in the Boston butt contributes to the moist and tender texture that pulls apart beautifully. Its well-marbled nature makes it an ideal choice for low and slow cooking methods, such as smoking.

Picnic Roast

The picnic roast, also known as a pork shoulder picnic, is another option for making pulled pork. It comes from the lower portion of the shoulder and has a slightly different texture compared to the Boston butt. The picnic roast is generally leaner and may have a bit more bone in it. While it can still be used to make pulled pork, it may require a little more attention during the cooking process to ensure it becomes tender.

Pork Loin Roast

The pork loin roast, often used for roasting and slicing, differs from the Boston butt and picnic roast in terms of texture and fat content. The pork loin roast comes from the pig's back, and it is a leaner and more tender cut compared to the shoulder cuts. While the pork loin roast is incredibly juicy and flavorful when cooked properly, it is not the best choice for pulled pork.

Serve With

Homemade Soft Sourdough Rolls

Slices of Easy Sourdough Bread for Beginners

BBQ Bacon Baked Beans

Strawberry Walnut Salad

Green Goddess Salad

Grilled Corn on the Cobb

From Scratch Blueberry Pie with Handmade Vanilla Ice Cream!

The Best Deviled Eggs!

Scalloped Potatoes

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SOURCES

National Pork Board

FDA

USDA

Culinary Institute of America