Traeger Smoked Pulled Pork Recipe
Want to make pulled pork on yrou Traeger? This recipe gurantees you end up with super juicy and fall apart pork. It is simple and perfect for a cookout, family dinner and to feed a large crowd.
Equipment
- Traeger Smoker with hardwood pellets
- Meat claw
- Sharp knife
- Aluminum foil
- spray bottle
- Container Pestle & Moter or food processer
- paper towels
- Heatproof dish
Ingredients
- 5-8 lbs Pork butt 5 – 8 pounds
- 2 tbsp Mustard to coat the pork butt
- BBQ Sauce I reccomend Lilli Q
- Apple Juice to sprtiz the pork with this is optional
- 1 cup BBQ Rub or use my recipe below to make your own rub
Homemade Pulled Pork Rub
- 3 tbsp Brown sugar
- 3 tbsp Sea salt
- 2 tbsp Black pepper
- 1 tbsp Onion powder
- 1 tbsp Garlic powder
- 3 tbsp Paprika
- 1 tsp Chili powder
Instructions
- First trim the pork butt. leave at least 1/4 of an inch of fat. This will protect the meat from drying out while cooking. After trimming, we will score through the fat cap in a diamond pattern
- In a bowl, mix all the rub ingredients. You can always buy your own dry rub or use your own recipe. It’s up to you.
- Coat your pork butt with your choice of oil, or mustard, Once well coated, generoualy apply the rub
- Add your pellets to the hopper, start the Traeger pellet grill and put it on the "Smoke" setting and leave the lid open.
- When you see the Traeger producing thick white smoke, let it run for about 5 minutes until the smoke turns more of a clearish blue color.
- Next, set the temperature to 225°F. Fill an aluminum pan with water pan if you want to add extra moisture, and place it on the far left side of the Traeger pellet grill.
- Once the smoker has reached temperature place the pork butt fatty side down in and smoke for 1.5 hours per pound.
- Place the internal theromemters probes in the pork, make sure you dont touch any bones
- Set a time for 2.5 hours and close the lid. Every 30 minutes sprtiz exterior of the meat with apple juice
- You’ll see that the internal temperature rises to 145°F in a few hours, but then the cooking process may slow down. When the internal temperature of the pork butt hits about 145-155°F, remove it from the Traeger and wrap it in aluminum foil. Replace the thermometer and place back in the pellet grill.
- When you reach a temperature of 195°‒203°, take the pork out of the smoker. Let the meat rest in a aluminum pan for 30 minutes, you can unwrap it or leave it wrapped.
- Shred your pork using bear claws or a pair or forks. If you find any large pieces of fat or bone throw them out.
- Taste the pulled pork and season it your liking. You add salt to taste ,vinegar to add some acidity and BBQ sauce