Easy Traeger Smoked Pulled Pork Butt Recipe – Best BBQ

Enjoy the BEST BBQ with this easy Traeger smoked pulled pork butt recipe, delivering savory smokey flavors and tender juicy meat!

There’s just nothing like that incredible smell and taste of Traeger smoked pulled pork butt…. Seriously, it’s a huge hit for the Fourth of July or any summer get-together! This recipe brings together the awesome power of slow smoking with a super flavorful marinade and a savory dry rub! The result? Tender, juicy, pulled pork bursting that’s loaded with flavor.

It all starts with the marinade! Its tangy and sweet flavors, with the the dry rub spices, really take this pork butt to the next level… I’m talking apple cider vinegar, apple juice, Worcestershire sauce, Dijon mustard, and the best spices.

The apple cider vinegar adds a tangy acidity that really helps tenderize the meat, and the apple juice adds natural sweetness that balances out the savory flavors. Then there’s the dry rub… It’s packed with a delightful mix of spices like paprika, garlic powder, onion powder, and black pepper to infuse your pork butt with a savory smoky flavor that gets even better it slowly smokes. Plus, the brown sugar in the rub caramelizes on the outside of the pork for an amazing crust for texture and sweetness.

Smoke Magic

Once that Traeger smoker starts doing its thing, the low and slow cooking process ensures your pork butt becomes absolutely fall-apart tender. This gives all those awesome flavors from the marinade and dry rub plenty of time to really soak deep into the meat. What you end up with is succulent, melt-in-your-mouth pulled pork that has this perfect balance of savory, smoky, tangy, and subtly sweet flavors.

Whether you’re throwing a backyard barbecue, celebrating something special, or just craving some seriously delicious comfort food, this Traeger smoked pulled pork butt recipe is gonna be a showstopper. Get ready to enjoy the irresistible taste and aroma of the best pulled pork – it’ll have your guests raving and your taste buds begging for more!

Key Ingredients for Perfect Pulled Pork

Getting that melt-in-your-mouth, flavorful pulled pork requires a few star ingredients. Here’s what makes them essential and some tips for first-timers:

Boston Butt (Pork Shoulder): This is the undisputed champion for pulled pork. Its generous marbling and connective tissues break down beautifully during the long smoking process, resulting in incredibly tender and juicy meat.

The fat content is crucial for moisture and flavor. While you can use pork tenderloin, it’s much leaner and will result in a drier product. For your first time, stick with the Boston butt for the best results. Don’t trim too much fat off before smoking! The fat cap (the thick layer of fat on one side) should be left mostly intact and placed facing up on the smoker. It will render down and baste the meat as it cooks.

Apple Cider Vinegar & Apple/Orange Juice (for the Marinade): These acidic liquids are more than just flavor enhancers; they’re tenderizers!

Acidity helps to break down tough fibers in pork meat, for a more tender smoked pork butt. And fruit juice adds subtle sweetness, and fruity notes, that complements the smoky flavor! Don’t skip the marinating step… Even 4 hours of marinating makes a difference, but overnight (12-24 hours) is best for max flavor penetration and tenderness.

Brown Sugar (in Marinade and Rub): This sweet secret weapon plays multiple roles in developing the perfect crust and flavor.

Brown sugar helps create a beautiful, caramelized “bark” on the outside of the pork during smoking. It also balances the savory and smoky flavors, adding a touch of sweetness that makes the pork incredibly appealing. Don’t be shy with the dry rub! Generously coat all sides of the pork butt. The sugar in the rub will melt and contribute to that fantastic crust.

Smoked Paprika & Chili Powder (in Marinade and Rub): These spices are essential for building layers of smoky depth and a subtle warmth.

Smoked paprika, as the name suggests, brings an instant smoky aroma and flavor even before the pork hits the smoker. Chili powder adds a foundational warmth and earthiness, rounding out the flavor profile. Good quality spices make a difference. If you can, use freshly opened spice jars for the most potent flavor.

Yellow Mustard (as a Binder): While you won’t taste it in the final product, yellow mustard is a crucial binding agent for your dry rub.

The mustard creates a thin, tacky surface on the pork that allows the dry rub to adhere evenly and form that delicious bark during smoking.

Apply a thin, even layer of mustard. You don’t need a lot, just enough to coat the entire surface of the pork butt before applying the rub.

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)

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 Instructions

1. In a bowl, combine all the brown sugar, paprika, kosher salt, black pepper, garlic powder, onion, dried oregano, and cayenne pepper (optional, for heat) 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

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) in the thickest part of the meat.

When the pork butt approaches 200 degrees F, it’s essential to start monitoring its progress regularly. Insert the meat thermometer into the thickest part of the pork. Slowly insert the thermometer into the meat until the tip is in the center.

“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, 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. Patience is key when smoking pork butt.

Serve Your Smoked Pork Butt With

Smoked pulled pork goes great on these Soft Sourdough Rolls and I love to serve it with a side of BBQ Bacon Baked Beans!!! And don’t forget to leave room for dessert! A perfectly sweet Blueberry Pie with Handmade Vanilla Ice Cream top it off perfectly!

I want to know what YOU think… Please leave a review!

Easy Traeger Smoked Pulled Pork Butt

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!

5 from 6 votes

Print Pin Rate

Course: Meats

Cuisine: American

Prep Time: 4 hours hours

Cook Time: 10 hours hours

Additional Time: 20 minutes minutes

Total Time: 14 hours hours 20 minutes minutes

Servings: 10 servings

Author: Juliea Huffaker

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Ingredients

• Marinate:
• 1 cup apple cider vinegar
• 1/2 cup apple juice or orange juice
• 1/4 cup Worcestershire sauce
• 1/4 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:
• 1/4 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
• 1/4 cup your favorite pork rub or seasoning

Instructions

• In a large bowl, whisk together all the marinade ingredients until well combined. And set it aside for now.
• 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.
• 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.
• 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!
• Then, remove the pork butt from the marinade and discard the marinade. Then, pat the pork butt dry with paper towels.
• To create a binder, apply a thin layer of yellow mustard all over the pork butt. This will help the seasoning stick.
• Now, generously season the pork butt with my favorite pork rub or seasoning, making sure to cover all sides.
• 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).
• 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.
• 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.
• 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.