Traeger BBQ Pulled Pork
ID: 7f043170...
An incredibly juicy and flavorful smoked pulled pork recipe. By smoking pork butt at 275°F, wrapping it with sweet glaze ingredients, and re-incorporating defatted pan juices, you get perfectly tender, sweet, and smoky barbecue.
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🍳 Cooking Flow
Trim the pork butt and apply yellow mustard as a binder. → Season generously with Honey Hog Rub and let it sweat for 15 minutes. → Smoke at 275°F with hickory pellets until the internal temperature hits 165°F and bark is set. → Place in a foil pan topped with butter, brown sugar, and Honey Hog Hot Rub, cover tightly, and cook until probe-tender (around 200°F-202°F). → Shred the pork, discard the bone, and mix with its own defatted pan juices and a final dusting of seasoning.
Cooking Steps
Brief Cooking Order
Trim the pork butt and apply yellow mustard as a binder. → Season generously with Honey Hog Rub and let it sweat for 15 minutes. → Smoke at 275°F with hickory pellets until the internal temperature hits 165°F and bark is set. → Place in a foil pan topped with butter, brown sugar, and Honey Hog Hot Rub, cover tightly, and cook until probe-tender (around 200°F-202°F). → Shred the pork, discard the bone, and mix with its own defatted pan juices and a final dusting of seasoning.
Introduction
An incredibly juicy and flavorful smoked pulled pork recipe. By smoking pork butt at 275°F, wrapping it with sweet glaze ingredients, and re-incorporating defatted pan juices, you get perfectly tender, sweet, and smoky barbecue.
Step 1
Trim any loose, hanging fat from the pork butt and inspect the meat for any small bone shards near the joint.
Step 2
Apply a light coat of yellow mustard all over the pork butt to act as a binder for the rub.
Step 3
Season all sides of the pork butt generously with Meat Church Honey Hog Rub. Let the meat rest for 15 minutes until the rub looks wet and adheres to the meat.
Step 4
Preheat your Traeger grill to 275°F (135°C) with hickory pellets. Insert a meat thermometer probe into the thickest part of the pork butt.
Step 5
Place the pork butt on the grill and smoke until the internal temperature reaches around 165°F (approximately 5 to 6 hours) and a beautiful dark bark has formed.
Ingredients List
Important Notes
Pork butt is incredibly resilient and forgiving, making it the perfect cut of meat for beginners practicing barbecue.
Using a bone-in pork butt is preferred because it holds its shape much better than a boneless cut during the long cook.
Cooking at 275°F is a great sweet spot that speeds up the cook time slightly without losing any tenderness or quality.
Adding a finishing dust of raw seasoning at the very end wakes up the taste buds and balances the unseasoned meat from the center of the roast.
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