How To Make Traeger Pork Butt

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Pulled Pork.  Do I have your attention now?  I am a huge fan of pulled pork for so many reasons like the bark, the flavor, the wood fired fun, the main course and let’s not forget the leftover possibilities.  Ready to fire up the Traeger? Today, we are cooking a bone in pork shoulder and going for that true low and slow experience.

Yield: 10-12 people    Prep Time: 10 Minutes + 20 Minutes Seasoning Rest

Cook Time: 6-8 Hours (time can vary based on pork) PLUS 30-45 Minutes Resting Time

Print Traeger - Pulled Pork - Pork Butt


Preparation Directions:

  1. Wash all tools prior to use
  2. Clean and sanitize all cutting boards and prep surfaces prior to use
  3. Read all manufacturer’s instructions before using grills, or any cooking tools
  4. Clean out Traeger as needed and change drip tray liner
  5. Fill pellet hopper with Reserve Blend Pellets
  6. Set Traeger to 225˚, hit enter and hit ignite

Cooking Directions:

  1. Remove pork from package, pat dry
  2. Trim fat if needed, leaving about ¼ inch fat cap
  3. Carefully split the pork in half making it into a long thin piece of pork
    • Use the natural seam area where they removed the bone
  4. Lightly oil on all sides
  5. Mix Rub-A-Dub and Oink together
  6. Season on all sides
  7. Allow to rest for approx. 20 minutes
  8. When Traeger temp hits 225˚ add the Pork Butt (Fat Cap UP and lay out fully) Load your Traeger WiFire Probe into the thickest part of the pork and set your alarm for 165˚.  Close the lid
  9. Cook for 3-4 Hours OR until internal temperature reaches 165˚
  10. Using Nitrile and heat proof gloves, carefully remove the pork and place into an aluminum disposable pan
  11. Keep WiFire probe in pork
  12. Cover pork with lid or foil and secure tightly
  13. Adjust Traeger temp to 275˚
  14. Place pork back into the Traeger and plug in the WiFire Probe
  15. Cook for and additional 1-2 Hours or until internal temp reaches 204˚ - 205˚
  16. Using Nitrile and heat proof gloves, carefully remove the pork onto a pan and bring into the kitchen.
  17. Keep wrapped and allow to rest for 30-45 Minutes (check after 30 minutes for softness)
  18. Using insulated BBQ gloves with nitrile gloves over them
  19. Carefully unwrap pork and hand shred into desired sized pieces
  20. For easier shredding use bear claws to help shred pork faster and into finer shreds
  21. Reserve some of the braising liquid (pan juices) to add back into the pork
  22. Adjust seasoning if desired and sauce with Fire Honey, High Altitude BBQ Sauce and Low Country BBQ sauce
  23. Devour !!!

Recipe Total Cook Time

  • 3:45    Smoke Time – 225˚
  • 1:15   Covered Time – 275˚
  • :30     Rest Time
  • 5:30    Total Cook Time

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Published on 2/24/2021.

Always follow manufacturer's instructions before using any product.

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