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Pellet Grill Life

Smoked Pulled Pork on Traeger: Easy Pork Butt Recipe

·12 min read
Prep: 20 minutes
Cook: 10-12 hours
Total: 10-12 hours 20 minutes
Servings: 12-15 servings
Difficulty: Medium

Smoked pulled pork is one of the most rewarding things you can cook on a Traeger® pellet grill, and it is far more forgiving than brisket. Pork butt (also called Boston butt) is loaded with intramuscular fat and connective tissue that breaks down during a low-and-slow cook, transforming a tough cut into tender, shreddable meat with a deep smoky bark. The fat content means it is almost impossible to dry out, which makes it the perfect recipe for anyone new to long cooks on a pellet grill.

This recipe produces enough pulled pork to feed a crowd — an 8 to 10-pound pork butt yields about 5 to 6 pounds of finished pulled pork, enough for 12 to 15 sandwiches. It freezes beautifully, too, so you will have easy meals for weeks.

Why Pork Butt Is the Best Cut for Pulled Pork

Pork butt is not actually from the rear of the pig. It comes from the upper portion of the shoulder, and it is the ideal cut for pulled pork for several reasons:

  • High fat and collagen content — Pork butt is laced with intramuscular fat and connective tissue that renders during the long cook, naturally basting the meat from the inside. This is why it stays moist even after 12 hours on the smoker.
  • Extremely forgiving — Unlike brisket, where a few degrees can mean the difference between tender and tough, pork butt has a wide doneness window. Anywhere from 200 to 210°F internal will give you great results.
  • Affordable — Pork butt regularly costs $2 to $3 per pound, making it one of the cheapest proteins for feeding a large group.
  • Large yield — A single 8 to 10-pound pork butt feeds 12 to 15 people, making it perfect for parties, game days, and family gatherings.

Equipment You Will Need

Ingredients

  • 1 bone-in pork butt (8-10 lbs) — bone-in cooks more evenly and adds flavor. The bone slides out clean when the pork is done, which is a handy doneness indicator.
  • 2 tablespoons yellow mustard — binder for the rub. Burns off completely; you will not taste it.
  • 1/4 cup brown sugar — caramelizes into the bark for sweetness and color.
  • 2 tablespoons smoked paprika — builds color and smoky depth.
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon chili powder — gentle warmth.
  • 1 teaspoon cumin — earthy undertone.
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • Apple cider vinegar — for spritzing. Adds tang and keeps the surface moist.
  • 1/2 cup apple juice — added to the wrap for steaming and moisture.

Step-by-Step Instructions

Step 1: Trim and Prep the Pork Butt (15 Minutes)

Pork butt needs minimal trimming compared to brisket. The fat marbling throughout the cut does the heavy lifting during the cook.

  1. Remove the pork butt from its packaging and pat it completely dry with paper towels.
  2. Trim any large, hard fat caps down to about 1/4 inch. Focus on thick, white deposits of hard fat that will not render at smoking temperatures. Leave the intramuscular fat and smaller fat areas intact.
  3. If there is a thick fat cap on one side, score it in a crosshatch pattern with a sharp knife. This helps the rub penetrate and the fat render.
  4. Apply a thin coat of yellow mustard over all surfaces. This acts as a binder so the rub sticks.

Step 2: Apply the Dry Rub (5 Minutes)

  1. Mix the brown sugar, smoked paprika, garlic powder, onion powder, chili powder, cumin, salt, and pepper in a bowl or shaker.
  2. Apply the rub generously over the entire surface — top, bottom, sides, and into every crevice and fold. Pork butt is a thick cut that absorbs a lot of seasoning, so do not hold back.
  3. For deeper flavor: Apply the rub the night before and refrigerate the seasoned pork butt uncovered overnight. The salt will penetrate deeper into the meat, and the dry air of the refrigerator helps form a tacky pellicle that grabs smoke better.
  4. If cooking same-day, let the seasoned pork butt sit at room temperature for 30 minutes while the grill preheats.

Step 3: Smoke at 225°F (6-8 Hours)

  1. Fill the hopper with cherry pellets or apple pellets. Both fruit woods are excellent with pork. Cherry adds sweetness and a reddish hue to the bark; apple is lighter and more subtle.
  2. Set the Traeger® to 225°F and preheat for 15 minutes.
  3. Place the pork butt fat-side up on the grill grates. The fat will slowly render and baste the meat during cooking.
  4. Insert a leave-in probe (like the MEATER Plus) into the thickest part of the meat, avoiding the bone.
  5. Close the lid and smoke. Do not open the grill for at least 3 hours to maximize smoke absorption.
  6. After 3 hours, spritz the surface with apple cider vinegar every 90 minutes. This keeps the bark moist, adds flavor, and may help with bark development.
  7. Continue smoking until the internal temperature reaches 165°F. This typically takes 6 to 8 hours total.

At this point, the bark should be a deep, dark mahogany. The surface should feel firm and dry to the touch. The meat may have entered or passed through the stall (the temperature plateau between 150 and 170°F caused by evaporative cooling).

Step 4: Wrap and Finish to 203°F (3-4 Hours)

Wrapping breaks through the stall and helps the pork butt finish faster while retaining moisture.

  1. Remove the pork butt from the grill when the internal temperature hits 165°F.
  2. Lay out two large overlapping sheets of heavy-duty aluminum foil (or butcher paper for a slightly firmer bark).
  3. Place the pork butt in the center and pour 1/2 cup of apple juice over the top.
  4. Wrap tightly, sealing all edges so no liquid escapes.
  5. Return the wrapped pork butt to the grill at 225°F, seam-side down.
  6. Cook until the internal temperature reaches 203°F and a probe slides in with zero resistance. This phase typically takes 3 to 4 more hours.

The probe test matters more than the exact temperature. If the probe meets any resistance at 203°F, keep cooking. If it slides in like butter at 198°F, pull it off.

Step 5: Rest and Pull (1-3 Hours Rest + 15 Minutes Pulling)

The rest is not optional. It makes a significant difference in the final texture and juiciness.

  1. Remove the wrapped pork butt from the grill.
  2. Place it in an insulated cooler lined with a towel on the bottom. Cover with another towel and close the lid.
  3. Rest for a minimum of 1 hour. Two to three hours is even better. The pork will stay above 140°F for up to 4 hours.
  4. When ready to serve, unwrap the pork butt. Save all the juices from the wrap — you will use these later.
  5. The bone should slide out cleanly with almost no effort. If it does not, the pork may need more cooking.
  6. Using two forks, bear claws, or heat-resistant gloves, pull the pork apart into shreds. Pull with the grain in large sections first, then break into smaller pieces. Leave some chunky pieces for texture variety — do not shred it into mush.
  7. Discard any large chunks of unrendered fat.
  8. Pour the reserved juices over the shredded pork and toss to coat. This adds moisture and concentrated pork flavor.

Pro Tips for the Best Pulled Pork

  • Cook to probe feel, not temperature. The magic number is 203°F, but every pork butt is different. Trust the probe test: zero resistance means it is done.
  • Apply the rub the night before. An overnight dry brine (salt plus rub) makes a noticeable difference in flavor penetration and bark formation.
  • Use fruit wood pellets for pork. Cherry and apple are the gold standard. Hickory works but can be intense on a 12-hour cook. Mesquite is too strong for pork.
  • Save the juices. The liquid in the wrap is concentrated pork flavor. Pouring it over the pulled pork is the difference between good and outstanding.
  • Do not rush the rest. A pork butt that rests for 2 hours in a cooler will be noticeably more tender and juicy than one served immediately.
  • Freeze in portions. Vacuum-seal or bag the pulled pork in 1-pound portions for easy weeknight meals. It reheats perfectly.

Serving Suggestions

Pulled pork is incredibly versatile. Here are the best ways to serve it:

  • Classic sandwiches — Pile pulled pork on brioche buns with coleslaw and pickles.
  • Tacos — Fill corn tortillas with pulled pork, pickled onions, cilantro, and a lime crema.
  • Loaded nachos — Layer over tortilla chips with smoked queso, jalapenos, and sour cream.
  • Mac and cheese topping — Pile pulled pork on top of smoked mac and cheese for the ultimate comfort meal.
  • Breakfast hash — Mix leftover pulled pork with diced potatoes, peppers, and a fried egg.

Variations to Try

Vinegar-Based Carolina Pulled Pork

After pulling, toss the pork with a sauce made from 1 cup apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon red pepper flakes, and 1/2 teaspoon salt. Serve on buns with coleslaw. This is the classic Eastern North Carolina style.

Spicy Chipotle Pulled Pork

Add 2 to 3 chopped chipotle peppers in adobo sauce to the rub. After pulling, mix with the adobo sauce from the can for a smoky, spicy twist that is perfect for tacos.

Honey Garlic Pulled Pork

Replace the chili powder and cumin in the rub with 2 tablespoons of honey powder. After pulling, toss with a sauce of 1/4 cup honey, 3 minced garlic cloves, 2 tablespoons soy sauce, and 1 tablespoon sesame oil.

Frequently Asked Questions

Should I use bone-in or boneless pork butt for pulled pork?

Bone-in is the better choice. The bone conducts heat into the center of the roast, promoting more even cooking. It also adds flavor to the surrounding meat during the long cook. When the pork is done, the bone slides out cleanly — a useful indicator that the meat is fully cooked.

What is the stall and how long does it last on pork butt?

The stall occurs when evaporative cooling from the meat's surface balances the heat from the grill, causing the internal temperature to plateau between 150 and 170°F. On a pork butt, the stall can last 2 to 4 hours if you do not wrap. Wrapping in foil or butcher paper breaks through the stall by trapping heat and moisture.

How long does pulled pork take per pound on a Traeger?

At 225°F, plan for approximately 1.5 to 2 hours per pound. An 8-pound pork butt will take roughly 12 to 16 hours total, including the stall. Wrapping at 165°F shortens the cook by 2 to 3 hours. Always cook to internal temperature (203°F) rather than time.

How do I pull pork properly without shredding it too fine?

Use two forks or bear claws and pull with the grain of the meat in large sections first. Then break those sections into smaller pieces by hand. Do not over-shred into mush. You want a mix of larger chunks and shreds for texture variety.

How long does leftover pulled pork last and how do I store it?

Refrigerated in an airtight container with juices poured over the top, pulled pork keeps for 4 to 5 days. It freezes exceptionally well for up to 3 months in vacuum-sealed bags. Reheat in a foil pan with a splash of apple juice, covered with foil, at 250°F for 30 to 45 minutes.

Monitor Your Pork Butt Overnight

The MEATER Plus wireless thermometer lets you track your pork butt's internal temperature from your phone — even from another room. No wires, no guessing.

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What to Cook Next

Now that you have mastered pulled pork, try these related recipes:

Browse all of our Traeger® recipes for more inspiration.