Traeger Pulled Pork

5 from 1 vote

Traeger Pulled Pork is an excellent way to impress guests with your Traeger grill skills. It's easy to cook, feeds a large group, and can be customized with a variety of flavors. A pork butt is a foolproof choice to wow your guests with its versatility.

Prep Time15

Cook Time8

Resting Time1

Total Time9 15

Course: Main Course

Servings: people

Equipment

1 Traeger Timberline XL
1 Sharp Knife (Messermeister Kendrick BBQ 8 in)
1 Aluminum Pan
1 Fat Separator

Ingredients

8 lbs Pork Butt
4 tbsp Smoked Q Rock's Honey Chipotle Spice Blend
8 oz Dr. Pepper
1/4 cup brown sugar
6 tbsp unsalted butter

Instructions

For this recipe, I ran my Traeger Timberline XL at 225º with the Super Smoke function for the first hour.
While the smoker comes to temp, I used a sharp knife to score the fat cap. Making 1/8-1/4 inch deep cuts in a diagonal pattern across the entire fat cap
Here I used the Smoked Q Honey Chipotle spice blend, seasoning the top, bottom, and all sides with a generous coating
For the first hour, I ran this recipe at 225º with the Super Smoke function turned on – fat side up. After the first hour, I turned the temperature up to 275º and cooked for another 4 hours until it reached 170º internal temperature.
After hitting 170º I moved the pork butt to an aluminum pan, fat side down. Next, I poured approximately 8 oz of Dr. Pepper on top of the pork butt. Then I placed ¼ cup of brown sugar on top of the pork as well as 5 tbsp of unsalted butter. Then I wrapped the pan with aluminum foil and cooked for another 3 hours until I reached an internal temperature of 203º.
After reaching the desired temperature I pulled the pan off the smoker and let rest for an hour. Once rested, I poured the juice into a fat separator for later use. Next, I removed the bone and then, using my hands, shredded the meat into pulled pork. Once it was pulled, I added some more of the Smoked Q Honey Chipotle spice blend and also re-added some of the collected juice.

Nutrition