This easy & delicious Traeger Pulled pork goes great on sandwiches and pairs well with your favorite summer bbq side dishes.
You can smoke a whole pork butt and end up with enough meat to feed an army.
Smoked pork butt is a huge hit in the Southeast, especially in Western North Carolina.
Get your Traeger smoker going. It’s time to smoke some butt.
Why is pork butt such a popular cut for smoking?
Pork butt is great because it has fat throughout. That means that while the meat slowly smokes, the fat will keep it moist and impart flavor into the meat. Pork butt can also be found rather inexpensively, meaning you can feed a large crowd for very little money.
What goes good with smoked pulled pork?
Smoked pork is so good with coleslaw, potato salad, baked beans, and a slew of other summer side dishes. Here are a couple of side dish favorites from the site:
Of course, you will also want a good pairing sauce which I highly recommend the Carolina Mustard Sauce on our website.
What are the ingredients to make smoked pulled pork?
You do not need anything fancy for this smoked pork butt recipe. This is a simple, straightforward recipe that you’ll love making over and over again. Here’s what you’ll need:
- Pork Butt (Shoulder)
- Yellow mustard
- Brown sugar
- Sea salt
- Cracked black pepper
- Garlic powder
- Dried onion
- Ground mustard
How do you make this Traeger Pulled Pork?
The first thing you want to do is set your smoker to 225 degrees F.
Next, use a paper towel to wipe down the pork butt to remove excess moisture and bone fragments.
Trim the fat to a ¼ inch thickness.
Mix the brown sugar and seasonings in a small bowl.
Cover the pork butt in yellow mustard and then cover in the spice mixture.
Place in the center of the smoker, cover and smoke until the internal temperature reaches 195 – 205 degrees F.
Remove from the smoker and double wrap in aluminum foil. Allow the meat to rest for 1 hour before shredding.
Remove the bone from the meat and use your hands to shred the meat, removing any fat and gristle as you work.
Traeger Pulled Pork
- 8-10 pound Pork Butt Shoulder
- ½ cup yellow mustard
- ⅓ cup brown sugar
- 3 tablespoons sea salt
- 2 tablespoons cracked black pepper
- 2 tablespoon garlic powder
- 1 tablespoon chopped dried onion
- 1 tablespoon paprika
- 1 tablespoon ground mustard
- Preheat smoker to 225° F
- Wipe down the pork butt with a paper towel to remove any moisture or bone fragments. Trim fat covering to within ¼ inch thickness
- Mix together dry ingredients in a small bowl
- Slather yellow mustard over the entire pork butt and season the entire pork butt with rub blend
- Place pork directly on grates, centered within the smoker. Close the lid and smoke the pork until you have an internal temperature between 195-205° F.
- Remove the pork shoulder from the smoker and double wrap in aluminum foil and allow to rest for at least an hour before shredding
- Pull the bone from the pork and shred with your hands, discard any chunks of internal fat or gristle.
- Serve with Carolina Mustard Sauce
- Wood Pellet Choices: Signature Blend, Apple, Pecan, Cherry