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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.

Smoked Pork Butt shredded and served with mustard bbq sauce
Smoked pork butt is a favorite in Western North Carolina.

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.

holding shredded pork shoulder with tongs

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:

Homemade Creamy Cole Slaw Recipe

Easy Instant Pot BBQ Baked Beans

Smoked Mac & Cheese

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:

Smoked pork butt ingredients and rub
Simple straightforward ingredients for the rub.
  • Pork Butt (Shoulder) 
  • Yellow mustard 
  • Brown sugar 
  • Sea salt 
  • Cracked black pepper 
  • Garlic powder 
  • Dried onion 
  • Paprika 
  • 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.

Pork butt covered in mustard.
Slather the pork butt in mustard.
Pork butt covered in mustard and seasoning.
Add the seasonings.
Pork butt covered in seasonings.
Cover the pork butt completely with rub.

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.

Removing pork butt from Traeger smoker.
Remove the pork shoulder from the smoker.

Remove the bone from the meat and use your hands to shred the meat, removing any fat and gristle as you work.

Shredded Traeger Pulled Pork
Shred the pork shoulder and remove any fat and gristle.

Traeger Pulled pork barbecue served in iron skillet

Also, don’t forget to check out my recipes for pork shoulder brine or this delicious pork shoulder injection.

If you have a Weber Smokey Mountain Smoker, check out my smoked pork butt recipe found over here.

Traeger Pulled Pork

This easy & delicious Traeger Pulled pork goes great on sandwiches and pairs well with your favorite summer bbq side dishes.
5 from 2 votes
Print Pin Rate
Course: BBQ
Cuisine: American
Keyword: smoked traeger pulled pork
Prep Time: 15 minutes
Cook Time: 12 hours
Total Time: 12 hours 15 minutes
Servings: 12 people
Calories: 289kcal
Author: Mark Rogers

Ingredients

  • 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

Instructions

  • 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.

Notes

  • Serve with Carolina Mustard Sauce
  • Wood Pellet Choices: Signature Blend, Apple, Pecan, Cherry

Nutrition

Calories: 289kcal | Carbohydrates: 2g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 2000mg | Potassium: 675mg | Fiber: 1g | Sugar: 1g | Vitamin A: 19IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 3mg

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