Traegers Traditional Smoked Pulled Pork
Smoke it low, smoke it slow. Perfect pulled pork is worth the wait, and this versatile BBQ meat can be served any way you like.
Ingredients (Serves 8):
6-9 lb bone-in pork shoulder
2 Cup Apple Cider
For the best results we recommend:
Traeger Pork & Poultry Rub
Traeger 'Que BBQ Sauce
Traeger Pink Butchers Paper
Directions:
1: When ready to cook, set Traeger temperature to 250F and preheat, lid closed for 15 minutes.
2: While the Traeger comes to temperature, trim excess fat off pork butt.
3: Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes.
4: Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160F, about 3 to 5 hours.
5: Remove the pork butt from the grill.
6: On a large baking sheet, stack Traeger Pink Butchers Paper on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the Traeger Pink Butchers Paper to create a wider base. Place the pork butt in the center on the paper, then bring up the sides of the paper a little bit before pouring the apple cider on top of the pork butt. Wrap the Traeger Pink Butchers Paper tightly around the pork, ensuring the cider does not escape.
7: Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204F, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.
8: Remove from the grill. Allow the pork to rest for 45 minutes in the Traeger Pink Butchers Paper packet.
9: Remove the pork from the paper and pour off any excess liquid into a fat separator.
10: Place the pork in a large dish and shred the meat, removing and discarding the bone and any excess fat. Add separated liquid back into pork and season to taste with additional Traeger Big Game Rub. Optionally, add Traeger 'Que BBQ Sauce or your favorite BBQ sauce to taste.
11: Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. Enjoy!
Ingredients (Serves 8):
6-9 lb bone-in pork shoulder
2 Cup Apple Cider
For the best results we recommend:
Traeger Pork & Poultry Rub
Traeger 'Que BBQ Sauce
Traeger Pink Butchers Paper
Directions:
1: When ready to cook, set Traeger temperature to 250F and preheat, lid closed for 15 minutes.
2: While the Traeger comes to temperature, trim excess fat off pork butt.
3: Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes.
4: Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160F, about 3 to 5 hours.
5: Remove the pork butt from the grill.
6: On a large baking sheet, stack Traeger Pink Butchers Paper on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the Traeger Pink Butchers Paper to create a wider base. Place the pork butt in the center on the paper, then bring up the sides of the paper a little bit before pouring the apple cider on top of the pork butt. Wrap the Traeger Pink Butchers Paper tightly around the pork, ensuring the cider does not escape.
7: Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204F, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt.
8: Remove from the grill. Allow the pork to rest for 45 minutes in the Traeger Pink Butchers Paper packet.
9: Remove the pork from the paper and pour off any excess liquid into a fat separator.
10: Place the pork in a large dish and shred the meat, removing and discarding the bone and any excess fat. Add separated liquid back into pork and season to taste with additional Traeger Big Game Rub. Optionally, add Traeger 'Que BBQ Sauce or your favorite BBQ sauce to taste.
11: Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. Enjoy!
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