Go Back
–+ servings
Traeger smoked pork butt being pulled apart with claws to make Traeger pulled pork.
Print Recipe
5 from 3 votes

Traeger Smoked Pork Butt (Pulled Pork)

Learn how to choose the right cut of meat, make the perfect dry rub, and cook a Traeger Smoked Pork Butt until it's fall-apart tender and juicy!
Prep Time15 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Barbecue, Smoker
Cuisine: American
Servings: 8
Calories: 339kcal
Author: Debi Morgan | Quiche My Grits

Equipment

Ingredients

Pork Butt

  • 4 pound bone-in Boston butt (pork shoulder)
  • ⅛ cup yellow mustard

Dry Rub

  • ¼ cup brown sugar
  • 1 teaspoon black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dry mustard
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 2 teaspoons smoked paprika
  • 2 Tablespoons instant coffee granules

Instructions

  • Pour hickory or mesquite wood pellets into the hopper of your Traeger pellet grill.
  • Preheat smoker to 225º F.
  • Pat pork butt dry with paper towels. Place on a sheet pan or cutting board. Rub entire surface of meat with yellow mustard. This serves as a binder for the dry rub.
    4 pound bone-in Boston butt (pork shoulder) , ⅛ cup yellow mustard
  • Mix dry rub ingredients together in a large bowl. Rub generously into all areas of the Boston butt.
    ¼ cup brown sugar, 1 teaspoon black pepper, 1 teaspoon sea salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dry mustard, 1 teaspoon ground cumin, 1 teaspoon chili powder, 2 teaspoons smoked paprika, 2 Tablespoons instant coffee granules
  • Place pork butt directly on the grill grates of the smoker (fat side up) and insert meat thermometers or probes.
  • Close lid of smoker. Cook meat at 225 degrees F until it reaches an internal temperature of 150 to 170º F (or whenever it stalls for a long period of time).
  • Wrap pork in aluminum foil and return to smoker. Reinsert the thermometer probes. Continue to cook meat until it reaches and internal temperature of 200º F.
  • Take meat off of smoker and leave in aluminum foil. Rest pork butt for 1 hour.
  • Remove foil and pull meat apart with giant claws or two forks by pulling in different directions. Serve with your favorite barbecue sauce and sides.

Notes

  • Plan ahead and schedule at least 2 hours of cooking time for each pound of meat.
  • Choose a quality cut of meat with good marbling.
  • Prep the meat with a flavor-filled dry rub.
  • Invest in a good meat thermometer.
  • Don't rush the smoking process (unless you want to beat the stall by wrapping meat in aluminum foil).
  • Smoke the Boston butt low and slow.
  • Drizzle the pan juices over the meat to keep it juicy.
  • Get storage tips and helpful instructions on the blog.

Nutrition

Calories: 339kcal | Carbohydrates: 9g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Sodium: 489mg | Potassium: 861mg | Fiber: 1g | Sugar: 7g | Vitamin C: 0.1mg | Calcium: 49mg | Iron: 3mg