With shreds of succulent pork in a rich BBQ sauce, this is the ultimate smoked pork butt recipe. This Traeger pulled pork is not hard to make (I promise!), and the results are unparalleled. You end up with juicy, tender pulled pork with a smoky sweet flavor. It’s perfect for feeding a crowd at your next barbecue.
A few easy techniques make this smoked pork butt recipe foolproof. First, the pork gets rubbed with a flavor-packed spice rub. Next, the pork butt is smoked directly on the smoker grates, infusing it with smoke flavor. Finally, the pork is finished cooking in a dutch oven or heavy lidded pot in a mixture of barbecue sauce and apple cider vinegar. This allows the pork to braise, turning it succulent and juicy, not dry.
Spice rub ingredients:
The spice rub gives not only lends an incredible flavor, but it also creates an irresistible crust on the pork when cooked. For the most flavor, rub the pork butt with the spice rub a day or two before smoking. This rub is made with simple pantry ingredients, including:
- smoked paprika
- brown sugar
- chili powder
- cumin
- celery seeds
- oregano
- black pepper
- salt
How to make Traeger pulled pork:
- Combine all of the ingredients for the spice rub. Rub a 5-6 pound boneless pork butt with the seasonings, and refrigerate it for 12 hours (or for up to 2 days).
- Smoke the pork butt at 250˚F (120˚C) until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours. Remove the pork from the smoker and transfer it to a dutch oven (or you can use a heavy lidded pot or even a slow cooker!). Increase the temperature of the smoker to 325˚F (162˚C) OR preheat the oven to 325˚F.
- Drizzle the shoulder with barbecue sauce and apple cider vinegar, and dot it with butter. Cover the pot and place it back on the smoker or in the oven. Cook until the internal temperature of the pork reaches 195-205˚F (90-96˚C), about 1 ½-2 ½ hours longer.
- Transfer the pork to a cutting board and let it cool slightly. Shred the pork using two forks. Skim off most of the fat from the sauce in the pot. Scrape the pulled pork back into the pot and toss in the sauce to coat.
Serving suggestions
You can serve this BBQ Traeger pulled pork in on its own or in buns. I love to pair it with this Skillet Cornbread and this Red Cabbage & Sweet Corn Slaw. It’s the ultimate summertime feast!
FAQs
Pork butt is actually part of the pork shoulder. The butt, also called “Boston butt,” is just located higher on the front leg (confusingly, pork butt has nothing to do with the rear of the pig—that’s the ham). Pork shoulder and pork butt are both tough and fatty, making them perfect for slow cooking, but the butt tends to have more marbling, making it my preferred choice for smoking. The butt also has a more uniform, rectangular shape meaning it cooks more evenly. For this recipe, you’ll need a 5 to 6 pound boneless butt, but the recipe is flexible and can be adjusted for a bigger or smaller cut.
Yes! The pulled pork can be refrigerated for up to 1 week or frozen for up to 3 months. Reheat it gently until warmed through.
I prefer the flavor of apple wood when smoking pork butt, but any wood chips or pellets will work.
It will take about 5-7 hours to smoke a five- to six-pound pork butt on a Traeger (or other smoker), depending on the size of the butt.
The pork butt will be done cooking when the internal temperature reads 195-205˚F (90-96˚C). Let the pork cool slightly, then shred it using two forks into pulled pork.
It's best to smoke a pork butt fat side up. The fat will slowly baste the meat as it cooks, preventing the meat from drying out.
Tips for this recipe:
- You’ll need a smoker for this recipe (I love my Traeger, but the recipe will work on any smoker!).
- Shop for a 5-6 pound boneless pork butt. However, the recipe is flexible! If your cut is slightly smaller or bigger don’t sweat it. If you’re feeding a big crowd, you can even use a 8-10 pound pork butt, but you’ll likely need to increase the cooking time.
- A good meat thermometer is key when smoking, or you can use a grill probe.
- I prefer the flavor of apple wood when smoking pork, but any wood chips or pellets will work.
- The pork is finished in a dutch oven (I have this 5-quart model), which allows it to braise, turning juicy and succulent. If you don't have a dutch oven you can use a heavy lidded pot. Another option is to finish it in a slow cooker! Transfer the pork to a slow cooker, add the barbecue sauce, vinegar and butter, then cook on high until tender.
- Serve the pulled pork with this Skillet Cornbread and this Red Cabbage & Sweet Corn Slaw!
- If you don’t own a smoker, then this Slow Cooker Pulled Pork recipe is for you.
- Watch the web story for this recipe!
*This post contains Amazon and other affiliate links to products I use and love (from which I earn income, at no cost to you). Thank you or supporting From Scratch Fast!
Other Traeger and gas grill recipes to try:
- Best Smoked Ribs
- Ultimate Smoked Chicken Recipe
- Thick Cut Traeger Pork Chops
- Grilled Panzanella Salad
- Gochujang Grilled Pork Tenderloin Salad
- Grilled Chipotle Chicken Tacos
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Get the recipe!
Smoked Pork Butt (Traeger Pulled Pork)
Equipment
- Smoker
Ingredients
Pork
- 5 to 6 pound boneless pork butt
Spice Rub
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 tablespoons packed brown sugar
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons celery seeds
- 1 ½ teaspoons ground black pepper
Smoker
- 1 cup barbecue sauce, plus more for serving
- ½ cup apple cider vinegar
- 1 tablespoon butter, cut into small pieces
Instructions
Rub the pork with the spice rub
- If your pork butt has a very thick layer of fat on top (more than ½ inch thick), trim some off. Aim for about ¼-½ inch of fat (but don’t go nuts—a little more or less is fine).
- In a small bowl, combine all of the spice rub ingredients. Rub the spice mixture all over the pork butt (you might have some extra). Cover the pork and refrigerate it for at least 12 hours, or up to 2 days.
Smoke the pork
- Remove the pork from the fridge and let it sit at room temperature for 1-2 hours before smoking.
- Preheat your smoker to 250˚F (120˚C).
- Place the pork directly on the grill grates. Smoke the pork butt until the internal temperature reaches 150˚F (65˚C), about 3 ½ - 4 ½ hours, depending on the size of the butt. Remove the pork from the smoker and increase the temperature to 325˚F (162˚C). Alternatively, preheat the oven to 325˚F.
Braise the pork
- Transfer the pork to a large dutch oven or pot with a lid. Drizzle with the barbecue sauce and apple cider vinegar. Scatter the butter over top. Cover the pot and place it back on the smoker (or in the oven). Cook until the internal temperature of the pork reaches 195-205˚F (90-96˚C), about 1 ½-2 ½ hours longer.
- Transfer the pork to a cutting board (reserve the pot) and let it cool for 5-10 minutes. Shred the pork using 2 forks, discarding any large chunks of fat.
- Using a spoon, skim off and discard most of the fat on the surface of the liquid in the pot (leave a thin layer, which will provide flavor and will help keep the meat moist). Transfer the pulled pork back into the pot. Season with salt and pepper and toss to coat. Drizzle in more barbecue sauce if desired. Serve warm.
Notes
- You’ll need a smoker for this recipe (I love my Traeger, but the recipe will work on any smoker!). If you don’t have a smoker, try this Slow Cooker Pulled Pork.
- Shop for a 5-6 pound boneless pork butt. However, the recipe is flexible! If your cut is slightly smaller or bigger don’t sweat it. If you’re feeding a big crowd, you can even use a 8-10 pound pork butt, but you’ll likely need to increase the cooking time.
- A good meat thermometer is key when smoking. I love my Instant Read Thermapen.
- I prefer the flavor of apple wood when smoking pork, but any wood chips or pellets will work.
- You'll need a dutch oven (I have this 5-quart model), or you can use a heavy lidded pot or even a slow cooker to finish the pork.
- Serve the pulled pork with this Skillet Cornbread and this Red Cabbage & Sweet Corn Slaw!
Dianna Earles says
I followed the recipe making it right now on my pellet smoker doing a 9 pound Boston butt. Smells great not much longer internal temp is almost 180 made it completely on the smoker though and made the sauce to pour on top after I shread it.
Carl L says
I have made pulled pork on the Traeger before, following their directions, but your recipe was by far the best. This is the first time that the result is tender and moist pork, unlike Traeger's own directions. Thanks!
Nicki Sizemore says
Hi Carl, I’m so glad to hear!
Sean says
I would like to see pictures and actual directions on how you use your Traeger.
What setting do you keep it on?
What type of “Dutch oven” do you us?
Ect.
Nicki Sizemore says
Hi Sean, for the Traeger, all you have to do is add the wood pellets to the hopper and set the temperature - that's it!! I have a 5 quart Le Creuset Dutch Oven (https://amzn.to/2WUDT57), but you can use any heavy bottomed lidded pot that fits the pork butt snugly. I hope this helps!