With shreds of succulent pork in a rich BBQ sauce, this is the ultimate smoked pork butt recipe. Smoking a pork butt is not hard (I promise!), and the results are unparalleled. You end up with juicy, tender pulled pork with a smoky sweet flavor. For me, there’s no other meal that’s as synonymous with summer, and while I make it year-round, it’s perfect for feeding a crowd at your next barbecue. Best of all, with few easy techniques anybody can master the recipe.
Traeger pulled pork recipe
While most of the recipes on my website can be made in under an hour, I have a special passion for smoking (which you can read about in this Smoked BBQ Ribs Recipe). While this pork butt needs several hours on a smoker, the hands-on time is still well under an hour! The recipe will work on any smoker (I adore my Traeger pellet smoker). If you don’t own a smoker, then this Slow Cooker Pulled Pork recipe is for you.
Is pork shoulder the same as pork butt?
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.
Pulled pork spice rub
A simple spice rub gives the pork an incredible flavor and creates an irresistible crust when cooked. This rub is made with simple pantry ingredients, including smoked paprika (one of my favorite seasonings), brown sugar, chili powder and celery seeds (which brighten everything up). For the most flavor, rub the pork butt with the spice rub a day or two before smoking.
Tips for smoking pork shoulder:
The secret to achieving tender pulled pork is to first smoke the pork butt directly on the grates, infusing it with smoke flavor, then finish cooking it 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.
Once the pork is in the dutch oven you can finish it on the smoker (set the pot right inside the smoker) or in an oven. 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.
How to cook pork shoulder on Traeger (or other smoker):
- Rub a 5-6 pound boneless pork butt with the spice rub 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.
How to serve BBQ pulled pork
You can serve this smoked 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
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.
Tips for this recipe:
- 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.
- Serve the pulled pork with this Skillet Cornbread and this Red Cabbage & Sweet Corn Slaw!
*This post contains Amazon and other affiliate links to products I use and love (at no cost to you). Thank you for supporting From Scratch Fast!
Other Traeger and gas grill recipes to try:
- Best Smoked Ribs
- Thick Cut Traeger Pork Chops
- Grilled Panzanella Salad
- Gochujang Grilled Pork Tenderloin Salad
- Grilled Chipotle Chicken Tacos
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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.
- Serve the pulled pork with this Skillet Cornbread and this Red Cabbage & Sweet Corn Slaw!
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