Traeger Smoked Pulled Pork Recipe

that turns out juicy & tender! 

In this easy recipe, a pork butt is smoked directly on the grill grate, infusing it with flavor, and then is braised in its juices. The results are unparalleled!

Ingredients: 5 lb Pork Butt Dry Rub: paprika salt & pepper chili powder cumin brown sugar dried oregano celery seeds

Combine spices and season the pork. Wrap the pork with aluminum foil and refrigerate it for up to 2-days.


Start smoking the pork butt at 250˚F in a Trager grill with wood pellets, until the meat thermometer reads 150˚F. The cooking time varies depending on the size but averages about 3 to 4 hours.


Remove the pork butt from the Traeger smoker and transfer it into a large dutch oven or a pot  with a lid.


Drizzle with barbecue sauces, apple cider vinegar, and butter. Cover the pot and place it back into the pellet smoker for 2 more hours. (you could also use a slow cooker instead)


Transfer the pork to a cutting board and shred the meat. Skim off the excess fat from the sauce in the pot. Put the pulled pork back into the pot and toss it in the sauce.


Serving Ideas: This pulled pork sandwich is great with a side of crispy Red Cabbage & Sweet Corn Slaw, and a warm slab of homemade cornbread!

"I have made pulled pork on the Traeger before but your recipe was by far the best. This is the first time I've had tender & moist pork. Thanks!"

I'm Nicki Sizemore, a trained chef and cookbook author. I create wholesome, flavor-packed recipes that just happen to be gluten-free. These are dishes that anybody can master and everybody will love!