Mastering Traeger Pulled Pork: Your Ultimate Guide to Juicy Smoked Pork Butt
Embark on your journey into the world of backyard BBQ with confidence by making Traeger pulled pork. This beloved dish starts with a humble pork butt, a cut of meat that is incredibly versatile, wonderfully forgiving, and perfectly suited for feeding a large gathering. Its inherent marbling and generous fat cap make it a foolproof choice for achieving that melt-in-your-mouth tenderness and rich, smoky flavor that will undoubtedly impress your guests. Whether you’re a seasoned pitmaster or firing up your pellet smoker for the first time, this Traeger pulled pork recipe is your secret weapon for culinary success. Prepare to be amazed by the delicious results and the compliments that will surely follow.
For this exceptional pulled pork recipe, I relied on my Traeger Timberline XL. This top-tier pellet smoker truly stands out, delivering unparalleled performance and consistent results every single time. It’s packed with cutting-edge features that elevate the smoking experience, such as the potent Super Smoke mode for an intensified smoky flavor and the convenient Keep Warm function that ensures your meat stays at the perfect serving temperature. If you’re looking to elevate your barbecue game and showcase your skills, the Timberline XL is an investment that will consistently deliver perfection.
Why This Traeger Pulled Pork Recipe is a Must-Try
Smoking a pork butt for pulled pork on your Traeger isn’t just a meal; it’s an experience. Here’s why this recipe should be at the top of your BBQ list:
- Feeds a Large Crowd Economically: Pulled pork reigns supreme as the ultimate crowd-pleaser. Not only is it universally loved for its delectable taste, but pork butt is also significantly more economical per pound compared to other large cuts like beef brisket. This makes it an ideal choice for large family gatherings, tailgates, or any event where you need to serve many people without breaking the bank. A single 8-pound pork butt can comfortably feed 10-12 people, making it incredibly efficient.
- Incredible Versatility in Serving: Pork is an incredibly versatile protein that adapts beautifully to a myriad of flavor profiles and serving styles. You can season it with sweet, savory, spicy, or tangy rubs, cook it low and slow for maximum tenderness, and serve it in countless ways. Imagine classic pulled pork sandwiches, zesty pulled pork tacos, loaded nachos, hearty salads, or even as a topping for mac and cheese. The options are truly endless, allowing you to get creative with your menu.
- A Forgiving Protein for Beginners: Venturing into the world of smoking meats can feel daunting, but pork butt (or pork shoulder) is arguably the best cut to start with. Its high fat content acts as a built-in safeguard, keeping the meat moist and tender even if your temperatures fluctuate slightly. This forgiving nature offers a wide margin for error regarding seasoning application, cooking temperatures, and total cooking times. It’s the perfect canvas to experiment with different wood pellets and techniques, allowing you to gain confidence in your smoker without the pressure of perfection. Dive in and discover what works best for your equipment and your taste buds!
- Unforgettable Flavor and Texture: When cooked properly on a Traeger, pork butt transforms into tender, juicy strands of meat with a magnificent, flavorful bark. The consistent heat and wood-fired smoke from a Traeger impart a deep, complex flavor that is hard to achieve with other cooking methods. The combination of the rub, the slow smoke, and the final liquid bath creates a symphony of textures and tastes that will make this dish an instant favorite.
Essential Ingredients for Traeger Pulled Pork
Crafting the perfect Traeger pulled pork requires a few key ingredients, each playing a vital role in achieving that signature smoky, tender, and flavorful result:
- 8lb Pork Butt: Despite its misleading name, the pork butt (also known as Boston butt) is actually cut from the upper portion of the pig’s front shoulder, not the rear. This cut is highly prized for smoking due to its excellent marbling and thick fat cap, which render down during the long cooking process to keep the meat incredibly moist and tender. For maximum flavor and ease of shredding, a bone-in butt is often preferred, but a boneless one works just as well.
- 4 TBSP Smoked Q Rock’s Honey Chipotle Spice Blend: This specific rub from Smoked Q is a fantastic choice, offering a unique blend of sweetness from the honey, complemented by a subtle smoky heat from the chipotle. This balance of flavors creates a wonderfully complex bark on the pork, enhancing its natural taste without overpowering it. A good rub is crucial for forming that delicious crust.
- 8 oz Dr. Pepper: The classic cola isn’t just for drinking; it’s a secret ingredient in many BBQ recipes. Dr. Pepper contributes a burst of 23 distinct flavors, and its high sugar content aids in creating a beautiful, dark caramelization on the bark of the pork. When added to the braising pan, it also provides moisture and a sweet, subtly spiced liquid for the meat to tenderize in.
- ¼ Cup Brown Sugar: This granulated cane sugar, with its added molasses, is coarser and more moist than white sugar. Its unique flavor and dark color are perfect for developing a rich, sticky, and sweet bark on the pork. It deepens the flavor profile and aids in the Maillard reaction, contributing to that irresistible crust.
- 6 TBSP Unsalted Butter: Butter is a common addition in the wrapping stage of smoking for good reason. It introduces essential fats back into the meat as it braises, ensuring unparalleled juiciness and richness. Using unsalted butter allows you to control the overall sodium content, complementing the savory notes of your rub without making the dish overly salty.
Detailed Instructions for Making Traeger Pulled Pork
Follow these steps closely to achieve succulent, smoky pulled pork that will be the highlight of any meal:
1. Bring Smoker to Temperature: Begin by filling your Traeger with your preferred wood pellets (hickory, apple, or pecan work wonderfully for pork). Set your Traeger Timberline XL to 225ºF (107ºC). For the first hour of cooking, activate the Super Smoke function. This feature infuses the meat with a deeper, richer smoky flavor, creating an exceptional foundation for your pulled pork.
2. Score the Fat Cap: While your smoker preheats, prepare your pork butt. Using a sharp knife, carefully score the fat cap on the top of the pork butt. Make cuts approximately 1/8 to 1/4 inch deep in a diagonal, cross-hatch pattern across the entire fat cap. This scoring helps the fat render more efficiently, allows your seasoning to penetrate deeper into the meat, and contributes to a crispier, more flavorful bark.
3. Season Generously: Now it’s time to apply your flavor. Take the Smoked Q Honey Chipotle spice blend and liberally coat all sides of the pork butt – top, bottom, and edges. Don’t be shy; a generous layer of rub is essential for developing a robust bark. Ensure the rub adheres well to the scored fat cap and any exposed meat. For best results, allow the seasoned pork butt to sit at room temperature for about 30 minutes to an hour while the smoker comes to temp, allowing the rub to “set.”
4. Initial Smoke (Fat Side Up): Place the seasoned pork butt directly on the grates of your Traeger, fat side up. For the first hour, maintain the temperature at 225ºF (107ºC) with the Super Smoke function active. After this initial hour, increase the smoker temperature to 275ºF (135ºC). Continue to smoke the pork butt for approximately 4 more hours, or until its internal temperature reaches 170ºF (77ºC). This is the “bark setting” phase, where the exterior of the pork develops its deep color and crunchy texture. You might notice the internal temperature plateauing around 150-165°F (65-74°C) – this is known as “the stall” and is completely normal for large cuts of meat.
5. Wrap and Braise (Fat Side Down): Once the pork butt hits 170ºF (77ºC) internally, carefully transfer it to a sturdy aluminum pan. Flip the pork butt so the fat side is now facing down into the pan. Pour approximately 8 oz of Dr. Pepper over the top of the pork. Then, evenly distribute ¼ cup of brown sugar and 5 tablespoons of unsalted butter over the pork butt. Tightly wrap the aluminum pan with foil, creating a sealed environment. Return the wrapped pan to the Traeger (still at 275ºF/135ºC) and cook for another 3 hours, or until the pork butt reaches an internal temperature of 203ºF (95ºC). At this point, the meat should be incredibly tender, and a probe should slide in with very little resistance, feeling like “butter.” This wrapping stage, often called the “Texas Crutch,” helps the meat push through the stall and braises it in its own juices and added liquids, ensuring ultimate tenderness.
6. Rest and Pull: Achieving the perfect internal temperature is only half the battle; resting is equally crucial. Once your pork butt reaches 203ºF (95ºC), remove the pan from the smoker. Keep the pork butt covered in the foil and allow it to rest for at least one hour at room temperature, or even longer in a cooler wrapped in towels. This resting period is essential for the juices to redistribute throughout the meat, resulting in maximum moisture and tenderness. After resting, carefully pour the accumulated juices from the pan into a fat separator. Remove the bone from the pork butt (it should slide right out). Then, using your hands (with heat-resistant gloves), two forks, or a meat shredder, shred the tender pork into delectable strands. Once pulled, re-incorporate some of the defatted pan juice for added moisture and flavor. For an extra boost of flavor, sprinkle a bit more of the Smoked Q Honey Chipotle spice blend over the pulled pork and mix thoroughly.
Variations and Substitutions to Customize Your Pulled Pork
Part of the beauty of pulled pork is its adaptability. Feel free to experiment with these variations to tailor the recipe to your personal taste:
- Alternate Rubs: While the Smoked Q Honey Chipotle blend is fantastic, there’s a world of rubs to explore. Popular choices for smoking pork include Meat Church Honey Hog, Heath Riles Pecan, or even a classic Memphis-style rub. If you prefer a homemade touch, you can easily create a simple pantry spice rub:
- 8 parts brown sugar (for sweetness and bark)
- 5 parts paprika (for color and mild flavor)
- 3 parts garlic powder (aromatic depth)
- 3 parts salt (essential seasoning)
- 1 part black pepper (a touch of heat and bite)
- Consider adding chili powder for more spice, onion powder for additional savoriness, or even a touch of ground mustard or cumin for complexity.
- Substitution or Variation for Pork Cut: In this recipe, we focused on pork butt, which is a larger, fattier cut from the upper front shoulder of the pig (Boston butt). If you prefer a slightly leaner option, you can use a pork shoulder (also known as a picnic shoulder). This cut comes from the lower portion of the shoulder, connecting to the leg. Both cuts are excellent for pulled pork and will yield delicious results, though the picnic shoulder might require slightly less cooking time due to its lower fat content and often smaller size. Bone-in cuts generally offer more flavor, while boneless cuts are easier to handle and shred.
- Alternate Braising Liquids: Instead of Dr. Pepper, you can experiment with other liquids during the wrapping stage. Popular choices include apple cider vinegar for a tangy kick, apple juice for added sweetness, beer for a malty depth, or even chicken or vegetable broth for a more savory profile. Each will impart a subtle different nuance to your finished pulled pork.
Pro Tips and Tricks for Perfect Traeger Pulled Pork
Elevate your pulled pork game with these expert tips:
- Embrace True Low and Slow: While this recipe uses a slightly higher temperature post-initial smoke for efficiency, if you have the luxury of time, sticking to a consistent 225ºF (107ºC) throughout the entire cooking process (after the initial Super Smoke hour) will yield an even more succulent and juicy pulled pork. Lower temperatures allow the connective tissues to break down more gradually, resulting in an incredibly tender texture and a more pronounced smoke ring. Just plan for several extra hours on the smoker.
- Find Your Signature Flavor Profile: When it comes to pork, flavor pairing is incredibly flexible. Personally, I gravitate towards sweeter profiles with honey and fruit notes in my rubs and sauces. However, pork is a fantastic canvas for experimentation. If you prefer savory, tangy, or even spicier flavors, don’t hesitate to try different rubs, mops, and finishing sauces. Explore vinegar-based sauces for a North Carolina tang, mustard-based for a South Carolina twist, or a spicy chipotle BBQ for a kick. Get creative until you discover the perfect combination for your palate.
- Ensure Adequate Airflow: Having cooked pork butts on various Traeger models, from the larger Timberlines and Ironwood to the more compact Tailgater and Ranger, I’ve observed that the larger smokers, with their superior design for convection cooking and airflow, consistently produce more even and better results. If you’re using a smaller smoker with limited internal space for air circulation, be mindful that you might encounter hot spots or inconsistent cooking. To mitigate this, consider rotating your pork butt periodically during the smoke, or elevate it slightly on a rack to allow smoke to circulate more freely underneath.
- Invest in a Reliable Temperature Probe: The key to perfectly cooked pulled pork is hitting that target internal temperature of 203ºF (95ºC). A high-quality leave-in temperature probe that connects to your Traeger or a separate wireless thermometer is invaluable. This allows you to monitor the internal temperature without repeatedly opening the smoker lid, which causes temperature fluctuations and extends cooking time.
- Achieve the Perfect Bark: A good bark is crucial for excellent pulled pork. To promote a robust bark, ensure the surface of your pork butt is patted dry before applying the rub. A generous, even coating of rub is also vital. The initial smoking phase at 225ºF (107ºC) with Super Smoke helps set the bark, and increasing the temperature to 275ºF (135ºC) after the first hour further assists in developing that desirable crispy, flavorful crust before you wrap.
- Don’t Skip the Rest: As mentioned in the instructions, resting the pork after cooking is non-negotiable. This critical step allows the muscle fibers to relax and reabsorb the juices, ensuring your pulled pork is incredibly moist and tender. Rushing this step will result in dry, less flavorful meat.
- Serving Suggestions Beyond the Bun: While pulled pork sandwiches are a classic, don’t limit yourself! Serve your tender pulled pork in soft tacos with fresh slaw and a squeeze of lime, piled high on baked potatoes with cheese and sour cream, stirred into a creamy mac and cheese, or as a hearty topping for chili. It’s also fantastic simply on its own or alongside your favorite BBQ sides like coleslaw, baked beans, or cornbread.
Traeger Pulled Pork
Equipment
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1 Traeger Timberline XL (or other pellet smoker)
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1 Sharp Knife (e.g., Messermeister Kendrick BBQ 8 in)
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1 Large Aluminum Pan
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1 Fat Separator
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Heat-resistant BBQ Gloves (optional, for pulling pork)
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Reliable Internal Temperature Probe
Ingredients
- 8 lbs Pork Butt (bone-in or boneless)
- 4 tbsp Smoked Q Rock’s Honey Chipotle Spice Blend (or your favorite sweet & savory rub)
- 8 oz Dr. Pepper (adds flavor and helps with tenderness)
- 1/4 cup brown sugar
- 6 tbsp unsalted butter
Instructions
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Preheat your Traeger Timberline XL (or other pellet smoker) to 225ºF (107ºC). For the first hour of cooking, activate the Super Smoke function to infuse a deep smoky flavor.
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While the smoker comes to temperature, prepare the pork butt. Using a sharp knife, score the fat cap by making 1/8 to 1/4 inch deep cuts in a diagonal, cross-hatch pattern across the entire fat cap. This helps with fat rendering and rub penetration.
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Generously season the pork butt on all sides (top, bottom, and edges) with the Smoked Q Honey Chipotle spice blend, ensuring an even and thorough coating.
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Place the seasoned pork butt directly on the smoker grates, fat side up. Smoke at 225ºF (107ºC) with the Super Smoke function for the first hour. After the first hour, increase the smoker temperature to 275ºF (135ºC) and continue smoking for another 4 hours, or until the pork butt reaches an internal temperature of 170ºF (77ºC).
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Once the pork butt hits 170ºF (77ºC), carefully transfer it to a large aluminum pan, flipping it so the fat side is now down. Pour approximately 8 oz of Dr. Pepper over the pork. Sprinkle ¼ cup of brown sugar and place 5 tbsp of unsalted butter on top of the pork. Tightly wrap the pan with aluminum foil. Return the wrapped pan to the smoker (still at 275ºF/135ºC) and cook for another 3 hours, or until it reaches an internal temperature of 203ºF (95ºC).
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After reaching the desired temperature, remove the pan from the smoker and let the pork butt rest, still covered, for at least one hour. Once rested, pour the pan juices into a fat separator for later use. Remove the bone (it should slide out easily) and then, using your hands (with heat-resistant gloves) or forks, shred the meat into pulled pork. For extra flavor and moisture, add some more of the Smoked Q Honey Chipotle spice blend and a portion of the defatted collected juice, mixing thoroughly. Serve warm!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.