Traeger Pulled Pork
Pulled pork on the Traeger is a family favorite. Easy to make (limited effort) and constantly delicious, we use it for everything from sandwiches to tacos to breakfast hash. It freezes well and is even better as a leftover!
Equipment
- Traeger grill
- Sharp knife
- Wireless thermometer
- Butcher paper
- Aluminum pan
Ingredients
- Whole bone-in pork butt
- My Smoke Junkie Seasoning
- Hot sauce binder
Instructions
- Preheat your Traeger grill to 225*.
- While the grill heats, prepare the pork.
- Unwrap it and pat it dry with a paper towel.
- Using a sharp knife, score the surface of the pork (on the fat cap side) in a hash-mark.
- Rub the meat all over with the binder you've chosen.
- Then season the meat on all sides generously with your selected rub.
- Allow the meat to sweat for at least 15 minutes.
- Add a wireless thermometer to the meat and set it for pulled pork.
- Place the meat in the Traeger grill and cook for 4 or so hours.
- You want the internal temperature to reach 165* and the bark to be well-developed.
- When it reaches 165*, wrap the meat in butcher paper and place it in an aluminum pan back in the grill.
- Continue to cook until it reaches an internal temperature of 200-204*.
- You want a thermometer probe to slide into the meat with ease, like soft butter.
- Remove the pan from the grill and allow the meat to rest for at least 30 minutes.
- Using gloves, pull the meat into shreds and remove the bone.
- Toss the meat with the juices in the pan and serve your pulled pork hot.