This smoked pulled pork on the Traeger is my go-to smoking recipe when I need to feed a large crowd. The pork is tender, juicy, and be served either on its own, or as pulled pork sandwiches!
Let's get right to the recipe.
Smoked Pulled Pork Ingredients
- 1 Pork butt (4-8 pounds). I picked up a boneless 4 pound pork butt (pork shoulder roast) at Whole Foods.
- Mayo (2 tbsp). I like to use mayo as my binder, but feel free to use yellow mustard here if you prefer.
- BBQ rub (1/4 cup). I used the Honey Hog rub for Meat Church, but sub your favorite BBQ rub or pork rub.
- Butter (1/2 stick). For when we wrap the pork.
- Brown sugar (2 tbsp). For a little sweetness when we wrap.
- Apple cider (1/4 cup). To introduce a little moisture during the wrap.
Smoked Pulled Pork Recipe Instructions
1. Trim the pork
Using a sharp knife, trim the pork butt of any excess fat, especially along the top and sides.
2. Apply the mayo
Generously apply the mayo all over the pork, to act as a binder for the rub. You can use yellow mustard or worcestershire instead.
3. Apply the BBQ rub
Generously season the pork all over with your BBQ rub. Allow the rub to adhere counter-side for 30-60 minutes.
4. Add the pork to your smoker
Preheat your smoker to 275F. Add the pork butt, fat side down, and set an internal temperature alert for 165F. This should take 3-4 hours, depending on the size of your pork.
5. Spritz the pork every hour
As the pork is cooking, be sure to spritz it with apple juice or apple cider vinegar every hour.
6. Wrap the pork
Once the pork hits 165F, add it to a half tray aluminum foil pan. Add the butter, brown sugar, and apple cider. Then wrap tightly with aluminum foil and return to the smoker.
7. Continue smoking the pork
Continue smoking the pork until it hits an internal temperature of 205F. This should take another 2-3 hours.
8. Rest the pork
Once finished cooking, allow the pork to rest at room temperature for 30 minutes before pulling it. Be sure to preserve the pan juices.
9. Pull the pork
Pull the pork with your hands—with gloves—and place into an aluminum sheet try. If you want, you can use a fat separator and add the pan juices back into the pork to make it more flavorful. You can also add your favorite BBQ sauce, and some additional rub here as well.
Then serve the pork on its own, or as a pulled pork sandwich, and enjoy!
Boneless vs Bone-In Pork Butt
Most pitmasters prefer bone-in pork for smoking because the bone acts as a heat conductor, allowing the meat to cook more evenly. Plus, meat near the bone is often juicier and more flavorful.
That said, boneless can work well too, with the added benefit that it can cook faster. At the Whole Foods near me, they only sell boneless, so that's what I typically use.
Cooking Temperature for Smoked Pulled Pork
Traditional smoked pulled pork recipes call for smoking the pork at 225F-250F, but let's be real here: not everyone has 8-12 hours to cook pulled pork all day. So don't be afraid to hike your temperature a little higher if you're running short on time.
Traditional Low & Slow Pulled Pork
In the traditional "low and slow" method, you maintain a temperature of 225-250°F in your smoker, cooking your pork for approximately 8-12 hours. This allows the collagen in the meat to fully break down, resulting in incredibly tender, juicy pulled pork. Just make sure you have a good meat thermometer, as you'll aim for an internal temperature of 195-205°F.
Higher Heat for Faster Cooking
If you're short on time, you can opt for a higher heat method, bumping up the temperature to 275-285°F. This approach will reduce your cooking time by a few hours, although you may not achieve the same level of collagen breakdown as with the slower method.
To keep the meat moist, consider adding a water pan to your smoker. Also, check the internal temperature earlier than you would at a lower heat, and consider using a stronger wood like hickory to compensate for the shorter smoking time.
What Pellets Should You Use for Pulled Pork?
When it comes to smoking pulled pork, the type of wood pellets you choose can make all the difference in your dish's flavor profile. For this recipe, I used cherry pellets. They offer a mild and subtly sweet smokiness that pairs really well with the natural sweetness of pork.
But let's talk about your other options. If you're a fan of a robust, bacon-like flavor, hickory pellets could be your go-to. They give you a deep smokiness that's hard to resist. Applewood pellets are another good choice, especially if you're after a milder, fruity flavor.
And for those of you who love intense, earthy flavors, you might consider mesquite. Just a heads-up: mesquite is pretty strong, so you might want to mix it with a milder wood unless you're a real fan of its bold taste.
Being Prepared for "The Stall"
In the smoking process, you may encounter a phase known as the stall, where the meat's internal temperature plateaus between 160-170°F. This is due to the collagen in the meat breaking down, which is a good thing as it leads to tender meat. However, it can also be time-consuming.
To overcome this, this is why we wrap the pork in aluminum foil. Wrapping the meat helps to trap heat and essentially steam the pork, allowing the internal temperature to continue rising and effectively "beating the stall." This doesn't just speed up the cooking time, it also helps to retain moisture, making your pulled pork juicy and tender.
Tips for Pulling the Pork
Once your pulled pork has reached the desired internal temperature and you've allowed it to rest, it's time for the rewarding part—pulling the meat apart.
You can use two forks to shred the pork into bite-sized pieces, which offers good control and makes it easier to remove any remaining fat or connective tissue. Simply place a fork in the pork to hold it steady and use the other fork to pull shreds of meat away.
If you prefer a more tactile approach, you can also use your hands to tear the meat, assuming it's cool enough to handle. This method often results in larger, more rustic chunks, and many people find it satisfying to feel the meat's texture as they pull it apart.
Whether you use forks or your hands, the key is to be gentle yet firm, ensuring that you preserve the meat's tender, juicy texture while pulling it into pieces that are easy to serve and eat.
Sauces & Sides for Pulled Pork
When it comes to elevating your pulled pork experience, the sauces and sides you choose can make all the difference.
While a traditional barbecue sauce is a go-to favorite for its rich, smoky sweetness, don't overlook the appeal of a vinegar-based sauce. A tangy vinegar sauce can cut through the richness of the meat and offer a zesty contrast, appealing to those who favor a more piquant flavor profile.
As for sides, the classics hold their ground for good reason.
Coleslaw offers a creamy and crunchy counterpoint to the tender, juicy pork. Smoked baked beans, simmered with a touch of molasses or brown sugar, harmonize wonderfully with the smoky notes of the meat.
And let's not forget cornbread—a slice of warm, buttery cornbread can absorb the sauces and juices, rounding out each bite with its comforting, crumbly goodness.
Other Smoked Pork Recipes To Try
Best Smoked Pulled Pork
Ingredients
- 1 4-8 pound pork butt
- 2 tbsp mayonnaise
- 1/4 cup BBQ rub
- 1/2 stick butter
- 2 tbsp brown sugar
- 1/4 cup apple cider
Instructions
- Using a sharp knife, trim the pork butt of any excess fat, especially along the top and sides.
- Generously apply the mayo all over the pork, to act as a binder for the rub. You can use yellow mustard or worcestershire instead.
- Generously season the pork all over with your BBQ rub. Allow the rub to adhere counter-side for 30-60 minutes.
- Preheat your smoker to 275F. Add the pork butt, fat side down, and set an internal temperature alert for 165F. This should take 3-4 hours, depending on the size of your pork.
- As the pork is cooking, be sure to spritz it with apple juice or apple cider vinegar every hour.
- Once the pork hits 165F, add it to a half tray aluminum foil pan. Add the butter, brown sugar, and apple cider. Then wrap tightly with aluminum foil and return to the smoker.
- Continue smoking the pork until it hits an internal temperature of 205F. This should take another 3 hours or so.
- Once finished cooking, allow the pork to rest at room temperature for 30 minutes before pulling it. Be sure to preserve the pan juices.
- Pull the pork with your hands—with gloves—and place into an aluminum sheet try. If you want, you can use a fat separator and add the pan juices back into the pork to make it more flavorful. You can also add your favorite BBQ sauce, and some additional rub here as well. Then serve the pork on its own, or as a pulled pork sandwich, and enjoy!
