Smoked Pork Butt

Break out the Traeger or pellet grill! This Smoked Pork Butt is made with a flavorful rub and perfectly smoked until juicy and tender.

Smoked pork shoulder is a delicious and easy way to cook pork. It’s a great option for dinner, and it’s also perfect for leftovers. A smoked pork shoulder is made with a pork butt, which is a cut of meat from the shoulder of the pig. The pork butt is heavily marbled with fat, which makes it ideal for smoking.

Smoked pork shoulder is best cooked on a Traeger, but it can also be cooked in a smoker or oven. The key to smoking pork shoulder is to cook it low and slow. Pork shoulder should be cooked at a temperature of 225 degrees Fahrenheit for 8-10 hours but sometimes up to 15 depending on the size of the pork.

When it comes to favorite things – pulled pork is at the very top of my list. Like so far at the top that it can often beat out something like cake – which, if you have been around here a while – you know that is a BIG DEAL to say.

Whether it is carnitas, barbacoa, or this BBQ smoked version – pulled pork is my #1 weakness. I can’t get enough. So it really goes without saying that this is something we make around here as often as I can.

I know you’ll love this super juicy and tender smoked pork as much as we do.

Traeger Pulled Pork

Here are some commonly asked questions

How do you cook smoked pork shoulder?

Smoked pork shoulder is best cooked on a Traeger in my opinion, but it can also be cooked in a standard smoker or oven or even in the Instant Pot. The key to smoking pork shoulder is to cook it low and slow.

Pork shoulder should be cooked at a temperature of 225 degrees Fahrenheit for 10-15 hours. For a rough estimate – count on about 2 hours per pound.

What to serve with smoked pork butt?

The possibilities are endless – we make this with just about everything. But here are some of the sides we pair with this pulled pork recipe.

• Cucumber Tomato Feta Salad
• Chicken Caesar Salad
• Macaroni Salad
• Green Pea Salad
• Three Bean Salad
• One Hour Disappearing Fat Rolls
• Easy Buttermilk Biscuits
• Instant Pot Baked Beans
• Veggie Dip
• Sea Salt Garlic Corn

What Traeger model is needed for this recipe?

I would say that most standing Traeger models can handle a whole lot of meat. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like a turkey – but I don’t think that is necessary for this pork shoulder.

We have even made this recipe on our portable Ranger model that we use for camping and it had enough space.

Can this recipe be doubled?

Yes, even if you don’t have one of the larger grills, you can put 2 of these pork shoulders side-by-side if you like. That would be a great way to season them differently for different preferences depending on your guests.

Can smoked pork shoulder be reheated?

Yes, smoked pork shoulder can be reheated. Simply place the pork in a baking dish and heat it in a 350-degree oven until it is warmed through. You can also steam it in a microwave-safe dish with a lid. Just add a splash of water, cover, and microwave until hot.

How long does smoked pork shoulder last?

Smoked pulled pork will last for 3-4 days in the fridge. Just make sure to keep it in an airtight container and not let the meat sit out at room temperature for too long while serving.

How much to buy?

1 pound of uncooked smoked pork shoulder will feed 1-2 people. As a result, an 8-pound bone-in pork butt can serve up to 12-16 persons. But since I love it so much – it never lasts long in our house for leftovers.

Do I have to use applewood pellets?

Nope. If you decide that hickory or maple are more to your liking, by all means, use those. We loved the sweet flavor that the applewood gives the pork without having to add any additional seasonings.

Traeger Pork Butt

Ingredients for Smoked Pork Butt

• pork butt/shoulder
• yellow mustard
• brown sugar
• sea salt
• cracked black pepper
• garlic powder
• chopped dried onion
• paprika
• ground mustard

Pulled Pork Internal Temp

Smoked pork shoulder is done cooking when the internal temperature of the meat reaches at least 190 degrees Fahrenheit. At this temperature, the pork will be very tender and juicy. The meat will also be easy to pull apart with a fork.

Variations

• Change it up and use brown mustard instead of yellow.
• Use a traditional Texas-style bbq sauce instead of Carolina BBQ sauce.
• Use a little bourbon in the misting bottle or add a little dish of bourbon inside the smoker while it’s cooking.

Smoked Pork Butt Recipe

1. Preheat the smoker to 225° F.
2. Wipe down the pork butt with a paper towel to remove any moisture or bone fragments. Trim fat covering to within ¼ inch of thickness.
3. Mix together dry ingredients in a small bowl to create the rub.
4. Slather yellow mustard over the entire pork butt and season the entire pork butt with the rub blend.
5. Place the pork directly on the grates, centered within the smoker. Close the lid and smoke the pork until you have an internal temperature between 195-205° F.
6. Remove the pork shoulder from the smoker and double wrap in aluminum foil and allow to rest for at least an hour before shredding.
7. Pull the bone from the pork and shred it with your hands, discard any chunks of internal fat or gristle.

Does it really need to cook for that long?

Yes – the key to pulled pork is low and slow. If you do it right and you are patient – the meat should fall apart. No cutting is required.

So you absolutely need to start early and just let the smoker do its thing. Don’t try to rush it or you will not get the proper pulled-pork texture and end result.

Watch For The Stall

So – if you are using a thermometer throughout the smoking process, (instead of just poking and checking occasionally) you will notice something called the stall.

When the collagen in meat breaks down, the temperature will stop rising for a period of time. It’s aggravating, but every time-consuming cut of meat will have this. Brisket and pork shoulders are notorious for it.

Just continue to let it cook, be patient, and know that it is all worth it when you get to the end and you can enjoy the juiciest and most delicious cut of meat you’ve ever had!

Should I wrap the meat?

We aren’t wrapping up this recipe until the end when the meat needs to rest. However – there are plenty of people that swear by wrapping.

Basically wrapping helps to get through the stall faster. Wrapping is sometimes referred to in BBQ circles as the “Texas crutch,” since it helps you get over the stall hump.

So if you forgot to get things going earlier in the day or just have a bit less time to be patient – wrapping is the way to go.

The pork can take longer to cook without being wrapped, as well as lose moisture over time. The moisture in the meat is trapped when it’s wrapped.

Products I love when making Traeger pork butt…

This pulled pork recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made smoked pork before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dinner recipe. (you can also SHOP MY FAVORITES in my store)

• Traeger/pellet grille
• Traeger Pork & Poultry Rub
• Traeger applewood pellets
• meat thermometer

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If you love this smoked pulled pork recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!

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