Picture this: tender, smoky goodness so irresistible it practically melts in your mouth. Now, imagine taking smoked pork butt and transforming it into mouthwatering pulled pork on the Traeger grill. With our help, you’ll learn how to make every batch of food taste just right, with the right amount of smoky flavor and juicy tenderness.
A Traeger grill makes cooking flavorful, tender pulled pork easy The key is cooking a pork butt low and slow to break down the collagen and turn this tough cut meltingly tender. With just a few simple steps, you can make the ultimate smoked pork butt on your Traeger.
Follow this guide to learn how long to smoke a pork butt on a Traeger, tips for maximizing flavor and tenderness, what wood pellets to use, and how to tell when the pork is done. We’ll also cover how to serve delicious Traeger pulled pork and use any leftovers
Ingredients Needed
- 5-6 lb boneless pork butt/pork shoulder
- Dry rub – Use a storebought or homemade blend
- Wood pellets – Apple, hickory or maple recommended
- Barbecue sauce (optional)
Step 1: Prepare the Pork Butt
- Choose a boneless pork butt around 5-6 lbs. Leaner cuts like pork loin will dry out.
- Trim off any large chunks of hard fat, but leave some for flavor and moisture.
- Generously apply a dry rub all over pork. Refrigerate for up to 2 days.
Tip Letting the rub penetrate deep into the meat makes a big difference in flavor Apply at least 12 hours before smoking
Step 2: Preheat the Traeger Grill
- Fill hopper with preferred wood pellets. Apple, hickory and maple work great.
- Set temperature to 225-250°F and preheat for 15 minutes before adding pork.
Note: Use Super Smoke mode if available on your model for extra smoky flavor.
Step 3: Smoke the Pork Butt
- Place seasoned pork butt directly on grill grates, fat side up.
- Smoke at 225-250°F, until internal temp reaches 160°F, about 1 hour per pound.
- Spritz with apple juice or water every 45-60 minutes to keep moist.
Tip: Insert a meat probe if your grill doesn’t have one. Monitor temperature without opening lid.
Step 4: Wrap and Finish Cooking
- Once internal temp hits 160°F, wrap pork tightly in foil.
- Return to grill and cook until temp reaches 200-205°F for pulled pork.
- Estimate 1-2 hours more, but use meat thermometer as guide.
Note: Wrapping helps the pork braise in its juices, turning incredibly tender.
Step 5: Rest and Pull the Pork
- Carefully remove pork, keeping juices. Let rest 30-60 mins.
- Pull pork by hand, shredding with 2 forks.
- Toss with jus, adding barbecue sauce if desired.
Tip: Skip metal shredders or mixers that can make pork stringy. Pull by hand for best texture.
Tips for Juicy, Tender Traeger Pulled Pork
- Trim fat: Leave about 1⁄4 inch fat cap to help keep moist.
- Apply rub: Generously season all over and let sit overnight.
- Use a water pan: Add moisture and helps regulate temp.
- Spritz: Mist with apple juice or broth every 45-60 minutes.
- Wrap at 160°F: Braising makes it succulent.
- Rest pork: Never skip this step before pulling!
- Pull by hand: Use forks to shred into bite-size pieces.
How Long to Smoke a Pork Butt on Traeger?
- 5-6 lb pork butt: About 9-12 hours total
- 8-10 lb pork butt: About 12-18 hours
- 1 hour per lb at 225-250°F until internal temp of 160°F
- Then 1-2 hrs more wrapped until 205°F
Cook times vary based on size. Use a meat thermometer and allow ample time.
What Pellets Are Best for Smoking Pork Butt?
Fruit wood pellets like apple, cherry and pecan work wonderfully and complement pork:
- Apple – Sweet, fruity flavor
- Cherry – Mild, slightly sweet taste
- Pecan – Rich and nutty flavor
- Maple – Adds sweetness with a touch of smokiness
- Hickory – Bold, smoky and savory
Try a blend like Signature for balanced flavor. Stay away from heavy mesquite.
Serving Suggestions for Pulled Pork
Juicy pulled pork is delicious on its own but also perfect in:
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Sandwiches – Pile high on buns and add toppings like slaw.
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Tacos – Stuff in tortillas and add salsa and lime.
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Pizza – Top baked crust with sauce and pulled pork.
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Nachos – Layer with chips, cheese, pork and avocado.
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Omelets – Add shredded pork and cheese for breakfast.
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Baked potatoes – Mix with butter, cheese, sour cream.
Storing and Freezing Leftover Pulled Pork
Properly stored, leftover pulled pork will last:
- Fridge: 4-5 days
- Freezer: 4-6 months
Let pork cool completely before storing. Refrigerate pork and jus separately. Reheat gently before serving.
With these tips, you can make phenomenal smoked pulled pork on your Traeger grill. The long cook time and rich marbling mean mouthwateringly moist and fork-tender results.
Enhance Flavor With Wood Pellets
The wood pellets you use for smoking the pork also enhance the flavor quite a bit. While your favorite is always a good choice, if you’re new to pellet grilling, a Signature Blend and Hickory will give your meat a full flavor. Check out our Wood Pellet Flavor Guide and learn what other flavors pair well with pork.
Keep It Low and Slow
When you smoke pork butt, the cooking temperature depends on how long you have to really love and smoke the pork. If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt. At this temperature, you can also use Super Smoke if your Traeger has that capability. You can cook it at 225°F the whole time, or after a few hours of speed cooking, you can raise the smoked pork butt.
Smoke pulled pork on Traeger Grill – how to smoke pork shoulder on pellet grill
FAQ
Do you cook pulled pork fat side up or down on the Traeger?
How long to smoke a 3 lb pork butt?
How long to smoke a 5 lb pork shoulder at 250 degrees?
What temperature should pork be on a Traeger?
How long do you cook a Traeger pork butt?
While the Traeger comes to temperature, trim excess fat off pork butt. Generously season with Traeger Pork & Poultry Rub on all sides and let sit for 20 minutes. Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160℉, about 3 to 5 hours. Remove the pork butt from the grill.
How do you cook Traeger pulled pork on a grill?
Wrap the foil tightly around the pork, ensuring the cider does not escape for delicious Traeger pulled pork. Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204℉, in the thickest part of the meat, about 3 to 4 hours longer depending on the size of the pork butt. Remove from the grill.
How long do you smoke a pork butt on a Traeger?
Place the seasoned pork butt directly on the Traeger smoker grates, with the fat cap side up. Then, close the lid and let it smoke for about 1.5 to 2 hours per pound, or until the internal temperature reaches 200°F (93°C). Once the pork butt reaches the desired temperature, remove it from the Traeger grill and let it rest for 30 minutes.
How do you cook a Boston butt on a Traeger?
To cook a Boston Butt on a Traeger, trim the fat cap, apply a binder and dry rub, set the temperature between 225°F and 250°F, and cook the pork for several hours while spritzing it occasionally. Wrap the pork in foil when the bark is hard and cracking, and cook until the meat reaches an internal temperature of around 200°F and is tender.