Get ready for some of the BEST smoked pulled pork you'll ever have with this Easy Traeger Pulled Pork recipe. The Traeger pork butt roast is smoked low and slow until it's fall-apart tender and extremely flavorful.

– pork butt roast – balsamic vinegar – garlic – pork Rub  –beer


– Rinse the roast and and pat dry with paper towels. Brush with balsamic vinegar.

– Pierce all over with a sharp knife and fill the holes with slivers of garlic.

Fire up the  Traeger to 225° F. Select Super Smoke if you have that option.

Spray the roast generously with beer, then insert the probe into the thickest part.

Set the probe temperature to 160° F and set a timer for 1 hour.

After an hour, turn off Super Smoke. Spray every hour until the internal temperature reaches 160° F.

Place the roast in a few layers of foil or in butcher paper. Pour approximately ¼ cup of beer over it, then seal well to lock in the juices.

Turn up the temp. to 250° F. Smoke the pork until the internal temperature reaches 205° F.

When it's ready, pull the meat off the grill, cover it with a towel, and allow it to rest for at least 30 minutes.

If you'd like your Traeger pork butt slightly crispy, smoke, uncovered, at 450° F for 15 minutes until slightly crispy.


Check out my Traeger Smoked Brisket too!

And my Smoked Potatoes recipe!