Easy Traeger Pulled Pork Recipe
Tender and flavorful Traeger Smoked Pulled Pork
Servings: 32 servings
- 1 8 lb. bone-in pork butt roast (or picnic shoulder)
- 2 tablespoon balsamic vinegar
- 8 cloves garlic (slivered)
- ⅓ cup Pork Rub Pork Rub Seasoning
- 1 bottle beer
Rinse the roast and pat dry with paper towels. Brush with balsamic vinegar and pierce all over with a sharp knife. Fill the holes with slivers of garlic. Brush with more vinegar and season generously with Pork Rub seasoning. Wrap with plastic wrap or aluminum foil and refrigerate for a minimum of 4 hours or overnight.
Bring the brisket to room temperature a few hours before you plan on smoking it. Crack open a beer, give it time to go flat before pouring some of it into a spray bottle. Add your favorite pellets, then fire up the Traeger to 225° F. Select Super Smoke if you have that option.
When the smoker is ready, spray the roast generously with beer, then insert the probe deep into the thickest part (make sure the probe is not touching the bone). Set the probe temperature to 160° F. Set a timer for 1 hour.
After one hour, turn off Super Smoke. Spray the roast every hour until the briskets' internal temperature reaches 160° F. It should take approximately 5 hours. 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.
Reinsert the probe into the roast and turn up the temperature to 250° F. Smoke the pork until the internal temperature reaches 205° F. This will take an additional 2.5 to 3 hours. 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. Chop into large chunks or shred the pulled pork with two forks or meat claws.
If you like your smoked pulled pork slightly crispy, add the shredded pork to a large aluminum pan or a large baking sheet. Drizzle with some of the rendered juices and smoke, uncovered, at 450° F for 15 minutes until slightly crispy.
- When seasoning the pork roast, spoon the seasoning over the meat without touching the meat to avoid cross-contamination. You'll want to save any remaining rub for other uses.
- Some people like to inject the roast with beef broth or apple juice prior to putting it on the grill. This is not really necessary when it comes to a pork butt or pork shoulder since it's already marbled with fat.
- A pork butt roast doesn't usually need to be trimmed of excess fat. Most of it will render as it cooks.
- Instead of basting the roast with balsamic vinegar, slather the roast with mustard or baste it with hot sauce.
- Resist the temptation to lift the lid frequently while the pork is being smoked. This will reduce the grill's temperature and prolong the cooking time.
- The smoking time will vary greatly, so use the suggested times as a reference point and not exact times. It's always better to give yourself extra time when smoking pulled pork. If it's ready before you plan on serving it, you can always keep it warm in a cooler (that sounds like an oxymoron, doesn't it)?
Calories: 275kcal | Carbohydrates: 0g | Protein: 20g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 79mg | Sodium: 66mg | Fiber: 0g | Sugar: 1g