With tender shreds of pork in a rich barbecue sauce, this smoked pork butt is the ultimate pulled pork. A Traeger (or any smoker) makes it easy to develop deep smoky flavor, and finishing the meat braised in a covered pot keeps it juicy and fork-tender — perfect for feeding a crowd at your next barbecue.
A few straightforward steps make this smoked pork butt foolproof. First, coat the pork with a flavorful spice rub and let it rest so the seasonings penetrate. Smoke the pork directly on the grates to build a smoky crust, then transfer it to a dutch oven or heavy lidded pot with barbecue sauce and apple cider vinegar and finish cooking. The covered pot braises the meat, turning it succulent and preventing dryness.
Spice rub ingredients:
The spice rub adds bright, smoky flavor and forms an irresistible crust on the pork. For best results, rub the pork butt with the mixture a day or two before smoking. The rub uses simple pantry staples:
- smoked paprika
- brown sugar
- chili powder
- ground cumin
- celery seeds
- dried oregano
- black pepper
- kosher salt
How to make Traeger pulled pork:
- Combine the spice rub ingredients. Rub a 5–6 pound boneless pork butt all over, cover, and refrigerate for at least 12 hours or up to 2 days.
- Preheat your smoker to 250°F (120°C). Remove the pork from the fridge and let it sit at room temperature for 1–2 hours. Place the pork directly on the grill grates and smoke until the internal temperature reaches about 150°F (65°C), roughly 3½–4½ hours depending on size. Remove the pork and increase the smoker (or oven) temperature to 325°F (162°C).
- Transfer the pork to a large dutch oven or heavy lidded pot. Drizzle with 1 cup barbecue sauce and ½ cup apple cider vinegar, and scatter 1 tablespoon butter in pieces over the top. Cover the pot and return it to the smoker (or place it in the preheated oven) and cook until the internal temperature reaches 195–205°F (90–96°C), about 1½–2½ more hours.
- Remove the pork to a cutting board and let it rest 5–10 minutes. Shred with two forks, discarding any large pieces of fat. Skim most of the fat from the liquid in the pot, then return the pulled pork to the pot and toss with the sauce to coat. Warm through and serve.
Serving suggestions
This pulled pork is delicious served on its own, piled into soft buns, or alongside simple sides. Classic pairings include cornbread and a crunchy cabbage slaw; the sweet-and-tangy pork balances well with bright, acidic sides for a complete summer meal.
FAQs
Pork butt (Boston butt) is a portion of the pork shoulder located higher on the front leg. Both shoulder and butt are well-marbled and ideal for slow cooking; the butt often has more uniform marbling and a rectangular shape that cooks evenly, which is why it’s commonly used for smoking. This recipe calls for a 5–6 pound boneless pork butt but can be adjusted for different sizes.
Yes. Pulled pork keeps well in the refrigerator for up to one week or in the freezer for up to three months. Reheat gently until warmed through.
Apple wood adds a sweet, mild flavor that complements pork, but hickory, cherry, or other fruit woods also work well. Use what you have on hand.
A 5–6 pound pork butt typically takes about 5–7 hours on a smoker, depending on the exact size and the consistency of your smoker’s temperature.
The pork is ready to shred when the internal temperature reaches 195–205°F (90–96°C). At that point the connective tissue has broken down and the meat will pull apart easily.
Smoke fat side up so the fat slowly bastes the meat as it cooks, helping prevent dryness and adding flavor.
Smoke the pork directly on the grates to develop smoke flavor, then finish it braised in a covered pot with sauce and a splash of vinegar. The braise locks in moisture and yields succulent meat.
Tips for this recipe:
- You’ll need a smoker for the initial smoke step, though the finishing braise can be done in the oven or a slow cooker if needed.
- Choose a 5–6 pound boneless pork butt for the best fit with the times listed. Larger cuts will require more cooking time.
- A reliable meat thermometer is essential to hit the desired internal temperatures.
- If you don’t have a dutch oven, use any heavy lidded pot or finish the pork in a slow cooker until tender.
- Adjust sauce to taste after shredding — add more barbecue sauce for a saucier result.
*This recipe can be made ahead: refrigerate up to one week or freeze up to three months. Reheat gently before serving.
Other Traeger and gas grill recipes to try:
- Best smoked ribs
- Ultimate smoked whole chicken
- Thick cut pork chops
- Grilled panzanella salad
- Gochujang grilled pork tenderloin
- Chipotle chicken tacos
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Smoked Pork Butt (Traeger Pulled Pork)
Equipment
- Smoker
Ingredients
Pork
- 5 to 6 pound boneless pork butt
Spice Rub
- 2 tablespoons smoked paprika
- 2 tablespoons kosher salt
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 2 tablespoons packed brown sugar
- 1½ teaspoons dried oregano
- 1½ teaspoons celery seeds
- 1½ teaspoons ground black pepper
Finishing
- 1 cup barbecue sauce, plus more for serving
- ½ cup apple cider vinegar
- 1 tablespoon butter, cut into small pieces
Instructions
Rub the pork with the spice rub
- If the pork has a very thick fat cap (over ½ inch), trim to about ¼–½ inch. Combine the spice rub ingredients and rub all over the pork. Cover and refrigerate at least 12 hours or up to 2 days.
Smoke the pork
- Remove the pork from the fridge and let it sit at room temperature 1–2 hours. Preheat the smoker to 250°F (120°C).
- Place the pork directly on the grates and smoke until the internal temperature reaches 150°F (65°C), about 3½–4½ hours. Remove the pork and increase smoker or oven temperature to 325°F (162°C).
Braise the pork
- Transfer the pork to a large dutch oven or heavy lidded pot. Drizzle with barbecue sauce and apple cider vinegar, scatter the butter pieces on top, and cover. Return the pot to the smoker or place it in the oven and cook until the internal temperature reaches 195–205°F (90–96°C), about 1½–2½ hours more.
- Transfer the pork to a cutting board and let rest 5–10 minutes. Shred with two forks, discarding any large pieces of fat.
- Skim most of the fat from the liquid in the pot, return the pulled pork to the pot, season to taste, and toss with the sauce. Add extra barbecue sauce if desired and serve warm.
Notes
Do Ahead: Pulled pork refrigerates up to one week or freezes up to three months. Reheat gently before serving.
Tips:
- If you don’t own a smoker, finish the pork in the oven or use a slow cooker for the braising step.
- Adjust cooking time for larger cuts — a good thermometer is essential.