Smoked Pulled Pork
Serves 10
30 mins prep
240 mins cook
270 mins total
This smoked pulled pork recipe features a low-effort, high-flavor approach, ensuring juicy and tender pork shoulder butt. With a special blend of ingredients and a perfect smoking method, it’s ideal for an unforgettable Father's Day dish.
0 servings
1: Set your smoker to 275°F. 2: Using a sharp knife, score the fat cap in a crisscross pattern, making shallow cuts about 1 inch apart in both directions. 3: Salt and pepper the pork liberally. 4: Brush the entire pork butt with Dijon mustard. 5: Generously season the pork with your favorite pork blend. 6: Place the seasoned pork in the traeger at 275°F and smoke until the internal temperature reaches 160°F (approximately 4 hours for an 8-pound pork butt). 7: Remove the pork from the traeger and place it into a Dutch oven. 8: Mix together the special blend ingredients and pour over the smoked pork in the Dutch oven. 9: Pour 12 ounces of beer around the pork and place the lid on the Dutch oven. 10: Return to the traeger, now at 300°F, for a few more hours until the internal temperature reaches 204°F-207°F and the pork is exceptionally tender. 11: Remove the bone and shred the pork. 12: Drizzle your favorite BBQ sauce over the shredded pork and serve on a bun with coleslaw and pickles.
