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.
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.
