When I’m headed to a cookout or planning a show-stopping backyard BBQ, this smoked pork butt is my go-to. The pork shoulder smokes low and slow until it’s incredibly tender—the bone practically slips out—and a lightly sweet injection helps keep the meat juicy throughout the long cook. A sweet-and-spicy pork butt rub builds a gorgeous bark on the exterior, delivering smoky, saucy pulled pork that’s anything but dry. Get ready for pulled pork that steals the show.
The key to this recipe is the smoking method. A smoker adds a warm, layered flavor you can’t replicate with quick cooking, and the slow smoke develops that coveted bark. Best of all, once the pork is on the smoker it mostly takes care of itself, leaving you free to do other things while it works its magic.
There’s nothing like smoky, juicy pulled pork for feeding a crowd. Stock the cooler, invite friends, and get ready to serve the best pulled pork in town.
❤️ This Pulled Pork Recipe Is Awesome!
- The meat falls off the bone and melts in your mouth after a long, slow smoke.
- Minimal prep—once it’s on the smoker you can relax while it cooks.
- Beginner-friendly, yet easy to refine with practice.
- The injection is slightly sweet and rich, and it helps keep the pork moist.
- Leftovers store well for sandwiches, tacos, or reheating during the week.
🗒️ Grab Your Smoker And Ingredients
For the Pork
- Pork butt (also called Boston butt or pork shoulder). Aim for an 8–10 pound bone-in cut for the best flavor; larger cuts will increase smoking time.
- Pork butt rub to build flavor and a sweet-spicy bark on the exterior.
For the Pork Butt Injection
- Apple juice (or apple cider or pineapple juice) for sweetness.
- Pork butt rub—the same rub used on the exterior.
- Water to thin the injection so it flows through the injector.
- Apple cider vinegar for tang and tenderizing.
- Butter for richness and extra moisture.
- Worcestershire sauce for savory, umami depth.
👨🍳 Make Traeger Smoked Pulled Pork
Prepare the Pork Butt
- Preheat your smoker to 225°F.
- Remove the pork from packaging, pat it dry, and remove any loose bone fragments or excess moisture.
- Trim hard fat caps while leaving most of the fat for flavor and moisture.
- Apply the pork butt rub thoroughly, getting into all crevices.
- Whisk together the injection ingredients until smooth.
- Inject the marinade into the pork in a grid pattern, working until the liquid begins to appear at the surface.
Smoke The Pork Butt
- Place the pork butt on the smoker grate and close the lid.
- Monitor internal temperature as it smokes. Plan on roughly 1.5–2 hours per pound, though times vary with size and smoker performance.
- Optional: when the internal temp hits about 160°F, wrap the pork in butcher paper or foil (the Texas Crutch) to speed past the stall.
- Once the pork reaches about 203°F, remove it and let it rest for an hour—wrapping in towels and placing in a cooler helps retain heat.
- Shred the meat, season as desired, and toss with your favorite BBQ sauce for sandwiches or plates.
😉 Tips For A Successful Smoked Pork Butt
- Prioritize internal temperature over clock time. Use a reliable probe thermometer and cook to about 203°F for tender, shreddable pork.
- Use the Texas Crutch if needed. Wrapping at the stall helps trap moisture and shortens cooking time, but it can soften the bark.
- Season generously. A big cut needs bold seasoning—don’t be shy with the rub or additional seasoning after shredding.
- Save drippings from a drip pan to make gravy or au jus.
- If you skip wrapping, expect a firmer, smokier bark; wrapping yields a softer bark but faster finish.
🐷 Pork Butt or Pork Shoulder… OR?
Pork butt and pork shoulder are terms you’ll often see used interchangeably. The pork shoulder primal cut includes both the Boston butt (upper shoulder) and the picnic shoulder (lower shoulder). Boston butt or “pork butt” is commonly sold as the shoulder cut used for pulled pork.
What are the Primal Cuts of Pork
- Ham
- Loin
- Pork shoulder (includes pork butt and picnic shoulder)
- Belly with spare ribs
Knowing these distinctions helps you pick the right cut for smoking. Look for a well-marbled Boston butt for great results.
🐖 Pig Out on These Pork Recipes
Traeger
Smoked Pork Loin
Air Fryer
Chipotle Air Fryer Pork Chops
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Traeger Smoked Stuffed Pork Tenderloin
Main Dish
Traeger Bacon-Wrapped Pork Tenderloin
🤔 Substitutions and Variations
- For a tangy binder, rub a thin layer of mustard on the pork before applying the dry rub.
- Add 1/4 cup bourbon to the injection for subtle sweet-smoky-vanilla notes; the alcohol cooks off, leaving flavor behind.
- Choose wood pellets to taste—fruit woods like apple or cherry pair well with pork; mixing in hickory adds depth.
- If you prefer not to inject, marinate the pork butt overnight in the same mixture and pat dry before smoking.
🥫 How to Sauce Pulled Pork
Sauce pulled pork after shredding. For feeding a crowd, toss shredded pork lightly with Kansas City–style BBQ sauce in a large bowl so it remains moist but not soggy. Add sauce incrementally and adjust to taste.
⏱️ Store and Reheat Your Smoked Pulled Pork
Store pulled pork in an airtight container in the refrigerator for up to 4 days. For longer storage, vacuum-seal and freeze for up to 6 months; thaw overnight in the fridge before reheating.
Reheat in the microwave in short bursts, or warm gently in a slow cooker with a splash of liquid or sauce to prevent drying. If vacuum-sealed, you can reheat from frozen or thawed using sous vide at 165°F until warmed through.
Leftover pulled pork is fantastic on sandwiches, in tacos, on mac and cheese, or added to chili and other dishes.
🛠 Tools and Equipment
- Smoker or pellet grill
- Reliable instant-read thermometer or probe
- Meat injector
- Butcher paper or foil (optional for wrapping)
- Large cutting board and carving tools
🤤 What to Serve with Smoked Pulled Pork
Side Dishes
Smoked Baked Beans
Traeger
Smoked Cauliflower
Traeger
Smoked Brussels Sprouts
Traeger
3-2-1 Ribs
Sauces
Kansas City-Style BBQ Sauce
Side Dishes
Traeger Au Gratin Potatoes
❓ FAQ
Pork butt, also called Boston butt, comes from the shoulder of the pig. It’s a well-marbled cut ideal for pulled pork, roasting, braising, and slow cooking.
Tough pork usually means it wasn’t cooked long enough to break down connective tissue. If the meat is still firm, you can return it to the smoker and continue until it becomes tender and easily shreds.
At 225°F expect roughly 12–16 hours, often estimating about 1.5–2 hours per pound. Times vary by cut size and smoker stability.
For tender pulled pork, cook until the internal temperature reaches about 203°F. That temperature ensures the connective tissue has broken down for easy shredding.
No—you can use a pellet grill, charcoal, gas grill, or oven. The important part is maintaining a steady low temperature (around 225°F) and monitoring internal meat temperature.
🎁 Wrap Up
Tender, juicy, and versatile, smoked pork butt is worth the low-and-slow cooking time. Perfect for backyard parties, big-game gatherings, or any time you want crowd-pleasing BBQ. Add it to your rotation and you’ll be the host everyone asks to cook for.
💬 Tell Me What You Think!
Try the recipe and leave a comment to share how it turned out. Snap a photo and tag @alicensetogrill if you post on social media—I’d love to see your results!
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Smoked Pork Butt – Easy Pulled Pork
20 servings
10 minutes
16 hours
16 hours 10 minutes
This smoked pork butt is a game changer for feeding a crowd. The injection flavors the meat and keeps it moist while the rub and smoke create perfect pulled pork sandwiches.
Ingredients
- 1 8–10 pound pork butt (bone-in or boneless)
- 1 cup pork butt rub
Injection
- 1 cup apple juice (or cider)
- 1 tablespoon pork butt rub
- ¼ cup water
- ¼ cup apple cider vinegar
- ¼ cup butter, melted
- 2 tablespoons Worcestershire sauce
Instructions
- Preheat your smoker to 225°F.
- Pat the pork butt dry and remove any loose fragments.
- Trim any hard fat caps, leaving most fat intact.
Rub and Inject
- Coat the pork butt with the rub, covering all sides.
- Mix the injection ingredients until combined.
- Inject the marinade in a grid pattern until it appears on the surface.
Smoke The Pork Butt
- Place the pork butt on the smoker and monitor internal temperature with a thermometer.
- Smoke until internal temperature reaches 200°F–205°F (often 14–18 hours depending on size).
- Optional: Wrap in butcher paper or foil at 160°F to speed through the stall.
- Remove from the smoker and rest for about an hour in a cooler or wrapped in towels.
- Shred and serve with additional seasoning or BBQ sauce.
Notes
- Cook to internal temperature, not strictly by time—aim for around 203°F.
- The Texas Crutch (wrapping) is optional and can shorten stall time.
- Adjust the injection to taste; if adding herbs, blend thoroughly so it passes through the injector needle.
- If short on time, smoke hotter (around 300°F) to reduce the cook to roughly 5 hours, but expect differences in bark and smoke absorption.
Recommended Products
-
Traeger Timberline 1300 Pellet Grill
-
ThermoWorks Thermapen ONE
-
ThermoWorks Signals
-
John Boos Maple Butcher Block
-
OXO Flavor Injector
-
Pepper Cannon
Nutrition Information:
Yield: 20
Serving Size: 1
Amount Per Serving:
Calories: 638Total Fat: 45gProtein: 52g
Nutrition information is a guideline only and may vary.