By Matt Pittman
38 Reviews
One taste of this fall-off-the-bone Traeger pork butt and you'll be in hog heaven. Serve it in sliders as pulled pork at your next BBQ or on top of a big pan of nachos for an epic appetizer.
Prep Time
Cook Time
Pellets
1 | (8-10 lb) bone-in pork butt |
As Needed | Meat Church Honey Hog BBQ Rub |
1 Cup | apple juice, for spritzing |
As Needed | Meat Church Honey Hog Hot BBQ Rub |
1 Cup | brown sugar |
1/2 Cup | unsalted butter |
Step 1
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
275 ˚F / 135 ˚C
Step 2
Trim pork butt of all excess fat. Cut area around the money muscle to expose it if desired. (You only want to leave it connected by an inch or so for easy removal near the end of the cooking process.)
1 (8-10 lb) bone-in pork butt
Step 3
Season all sides of the pork liberally with Honey Hog.
As Needed Meat Church Honey Hog BBQ Rub
Step 4
Place the pork butt directly on the grate, fat side down. Spritz every hour with apple juice. The beautiful, mahogany color will occur just before the butt starts to turn really dark. This should be around the 5 hour mark.
00:40
275 ˚F / 135 ˚C
1 Cup apple juice, for spritzing
Step 5
After five hours, remove the butt and place it in a half steam pan. Apply a liberal coating of Honey Hog Hot then top with the brown sugar and pats of butter.
As Needed Meat Church Honey Hog Hot BBQ Rub
1 Cup brown sugar
1/2 Cup unsalted butter
Step 6
Cover tightly with foil and return to the Traeger. If you want to separate the money muscle you will want to do that when it is between 190-195°F. Continue smoking the butt until it reaches 205°F.
275 ˚F / 135 ˚C
205 ˚F / 96 ˚C
Step 7
Allow finished pork butt to rest for 45 minutes. Then shred or pull the butt, toss in its own au jus, serve, and enjoy!
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This beloved low-and-slow smoked meat is the perfect solution for feeding a large, hungry crowd. Pulled pork is laced with flavorful fat and connective tissue that melt when cooked low and slow, giving this meat an incredibly tender texture and succulent flavor.
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