Steps

• 1

  Trim the pork butt of excess fat. Generously season it all over with Traeger Pork & Poultry Rub. Let sit while you heat the grill.

• 2

  Meanwhile, preheat the Traeger with the lid closed to 250°F; this will take about 15 minutes.

  250 ˚F / 121 ˚C

• 3

  Insert a leave-in meat thermometer into the pork butt aiming for the center and avoiding any bone. Place the pork butt fat side up directly on the grill grate and cook until the internal temperature reaches 160°F, 3 to 5 hours. The time will vary depending on the size of the pork butt, the weather, and your grill.

  250 ˚F / 121 ˚C

  160 ˚F / 71 ˚C

• 4

  On a large baking sheet, stack 4 large pieces of aluminum foil on top of each other, ensuring they are wide enough to wrap the pork butt entirely on all sides. If not, overlap the foil pieces to create a wider base. Transfer the pork butt to the center of the foil fat side up, then bring up the sides of the foil a little bit to create a boat before pouring the apple cider on top of the pork butt. Wrap the foil tightly around the pork, ensuring the tip of the meat thermometer is exposed and the cider does not escape for delicious Traeger pulled pork.

• 5

  Place the foil-wrapped pork butt back on the grill fat side up and cook until the internal temperature reaches 204°F, another 3 to 4 hours.

  250 ˚F / 121 ˚C

  204 ˚F / 96 ˚C

• 6

  Remove the pork from the grill. Allow the pork to rest for 45 minutes in the foil.

• 7

  Remove the pork from the foil and pour off any excess liquid into a fat separator.

• 8

  Shred the meat, removing and discarding the bone and any excess fat. Add the separated liquid back into pork and season to taste with additional Pork & Poultry Rub. Optionally, add Traeger 'Que BBQ Sauce or your favorite BBQ sauce to taste.

• 9

  Serve alone, in your favorite recipes, or on sandwiches. Refrigerate leftover pork in a covered container for up to 4 days. You can also freeze it for longer storage. Enjoy!