I did this to the letter except left the bark/fat breaking it in with the meat, and did not add BBQ sauce. 9 pound butt took 8 hours total cook time. I did add a little more rub while pulling it. It was some of the best pulled pork I've had hands down. I love this Traeger.

This makes me so sad. As a barbecuer, you work hard to develop your bark. And it’s discarded here like a wasteful product. To get a good bark, you should apply seasonings more generously than shown here and PAT (not rub) the seasonings. This helps prevent scraping off the rub or clumping it together in one place. Also, you should use one hand to season your meat and your other hand (in a glove) to handle the meat. That way you’re not getting raw meat onto your seasoning containers. Lastly, I’ve never boiled a pork butt in that much liquid. This may be fine to do if you want a Thanksgiving ham, but boiling your pork butt in that amount of liquid will soften your bark and it will easily come off with a touch of the hand. You want your bark to stick to the meat. I’d recommend spritzing it occasionally during the cook, then generously spritz it before wrapping. Hope y’all are able to enjoy a better pulled pork!

Obviously everyone has their own likes and dislikes and have their preferred recipes. I made this today. Turned out great. Thanks.

Excellent video. No unnecessary verbiage. Camera speaks! Thank you, Treager! .

I bought a bottle of Martinelli's apple juice to use on my last smoke. I then left it out on the counter with about a cup missing. I left it on the counter for a month and it started fermenting. Today I am smoking a shoulder for pulled pork tacos tonight and am spritzing it with the fermented cider. I will let you know. Aloha, Paul

Love pulled pork on my Traeger. Just a couple of pointers in case you're getting started. 1) Do the portion roasting in your oven. No reason to use Traeger pellets, it's far more expensive than your oven and there's no more smoke flavor being imparted once you wrap in foil 2) Never, ever throw away your bark. You just spent 5-7 hours smoking the shoulder to get that smoke ring/flavor, don't discard it for the love of god and all that's holy 3) It's almost equally tender and will cook to 190 much faster if you roast at 250 instead of 225. Personal preference. Also personal preference (and usually sparks a debate, not my intention) cook with fat side down. Acts as a wonderful insulator for indirect heating and you can't really taste a difference of fat melting into the meat from above.

This may be a good recipe, but here in Texas, if you throw away the bark, you will get shot. The BEST pulled pork I have ever had is shown in the video over at BBQwithFranklin

About to test drive this recipe right now!

A must try

Just finished mine and waiting on it to rest !

I let mine go until internal temp reaches 165 deg, then wrap it with apple juice until it reaches 205 deg, then let it rest for half an hour. I glaze mine at 195 with a hot glaze and leave the foil off for the rest of the cook.

Can not wait to try this, looks delicious! Shame there isn't 'taste a vision!'

On your website the pulled pork (sliders) recipe says to put the pork in fat side down. Isn't fat side up better so it bastes itself while cooking? Thank you...

I'm really glad this video was only 3 minutes long because it was hard to watch.

All I want to know is.......where did that music come from? I could jam on that forever :)

I did this with a 8lb boneless shoulder. Once I wrapped it at 160 it only took 2 hours to hit 200*? I had it set to 250 the entire time?

Wouldn't you be better off trimming some of the fat cap so the rub can penetrate the meat, the fat renders into a great bark that you eat instead of tossing?

What are those sides? They look great!

Butter both sides of those buns and throw in traeger for 5-7 min, boom

Throws the bark away? Pretty much just gets delicious smoke flavor on the tin foil. Look online . There are way better ways to make pulled pork with a pellet grill.

No Salt??

good music - who is it?

I added a double shot of rum to my apple juice! We'll see how it turns out!

outstanding Port Butt, if you follow this recipe

Mine doesn’t really smoke much at 250. I got the new 575 and I am wondering how to make it smoke.

I smoked (on smoke at 160 ) a pork shoulder with skin (cross hatch cut) on for 6 hours another hour or 2 at 180 and then an hour in aluminum foil with tart cherry juice and apple cider vinegar bath at 350 and finally 1/2 back on grates (no foil) at 400 to crisp it up. Flavor was good (I used Holy Voodoo) BUT IT WAS THE TOUGHEST PORK I EVER HAD - What Did I Do wrong ?

LOOK'D GOOD!!!!! DOING RIBS TODAY!!!!!

It said to set it to 225. I have the Lil Tex with the 3 speed switch. Would this be similar to the medium setting?

That bone is going in a pot of beans with some of that good old pork.

This is sad. He throws away what little bark he has created. Basically could have used a crock pot and a dash of liquid smoke to make it this way.

Well made pulled pork needs no sauce.

Hint don’t use any juice!!

Everything I see says internal temp of 205*-206*

This came out super tough and dry

Smaller footpath ..I think you mean Footprint..

Where the smokey flavor????

I’m definitely not doing mine that way. Hell no!!!!!

Awesome video on what NOT TO DO if you’re having a BBQ. That pork needs way more seasoning, and the apple juice bath? Come on. If you’re worried about juiciness or drying out, use a brine. I would eat one plate of this, to not be rude, definitely not getting seconds.

Dang! If you don't want the fat, trim it beforehand. What a waste of flavorful bark. Also, your guests should decide how much BBQ sauce they want in their sandwich.

T'aurais pu te forcer et faire cuire le pain un peu...

WAY WRONG!! Came out tough and rubbery!!

Discard fat...why do you hate flavor? :P

Cook it like this if you like rubber pork. Wtf