Recipe Guide

INGREDIENTS
When ready to cook, set the temperature to 250ºF
and preheat, lid closed for 15 minutes.
While the Traeger comes to temperature, trim
excess fat off pork butt. Generously season with
Traeger Big Game Rub on all sides.
Put pork butt directly on the grill grate and cook
until the internal temperature reaches 160ºF,
about 3-5 hours. Remove the pork butt from
the grill.
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.
Place the pork butt in the center on the foil, then
bring up the sides of the foil a little bit before
pouring the apple cider on top of the pork butt.
Wrap the foil tightly around the pork, ensuring the
cider does not escape.
Place the foil-wrapped pork butt back on the
grill and cook until the internal temperature
reaches 204ºF, in the thickest part of the meat,
about 3-4 hours longer depending on the size
of the pork butt.
Remove from the grill. Allow the pork to rest for
45 minutes in the foil packet. Remove the foil and
pour off any excess liquid into a fat separator.
Place the pork in a dish large enough to pull the
meat, removing and discarding the bone and any
excess fat. Add separated liquid back to pork and
season to taste with additional Big Game Rub.
Serve alone, in your favorite recipes, or on
sandwiches. Refrigerate leftover pork in a covered
container for up to 4 days. Enjoy!
*Cook times will vary depending on set and
ambient temperatures.
SMOKED TRAEGER PULLED PORK
1 (6 TO 9 LB) WHOLE BONE-IN PORK
SHOULDER
TRAEGER BIG GAME RUB
2 CUPS APPLE CIDER
ALUMINUM FOIL
DIFFICULTY
2/5
PREP TIME
10 MINS
COOK TIME
9 HRS
SERVES
8-12
HARDWOOD
APPLE
PREPARATION